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garlic olive oil kosher salt milk Ricotta cheese fresh basil grated romano lemon hearts baguette pine nuts
Viewed: 32 - Published at: 7 years agoIngredients
- 1 head garlic
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1 to 1 1/2 cups whole milk ricotta cheese
- 1 to 2 tablespoons chopped fresh basil
- 2 tablespoons grated romano
- Zest of 1 lemon
- Three 10-ounce jars oil-packed artichoke hearts, drained
- 1 large French baguette
- 4 to 6 vibrant leafs of red leaf lettuce
- 1 cup pine nuts, toasted with salt and a pinch of red pepper flakes
Method
- Preheat the oven to 350 degrees F.
- Lop off stem end of the head of garlic.
- Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil.
- Bake until soft and slightly caramelized, about 20 minutes.
- Let cool, squeeze out the garlic cloves and set aside.
- Once cool, using your knife, chop into a paste.
- Mix together the roasted garlic, ricotta, basil, romano and lemon zest.
- Season with salt and pepper.
- Heat a grill pan over medium-high heat.
- Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
- Meanwhile, lightly toast the baguette, about 5 minutes.
- For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread.
- Then pile on the grilled artichokes.
- Next, add the toasted pine nuts and finally the red leaf lettuce.
- Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.
