Ricotta With Hazelnuts, Lemon, And Garlic
- Garlic Confit
- 1 cup garlic cloves (from about 2 large bulbs), peeled
- 3 dried chiles de arbol
- 1/2 cup extra-virgin olive oil
- Crostini
- 8 1/2"-thick slices wide baguette or 4 1/2"-thick slices of large round rustic white bread, halved
- Extra-virgin olive oil (for brushing)
- 1 garlic clove, halved
- Lemon Ricotta and Hazelnuts
- 2 cups hazelnuts
- 4 tablespoons hazelnut oil, divided
- 1/2 teaspoon finely grated lemon zest plus more for garnish
- 1/4 teaspoon grated garlic
- 1/8 teaspoon plus 1/4 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons (or more) fresh lemon juice
- 1 2/3 cups fresh sheep's-milk ricotta
- Maldon sea salt or fleur de sel
- Garlic Confit
- Heat all ingredients in a small heavy saucepan over medium-high heat until bubbles form on garlic. Reduce heat to low; simmer until garlic cloves are golden brown and soft, about 25 minutes, watching closely to prevent burning (cloves will continue to brown as they cool). Remove pan from heat; let cool to room temperature, about 1 hour. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.
- Crostini
- Position a rack in middle of oven; preheat to 350u0b0. Place bread slices on a baking sheet in a single layer and brush tops with olive oil. Bake until golden brown and crispy, 15-20 minutes. Rub oiled sides of crostini with cut side of garlic clove.
- Lemon Ricotta and Hazelnuts
- Reduce oven to 325u0b0. Place hazelnuts on a rimmed baking sheet; toast, tossing nuts occa-sionally, until golden brown and fragrant, 15-20 minutes. Let cool. Wrap nuts in a clean kitchen towel; rub to remove skins.
- Puree 1/2 cup nuts, 1 tablespoon oil, 1/2 teaspoon zest, garlic, and 1/8 teaspoon salt in a food processor until wet, sandy mixture forms. Transfer to a small bowl. Stir in 1 tablespoon oil; season with salt. Place remaining 1 1/2 cups hazelnuts in a medium bowl and toss with remaining 2 tablespoons oil and 1/4 teaspoon salt.
- Combine 1/4 cup drained garlic confit and 3 tablespoons lemon juice in a blender. With motor running, add 3 tablespoons garlic confit oil in a slow stream until smooth. Transfer vinaigrette to a bowl and season with salt and more lemon juice, if desired.
- Spoon 1 tablespoon vinaigrette in center of each plate; top with generous 1/3 cup ricotta. Scatter hazelnuts and some of remaining garlic confit onto each plate. Smear 1 heaping tablespoon of hazelnut puree on each crostini; sprinkle with sea salt. Cut each toast on an extreme bias; place 2 halves on each plate. Sprinkle lemon zest over ricotta.
garlic, garlic, chiles, extravirgin olive oil, crostini, baguette, extravirgin olive oil, garlic, lemon ricotta, hazelnuts, hazelnut oil, lemon zest, garlic, kosher salt, lemon juice, fresh sheepsmilk, salt
Taken from www.epicurious.com/recipes/member/views/ricotta-with-hazelnuts-lemon-and-garlic-50169297 (may not work)