This recipe was given to me by the very sweet and amazing chef of il Capretto d’Oro, Jeffrey Boswell. He has since passed but various recipes he passed off to me years ago still keep him and his amazing Seattle restaurant, in my thoughts.
2 cups extra virgin olive oil
2 lbs peeled garlic cloves, whole
1 tsp nutmeg
1 cup whole milk ricotta
1/2 cup grated parmesan
salt and pepper
In a deep sauce pan add peeled garlic (set aside 4-5 cloves) and just enough olive oil to cover the cloves. Heat on medium heat until garlic begins to lightly roast, becoming fragrant and light brown in color, about 30 minutes. be careful not to over-roast the garlic. Set aside and allow to fully cool.
Add oil, nutmeg, roasted garlic, spared raw garlic cloves, ricotta, and parmesan to a large food processor. Briefly pulse multiple times until fully incorporated, maintaining a rough, chunky consistency. Add salt/pepper to taste, in between pulses.
Serve slightly warm with rosemary crackers.