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Garlic and Leek Ricotta Spread

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Makes 4 servings 1x

Units Scale

Ingredients

  • 1 small head of garlic
  • Olive oil
  • 1 medium leek (white and light green parts only), rinsed well and roughly chopped
  • 1 1/2 teaspoons tamari
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Cut and discard about 1/4 inch from the top of the garlic head, exposing the cloves. Place the garlic on a sheet of aluminum foil and drizzle 1 teaspoon oil over the exposed head. Wrap it with the foil and bake for 25 minutes.
  2. While the garlic is roasting, heat a pan with 1 tablespoon oil and add the leeks. Sauté for 3 to 4 minutes until the leeks are translucent, then add the tamari and cook until browned. Place the ricotta in a serving bowl.
  3. Once the garlic is done roasting, allow it to cool, and then squeeze the garlic cloves from their skins into a small bowl and mash them with a fork. Discard the skins. Mix the smashed garlic along with about half of the sautéed leeks into the bowl with the ricotta. Top with the remaining leeks and sprinkle with salt and pepper to taste.

— Recipe from Diet for a Small Planet, Revised and Updated