Wooldridge Creek Vineyard & Winery 2013 Chardonnay – Baked Ricotta and Roasted Garlic Oil

2013 Chardonnay – Baked Ricotta and Roasted Garlic Oil

2013 Chardonnay – Our 2013 Chardonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish.

Baked Ricotta

2 cups ricotta
1 Tbs thyme
zest of one lemon
2 tbs olive oil
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper

Mix all ingredients together. Let sit for at least 30 minutes to let flavors come together. Can stay mixed together in your refrigerator for up to a week.

Roasted Garlic Oil

4 heads garlic, cut in half horizontally
3 cups olive oil (does not have to be extra virgin)
1 tsp black peppercorns

Preheat oven to 300. Place heads of garlic cut side down in an oven safe dish. Pour oil over garlic heads, and sprinkle with peppercorns. Cover with foil and place in oven for up to an hour. Strain the oil into a bowl and let cool. Place into an airtight container. Will keep for up to a month.

The garlic can be squeezed out of the paper and mashed. Use in recipes in place of fresh garlic for a deeper flavor.

 

To assemble:

Preheat oven to 375.

Cut thick pieces of bread. Spread the ricotta on the bread. Bake until warm and starting to brown. Remove from the oven and drizzle with the roasted garlic oil.