Ricotta With Hazelnuts, Lemon, And Garlic

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 350u00b0. 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 325u00b0. 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.