From Almost Vegetarian by Diana Shaw.
6 cloves of garlic, unpeeled
1/4 c. minced fresh basil
1/4 c. grated Parmesan cheese
1/2 c. ricotta chese
Roast the garlic cloves wrapped in aluminum foil at 425˚F for 25 minutes or until very soft. Smush out the garlic from the cooled cloves int a blender or food processor. Mix in the basil and cheeses and blend to a paste. If needed, add a teaspoon or two of extra-virgin olive oil to make the blending easier.
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