6 garlic cloves, unpeeled
1/4 c. minced fresh basil
1/4 c. grated imported Parmesan cheese
1/3 c. part skim ricotta cheese
Heat oven to 425 degrees.
Wrap the garlic cloves in aluminum foil and place them on a baking sheet in the oven until they become very soft, about 25 minutes. Unwrap and let them cool to room temperature.
Squeeze the pulp out of the garlic cloves and into the work bowl of a compact food processor or small blender. Add the rest of the ingredients and process into a thick paste.
Makes about 1/2 c.
Adapted from Almost Vegetarian, p. 139.
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