Ricotta with Hazelnuts, Lemon, and Garlic

Name: Ricotta with Hazelnuts, Lemon, and Garlic
Yield: 4 Servings
Ingredients: 1 cup garlic cloves (from about 2 large bulbs), peeled; 3 dried chiles de árbol; 1/2 cup extra-virgin olive oil; 8 1/2'-thick slices wide baguette or 4 1/2'-thick slices of large round rustic white bread, halved; Extra-virgin olive oil (for brushing); 1 garlic clove, halved; 2 cups hazelnuts; 4 tablespoons hazelnut oil, divided; 1/2 teaspoon finely grated lemon zest plus more for garnish; 1/4 teaspoon grated garlic; 1/8 teaspoon plus 1/4 teaspoon kosher salt, plus more for seasoning; 3 tablespoons (or more) fresh lemon juice; 1 2/3 cups fresh sheep's-milk ricotta; Maldon sea salt or fleur de sel

By Nancy SilvertonPhotography by Peden + Munk

August 15, 2011

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Recipe notes