Roasted Garlic & Rosemary Filling

Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs crosswise to expose the cloves. Drizzle with olive oil and season with salt and pepper. Place each bulb, cut side up, on its own piece of aluminum foil and wrap tightly. Roast on a baking sheet until caramelized and tender, about 40 to 45 minutes.

When the garlic is done and has cooled slightly, squeeze the softened cloves into a small bowl and mash them into a paste. Then combine all the ingredients (mashed garlic, ricotta, and initial rosemary) in a food processor and pulse until smooth, creamy, and well-combined. Start with half of the rosemary (around 1 teaspoon) and add more to taste. Season with salt and pepper and transfer to a bowl or piping bag. Refrigerate until ready to use. Alternatively, just spread it on toast!