Baked Ricotta with Roasted Garlic and Tomatoes

Preheat oven to 35

Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper.

Bake 8-9 minutes.

Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes.

Add garlic to pan and cook until bubbling and fragrant, about one minute more.

Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes).

Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta.

Sprinkle with basil leaves and serve with toasted bread.