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1 large head garlic, with firm, plump cloves
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more as needed
Salt
Freshly ground pepper
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese

1/3 cup extra-virgin olive oil
4 large garlic cloves, crushed under a knife and peeled
1 long loaf crusty Italian or French bread, cut into 1/4-inch thick slices
(slice on diagonal to get larger pieces, if you wish, or cut large pieces in half)

2. Using a fork, mash the garlic pulp until smooth. Stir in the ricotta and Parmesan cheeses, and the remaining 2 tablespoons oil, adding more oil if needed to get reach a dipping consistency. Season with salt and pepper. Let stand for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered and refrigerated. Remove from the refrigerator before serving.)

3. To make the bruschetta, in a small saucepan, heat the oil and garlic over very low heat until small bubbles appear around the garlic, about 10 minutes. Remove from the heat and cool. Remove the garlic cloves.