To confit the garlic: Place garlic cloves in a baking dish and add olive oil until the cloves are just covered.
Cover dish with a lid and bake for 35 minutes at 425 F. Garlic should be soft to the touch when removed.
Let garlic and oil cool completely before straining.
In a food processor or blender, combine strained garlic cloves with 4 tablespoons of the cooked oil and blend until smooth. The consistency should match the consistency of your ricotta.
Combine garlic and ricotta in a mixing bowl and fold together.
Place the mixture in a piping bag and refrigerate for at least one hour before use.
*May need adjust the amount of oil depending on the size of your garlic cloves.
Recipe by Pizza Today at https://pizzatoday.com/recipes/confit-garlic-ricotta/616334