3 tablespoons extra virgin olive oil
12 garlic cloves, 8 smashed, 4 chopped finely
1 small bunch flat leaf parsley, leaves only
8 oz. ricotta cheese, 1/2 a container
1/2 Parmesan cheese, grated. Plus more for sprinkling
1 pound shrimp, peeled and deveined
salt & pepper
red pepper flakes
1 baguette, split lengthwise and quartered
Preheat oven to 500 degrees
In a large skillet, heat the oil over medium heat and add the smashed garlic cloves. Cook until golden in color, about 5 minutes. Use a slotted spoon to reserve the oil and transfer the garlic to the food processor.
Add the parsley to the food processor with the garlic and pulse until finely chopped. Reserve 1/4 cup of the parsley mixture. Then add the ricotta cheese and Parmesan cheese to the food processor and pulse until combined.
In the same skillet previously used, reheat the oil on medium high heat. Add the chopped garlic and red pepper flakes, stirring for 1 minute. Then add the shrimp and cook. Season with salt and pepper while cooking. Cook for about 5 minutes, until the shrimp are opaque in color. Add the reserve parsley mixture.
Spread the ricotta cheese mixture on the cut side of each piece of bread and put on a foil lined baking sheet. Spoon the shrimp mixture on top of the cheese mixture and sprinkle with Parmesan cheese. Bake in oven until cheese has melted, approximately 7-10 minutes.