Molly Baz

1. Start the green bagna cauda:
Lightly smash and peel 9 garlic cloves. Set one clove aside. Place the remaining cloves in a small pot along with 8 oil packed anchovies and ⅓ cup olive oil. Set over very low heat and cook, stirring and swirling the pan every few minutes, and reducing the heat as needed so it doesn't cook too quickly, until the garlic cloves are soft and mashable, 15- 20 minutes. The timing for this will vary based on the width of your pot, but just pay attention and be careful not to burn, the lower and slower the better here.
While the garlic cooks, thaw and squeeze the water out of 6 ounces frozen spinach. Once the garlic is soft, add the spinach. Increase the heat to medium high and cook until all of the excess water has evaporated and the greens are wilted and bright green and oily, 2-3 minutes. Let cool slightly.
Finely chop ¼ cup shelled pistachios in the bowl of a food processor. Add the contents of the pot to the pistachios along with 2 more tablespoons olive oil and process until a green paste forms (it will look pesto-ish). Transfer to a bowl.
2. Whip the ricotta:
Rinse and dry the food processor, then return it to its base with 12 ounces fresh ricotta, the finely grated zest of 1 lemon, and a big pinch of salt. Pulse in 4 or 5 long pulses until very creamy, whipped and smooth. Taste and adjust for seasoning.
3. Toast the bread and assemble:
Preheat your broiler.
Cut a few 1“ thick slices of bread (as many as you need to serve!). Arrange on a baking sheet and broil, keeping an eye on things, until golden brown and toasted on both sides, flipping once halfway, about 1-2 minutes per side. Rub the remaining clove of garlic over the tops of each slice of bread.
Shmear a big dollop of whipped ricotta on each slice. Spoon a generous tablespoon of bagna cauda into the center of the ricotta. Season the toasts with flaky sea salt, and drizzle generously with olive oil. Squeeze some lemon juice over each toast and eat warm!