Preheat oven to 400 and chop off the head of the bulb of garlic. Drizzle with olive oil, salt and pepper and cover in tin foil or add to a mini cocotte. Roast for about 25-30 min.
Add a heavy pour of olive oil to a pan. Roughly chop garlic and add, along with sliced zucchini and chili. Add a healthy pinch of salt and pepper.Cook until golden around the edges. Remove and let sit on paper towels to remove excess oil.
Coat bread in olive oil and cook on medium heat for about 2-3min per side. Add roasted garlic to bread, followed by ricotta cheese and then top with zucchini. Squeeze a little lemon juice, a sprig of basil and enjoy!
