Vegan Red Pepper Bruschetta with Roasted Garlic ‘Ricotta’

To make the bruschetta: Combine all ingredients in a small bowl, toss together and chill until needed.

To roast the garlic: Cut off the top of the head of garlic, top with olive oil, wrap in foil and roast at 400 degrees F for 40 min.

To make the garlic ‘ricotta’: Combine all of the ingredients in a blender, using only half of the head of roasted garlic to start. Blend on high, until mixture starts to become smooth and creamy, 1-2 mins.. If needed, add additional water to keep mixture blending. Taste and add more roasted garlic according to taste. Transfer to a sealed container and refrigerate for an hour before serving.