Bruschetta with confit garlic, ricotta & pickled beetroot - Sarson's

Ingredients

• 250ml Sarson’s malt vinegar
• 100ml water
• 50g sugar
• 2 Tsp sea salt
• 2 bay leaves
• 5 black peppercorns
• 3 cloves
• 2 star anise
• Pinch of coriander seeds
• Strip of fresh ginger
• 2-3 small mixed beetroots, peeled and finely sliced
• 1 head of garlic, broken down and cloves peeled
• 200ml olive oil
• 1 dried red chilli or tsp of chilli flakes
• 2 slices of sourdough
• 1 250g tub of ricotta, drained over a sieve for at least an hour
• Sea salt and pepper
• Olive oil
• ½ tsp honey
• Thyme leaves