Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 cup large olives with pimiento |
1 clove garlic |
1 (8-ounce) package cream cheese, softened |
1 cup ricotta cheese |
1/2 cup chopped hazelnuts, toasted |
1 sliced whole-grain baguette |
parmesan pita crisps, store-bought |
1 celery heart, cut into sticks |
Directions:
1. Preheat oven 425 degrees F.
2. Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.
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