Ricotta, Olive and Pine Nut Spread (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
one 15-ounce container whole milk ricotta cheese |
1 cup large green olives, pitted (about 12) |
1/2 cup pine nuts, toasted (2 1/2 ounces)* see cook's note |
2 tablespoons extra-virgin olive oil |
1 teaspoon kosher salt, plus extra for seasoning |
1/4 teaspoon freshly ground black pepper, plus extra for seasoning |
1/4 packed cup fresh flat-leaf parsley leaves |
serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite |
Directions:
1. In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
2. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.
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