Photo: Ricotta, Olive and Pine Nut Spread Recipe
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
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.
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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By DeesReviews
on April 08, 2013
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Endive has somewhat bitter taste so only use the best part of the leaves. Also, I went way to heavy with the spread the first time. It was too much. Only use a small amount on the leaves. This recipe might be better on some french bread, water crackers or perhaps even celery. Pleasant taste, but I am wondering if something like thyme or basil might have upped it a notch.
By familyofgreatcooks
Ann Arbor, MI
on April 07, 2013
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The success of this recipe must really depend on the "type" of olives, olive oil, and ricotta that's used. Without knowing those details, the result can be sub-par. I did not like the taste or texture of it.
By nmnaro
Wilsonville, AL
on August 03, 2012
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I ended up using garlic stuffed green olives because that's what I had... It was yummy, but a little salty. Don't know if it was from those particular olives, but I'll add less salt up front next time. Overall, really good!
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