Ricotta, Olive and Pine Nut Spread

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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.

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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.

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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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I thought this was different and good. The only thing that I did differently was to save some of the pine nuts, olives and parsley and roughly chopped it instead of pureeing it completely. I liked having some texture in it.

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I wil definitely make this again. I used lite ricotta and added a few additonal green olives. It makes a great dip for veggies or crostini.

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this is not a recipe you want to make. You would be much better off making hummus or any other type of dip. Not one person liked it, including myself.