Recipe courtesy of Rachael Ray

Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette

Name: Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

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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

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Watch how to make this recipe.

Preheat oven 425 degrees F.
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.