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Can't wait to try this!

Monday, April 2, 2012

Ricotta, olive and pine nut spread with endiveGiada De Laurentiis

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 cup (about 12) large green olives, pitted
  • 1/2 cup (2 1/2 ounces) pine nuts, toasted*
  • 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
In a food processor, combine the ricotta cheese, olives, pin 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, to taste.
Serve with endive leaves.

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.
Serving Size
4-6 servings

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