Ricotta, Olive and Pine Nut Spread

Ingredients

• 0.3 teaspoon pepper black freshly ground for seasoning
• 0.3 cup flat-leaf parsley leaves fresh packed
• 1 cup olives green pitted ( 12)
• 1 teaspoon kosher salt for seasoning
• 2 tablespoons olive oil extra-virgin
• 2.5 ounces pinenuts toasted
• 1 leaves as a dip for crudite.
• 15 ounce milk ricotta cheese whole

Equipment

• food processor
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth.
3. Add the parsley and pulse until combined. Season with salt and pepper.
4. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
5. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.