Nutty Roasted Garlic Ricotta Spread

JanuaryBride's Note:

Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• ½ cup pine nuts , toasted in a dry pan until just brown
• 2 heads roasted garlic (heads. . .not cloves)
• 1 (15 ounce) container ricotta cheese
• salt and pepper

Directions:

1. Pulse the pine nuts in food processor until pulverized.
2. Remove the garlic cloves from the papery head, add it to the food processor and pulse until it forms a paste.
3. Add the ricotta and blend everything together, stopping to scrape down the sides.
4. Add salt/pepper to taste.

Reviews

[Lalaloula]

This is a wonderful, creamy spread that has such a yummy flavour! Mmmm, it tastes kinda sweet with a lovely deep roasty aroma from the pine nuts and garlic. YUM! I was a little short on pine nuts so I subbed some sunflower seeds for the missing amount and thought they were a nice addition. THANK YOU SO MUCH for sharing this awesome recipe with us, JB! Ill surely make it again! Made and reviewed for Aussie/NZ Recipe Swap #42 Group Anzac Biscuits July 2010.