Nutty Roasted Garlic Ricotta Spread

Submitted by januarybride

"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."

 

• Ready In: 10mins
• Ingredients: 4
• Serves: 8

ingredients

• 118.29 ml pine nuts, toasted in a dry pan until just brown
• 2 head roasted garlic (heads. . .not cloves)
• 425.24 g 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.