IE 11 is not supported. For an optimal experience visit our site on another browser.

Ricotta, olive and pine nut spread with endive

4-6 servings


  • 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* see cook
  • 2 tablespoon 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 teaspoon packed cup fresh flat-leaf parsley leaves


Baking Directions:

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.

Note: 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.