Servings:
4-6 servings
Ingredients
- 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
Preparation
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.
