Can't wait to try this!

Ricotta, olive and pine nut spread with endive | Giada De Laurentiis

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*
• 2 tablespoons 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 packed cup fresh flat-leaf parsley leaves

Preparation

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.

* 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.

Serving Size

4-6 servings