Recipe

		Ricotta, Olive and Pine Nut Spread
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

One 15-ounce container whole milk ricotta cheese

1 cup large green olives, pitted (about 12)

1/2 cup 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

Serve on Grilled Bread, in Endive leaves or as a Dip for Crudite

In a food processor, combine the ricotta cheese, olives, pine 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.