Ricotta Spread With Honey Toasted Pine Nuts Recipes

RICOTTA, OLIVE AND PINE NUT SPREAD

Ricotta, Olive and Pine Nut Spread image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 15-ounce container whole milk ricotta cheese
1 cup large green olives, pitted (about 12)
1/2 cup pine nuts, toasted (2 1/2 ounces)* see Cook's Note
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
Serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite.

Steps:

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.
Cook's 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.

WHIPPED RICOTTA WITH RAISINS AND PINE NUTS

Whipped Ricotta with Raisins and Pine Nuts image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons plus 1 teaspoon white wine vinegar
1 1/2 teaspoons honey
Kosher salt
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 16-ounce container whole-milk ricotta cheese
1 tablespoon capers, drained
2 tablespoons toasted pine nuts
Chopped fresh parsley, for topping
Toasted baguette slices, for serving

Steps:

Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

NUTTY ROASTED GARLIC RICOTTA SPREAD

Nutty Roasted Garlic Ricotta Spread image

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.

Provided by januarybride

Categories Spreads

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup pine nuts, toasted in a dry pan until just brown
2 heads roasted garlic (heads. . .not cloves)
1 (15 ounce) container ricotta cheese
salt and pepper

Steps:

Pulse the pine nuts in food processor until pulverized.
Remove the garlic cloves from the papery head, add it to the food processor and pulse until it forms a paste.
Add the ricotta and blend everything together, stopping to scrape down the sides.
Add salt/pepper to taste.

Nutrition Facts : Calories 164.3, Fat 13, SaturatedFat 5, Cholesterol 28.2, Sodium 47.9, Carbohydrate 5.3, Fiber 0.5, Sugar 0.5, Protein 7.9

HONEY NUT RICOTTA WITH STRAWBERRIES

Honey nut ricotta with strawberries image

Round off your meal with this simple dessert - serve on a large plate and ask everyone to help themselves

Provided by Good Food team

Categories Dessert, Lunch, Supper

Time 2m

Number Of Ingredients 4

Ingredients

200g pot ricotta
2 tbsp clear honey to taste
handful of toasted almonds
400g strawberries , halved

Steps:

Tip the ricotta out onto a large serving plate and drizzle with honey. Sprinkle the almonds over and spread strawberries around the plate, for people to help themselves.

Nutrition Facts : Calories 159 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.15 milligram of sodium

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