SAUCE MAGAZINE
Nutty Roasted Garlic Ricotta Spread
Serves 8 to 10
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October 2009
INGREDIENTS
½ cup pine nuts, toasted in a dry pan until just brown
2 heads roasted garlic
1 15-oz. container ricotta cheese
Salt and pepper to taste
PREPARATION
• Pulse the pine nuts in food processor until pulverized. Add the garlic and pulse until it forms a kind of paste. Add the ricotta and blend everything together, stopping to scrape down the sides. Add salt and pepper as needed.
• Serve on toasted slices of baguette that have been rubbed with raw garlic.
