Nutty Roasted Garlic Ricotta Spread


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


• 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.