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.
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
2 heads roasted garlic
1 15-oz. container ricotta cheese
Salt and pepper to taste
This article appears in Oct 1-31, 2009.