Ricotta, Olive and Pine Nut Spread

• 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

1. In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper.
2. Pulse until smooth.
3. Add the parsley and pulse until combined.
4. Season with salt and pepper.
5. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
6. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted.
7. Cool completely before using.

milk ricotta cheese, green olives, pine nuts, extravirgin olive oil, kosher salt, freshly ground black pepper, parsley, suggestion

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-olive-and-pine-nut-spread-recipe.html (may not work)