4/5
(1 Votes)
Ingredients
- 1 cup large olives with pimento
- 1 clove garlic
- 1 (8 ounce) package cream cheese softened
- 1 cup ricotta cheese
- 1/2 cup chopped hazelnutes, toasted
- 1 slice whole grain baguette or parmesan pita crisps
- 1 cleery hear, cut into sticks
Preparation
Step 1
1. Preheat over to 425 degrees.
2. Place olives in food processor and grate in garlic.
3. Add cream cheese and ricotta cheese.
4. Pulse the cheese and olives into a fairly smooth spread.
5. Transfer to a serving bowl and top with hazelnuts.
6. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp.
7. Surround the spread with bread, pita crisps and celery.
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