Ricotta Olive And Pine Nut Spread Recipes

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WHIPPED RICOTTA WITH RAISINS AND PINE NUTS



Whipped Ricotta with Raisins and Pine Nuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons plus 1 teaspoon white wine vinegar
1 1/2 teaspoons honey
Kosher salt
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 16-ounce container whole-milk ricotta cheese
1 tablespoon capers, drained
2 tablespoons toasted pine nuts
Chopped fresh parsley, for topping
Toasted baguette slices, for serving

Steps:

  • Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
  • Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
  • Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

BRUSCHETTA WITH FRESH RICOTTA AND PINE NUT SALSA VERDE



Bruschetta with Fresh Ricotta and Pine Nut Salsa Verde image

Make this with homemade ricotta and you will be rewarded with a starter that is rich, pretty, and piquant. It is perfect for entertaining, because you can prepare the crostini, ricotta mixture, and salsa verde ahead of time and put the bruschetta together when your guests arrive.

Yield serves 4

Number Of Ingredients 4

2 cups Fresh Ricotta (page 110)
1/4 cup extra-virgin olive oil, plus extra for brushing
1 baguette, sliced into 12 to 16 pieces (see page 10)
1/3 cup Salsa Verde (variation with pine nuts, page 219)

Steps:

  • Before you begin, make sure all of your ingredients are at room temperature. Preheat your grill, if using. (You can also crisp the bread in a toaster.)
  • Combine the ricotta and oil in a metal bowl and whip with a whisk until fluffy. Alternatively, use a stand mixer with the paddle attachment and beat for 30 seconds to 1 minute, just to lighten the mixture and make sure the oil is incorporated.
  • Brush each slice of bread with a little olive oil, and then grill until lightly toasted and crisp, about 2 minutes per side. Alternatively, use a toaster to crisp the bread then brush with olive oil.
  • Spread the ricotta mixture over the crostini, about 2 tablespoons per slice. Dollop about 1 teaspoon of the salsa verde on each and serve.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

RICOTTA AND PINE NUT SALAD



Ricotta and Pine Nut Salad image

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Provided by Nigella Lawson

Categories     easy, quick, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups ricotta
1/3 cup (lightly packed) fresh basil leaves, more for garnish
Salt and freshly ground black pepper
3/4 cup pine nuts
8 to 10 cups (loosely packed) mixed salad leaves
2 heads Belgian endive, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Paprika

Steps:

  • Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
  • Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
  • Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
  • Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

SPINACH PENNE WITH RICOTTA AND PINE NUTS



Spinach Penne with Ricotta and Pine Nuts image

Categories     Nut     Ricotta     Pine Nut     Spinach

Yield Serves 6

Number Of Ingredients 7

1/3 cup pine nuts
1 pound spinach penne
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
Coarse salt and fresh ground pepper
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking. Drain; return the pasta and spinach to the pot.
  • Add the olive oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with the ricotta, pine nuts, and Parmesan.

RICOTTA, OLIVE AND PINE NUT SPREAD



Ricotta, Olive and Pine Nut Spread image

Provided by Giada De Laurentiis

Categories     condiment

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

Steps:

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

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