SHREDDED BRUSSELS SPROUT AND RICOTTA TOAST
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Categories Hors D'Oeuvre Appetizer Thanksgiving Brussels Sprout Ricotta Pine Nut Lemon Raisin
Yield 12-15 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8-10 minutes.
- Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
- Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
- Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
- Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
- Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.
RICOTTA, OLIVE AND PINE NUT SPREAD
Provided by Giada De Laurentiis
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CREAMY RICOTTA TART WITH PINE NUTS
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 1 (11-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
- Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
- Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
- Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
- In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
BRUSCHETTA WITH FRESH RICOTTA AND PINE NUT SALSA VERDE
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
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.
RICOTTA AND PINE NUT SALAD
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
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.
COURGETTE & RICOTTA PASTA
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
- Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
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