Olive and garlic soft cheese spread with wholemeal baguette

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
135g large olives with pimiento
1 clove garlic
1 (225g) package cream cheese, softened
245g ricotta cheese
70g chopped hazelnuts, toasted
1 sliced wholemeal baguette
Parmesan pita crisps, store-bought
1 celery heart, cut into sticks
1) Preheat oven 210C/Gas 7.

2) Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 mins to lightly crisp. Surround the spread with bread, pita crisps and celery.

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