Ingredients
- 1/4 cup slivered almonds
- 1/2 cup Sicilian olives, crushed and pits removed
- 1 tablespoon capers
- 1/4 cup fresh parsley, leaves and stems chopped
- 1/3 cup extra virgin olive oil
- 1/2 lemon, zested and juiced
- 1 1/2 cups (370g) smooth ricotta
Instructions
- Place the slivered almonds in a pan over medium heat. Toast for 4-5 minutes until golden, tossing occasionally to prevent burning. Once toasted, set aside in a bowl.
- Turn the heat to low and add the crushed olives, capers, and parsley to the pan. Pour in the olive oil, then stir in the lemon zest and juice. Allow the mixture to infuse for 10 minutes on low heat.
- Meanwhile, spread the ricotta on a plate, smoothing it out evenly.
- Pour the olive oil mixture over the ricotta, then top with the toasted almonds.
- Serve with crackers or freshly baked bread and enjoy!
Notes
- If you prefer a smoother texture, you can blend the ricotta until creamy before spreading it on the plate.
- For a twist, try adding a drizzle of honey for a balance of sweet and savory.
- Use Kalamata or green olives if you prefer a different variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasting, Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
