Roasted gar­li­cand-hazel­nut spread


Serves 4 Prepa­ra­tion time 5 min­utes Bak­ing time 20 min­utes

Serve this light, flavour­ful spread on a hot day as a snack or starter with cru­dités and bread.

You need

• 6 gar­lic cloves, roasted (see recipe

for gar­lic con­fit on page 99) • 150g hazel­nuts • 400g ri­cotta • zest and juice of 1 lemon • 3 ta­ble­spoons (45ml) olive oil • 1 small fen­nel bulb (op­tional)

This is how

Make the gar­lic con­fit ac­cord­ing to the recipe on page 99. Roast the hazel­nuts in a hot oven for sev­eral min­utes un­til fra­grant. Trans­fer the nuts to a tea towel and rub off the skins. Chop the nuts coarsely.

Squeeze the roasted gar­lic into a bowl, then add the nuts, ri­cotta, and the lemon zest and juice. Com­bine thor­oughly and sea­son the mix­ture to taste with salt, freshly ground black pep­per and the olive oil.

Slice the fen­nel bulb into pa­per-thin slices and use to gar­nish the spread. Serve with cru­dités and good crusty bread. >

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