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.
• 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. >