Recipes from The Blind Wine Tasting - Wednesday, March 10th
Roasted Garlic and Ricotta Salata Dip
with Spicy Roasted Pepper Hummus
2 8-oz package cream cheese, softened
3/4 lb Ricotta Salata
4 large cloves of garlic
2 tbsp Alessi capers
About 12 Niçoise olives
4 tbsp + ½ to ¾ cup olive oil
1 small green pepper, diced (optional)
1 jar Robert Rothschild Spicy Roasted Pepper Hummus
Special Equipment: a 9-inch fluted pan, or an 8-inch springform pan or a 9-inch pie plate
Line your pan with two long pieces of plastic wrap, one crossed over the other. Liberally spray plastic wrap with non-stick spray.
Peel and smash the garlic and sauté in the 4 tablespoons of olive oil over medium heat, turning often, until brown. Chop ricotta into small cubes. In a food processor, combine the garlic, olive oil from the pan, capers, and olives and pulse several times. Add the ricotta and pulse until combined. Add the cream cheese and turn on the food processor, pouring in the remaining olive oil in a steady stream until mixture is smooth. Season with salt and cracked black pepper to taste.
Pour mixture into the prepared pan and fold the plastic wrap over the surface, then press until even and smooth. Refrigerate for two hours, or preferably overnight.
Peel back plastic wrap, and unmold onto a serving plate. Pour hummus over the top, and sprinkle with diced green pepper, if using.
