Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Imported Pitted Castelvetrano Olives, roughly chopped
- 1 tbsp Cento Capote Capers
- 2 tbsp Cento Pignoli Nuts
- 2 cups Ricotta Cheese
- 1 Lemon, zest & juice
- 2 tbsp Fresh Parsley, chopped
Directions
In a medium pan, toast pine nuts over medium heat until golden, then set aside. In the same pan, heat olive oil over medium heat, then add olives, capers, lemon zest, lemon juice, and chopped parsley, stirring until warmed through and well combined. Meanwhile, spread ricotta onto a serving plate or shallow bowl. Spoon the warm olive mixture over the ricotta, then garnish with extra parsley and toasted pine nuts. Serves 4â-6.
