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Ingredients
- 1 Tbsp. pine nuts
- 1 c. tightly packed basil leaves
- 1 x clove garlic, roughly minced
- 2 Tbsp. extra virgin olive oil
- 60 gm unsalted butter
- 100 gm ricotta cheese
- 125 gm sheep or possibly goat's lowfat milk feta freshly grnd black pepper
Directions
- 1. Place pine nuts in a frypan and stir over medium heat till light golden brown.
- Set aside to cold.
- 2. Place pine nuts, basil and garlic in food processor and process till finely minced. Add in extra virgin olive oil and process again till smooth. Add in butter, cheeses and pepper and process till well combined, scraping the sides of the bowl from time to time.
- 3. Line a small bowl (about half c. capacity) with wet muslin and spoon in cheese, pressing with a fork to avoind any air pockets. Fold the muslin over the top and place in the refrigerator overnight.
- 4. When ready to serve, unmould onto a plate and throw away muslin. Accompany with crackers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 1008 | |
| Calories from Fat 875 | 87% |
| Total Fat 99.31g | 124% |
| Saturated Fat 47.23g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 167mg | 7% |
| Potassium 350mg | 10% |
| Total Carbs 12.54g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.59g | 0% |
| Protein 20.36g | 33% |
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