| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Pine nuts |
| 1 |
c |
Tightly packed basil leaves |
| 1 |
|
Clove garlic; roughly chopped |
| 2 |
tb |
Olive oil |
| 60 |
g |
Unsalted butter |
| 100 |
g |
Ricotta cheese |
| 125 |
g |
Sheep or goat's milk feta |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. Place pine nuts in a frypan and stir over medium heat until light
golden. Set aside to cool.
2. Place pine nuts, basil and garlic in food processor and process
until finely chopped. Add olive oil and process again until smooth.
Add butter, cheeses and pepper and process until well combined,
scraping the sides of the bowl from time to time.
3. Line a small bowl (about half cup 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 discard muslin.
Accompany with crackers.
Converted by MC_Buster.
Per serving: 896 Calories (kcal); 93g Total Fat; (91% calories from
fat); 14g Protein; 5g Carbohydrate; 182mg Cholesterol; 92mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit;
17 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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