Time 5m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper. Cook’s Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.
Time 1h Number Of Ingredients 11 Steps:
Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside. Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan. Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Time 20m Yield Serves 8 (snack) servings Number Of Ingredients 5 Steps:
Stir allspice into marmalade. Spread ricotta on baguette, then make open-face sandwiches with marmalade and nuts.
Time 2h15m Yield 8 Number Of Ingredients 17 Steps:
Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight. Roll out dough into a 10-inch circle on a lightly floured work surface. Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat. Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently. Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top. Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
