Truffled Hazelnut Dip
2/3 cup hazelnuts (3 oz.)
1 lb. fresh ricotta cheese
1/2 cup soft goat cheese (chevre)
1 tsp. Dijon mustard
1/4 tsp. white truffle oil
salt and pepper to taste
Preheat the oven to 350.
Spread the hazelnuts in a pie plate and and bake for 12 minutes.
Let cool and transfer nuts to a kitchen towel and rub to remove skins.
Put nuts in food processor and pulse until finely ground. Set ground nuts
aside and clean
out processor.
Put all remaining ingredients except salt and pepper into processor and process
until
smooth and creamy. Transfer dip to bowl, stir in hazelnuts and add salt
and pepper to
taste. Add a bit more truffle oil if needed. Serve at room
temperature.
MOM!MOM! notes: If you have
problems finding quality fresh ricotta, soft goat cheese
or white truffle oil, all these items can be found at iGourmet at a reasonable
price by
clicking the banner below.
