Looking for a savory appetizer to serve this season? This is it!
Today, we are bringing you this easy and very delicious Ricotta with Crushed Olives, Almonds and Lemon from our friend, Liv Kaplan! This is the perfect spring appetizer, featuring creamy ricotta drowning in lemon-infused olive oil with beautiful olives and crunchy almonds.
When we made this recipe, we opted for whole milk ricotta and Castelvetrano olives, and it was delicious!
Serve this dip alongside your favorite crackers or freshly baked bread for a savory appetizer or snack.
Ricotta With Crushed Olives, Almonds & Lemon
Ingredients
- ¼ cup slivered almonds
- ½ cup Sicilian olives, crushed and pits removed
- 1 tbsp capers
- ¼ cup parsley, fresh, leaves and stems chopped
- ⅓ cup extra virgin olive oil
- ½ lemon, zested and juiced
- 1½ cups or 370g smooth ricotta
Instructions
- Place the slivered almonds in a pan over a medium heat. Toast for 4-5 minutes until slightly golden. Toss them occasionally with a wooden spoon to ensure they don’t burn. Set aside in a bowl.
- Turn the heat to low then add in the olives, capers, and parsley, followed by the olive oil.
- Stir in the lemon zest and juice and allow all the flavors to infuse for 10 minutes over the low heat.
- Meanwhile, spread the ricotta on a plate.
- Pour over the olive oil mixture and top with almonds.
Want to know WOT Liv Kaplan is all about?
Liv is a holistic nutritionist (BSc) and self-proclaimed healthy chef. She is obsessed with waking up every day, happy to be alive and excited for the day ahead. Her mission is to bring love and positivity back into food, everything from cooking it, to talking about it, to eating it!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe and photos by @liv.kaplan
