Recipe

Creamy Truffled Hazelnut Dip Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350°.
Step #2 Spread the hazelnuts in a pie plate & bake for about 12 mins, or until the nuts are fragrant & the skins blister.
Step #3 Let cool, then transfer the nuts to a kitchen towel & rub to remove the skins.
Step #4 Transfer the nuts to a food processor/blender & pulse until finely ground.
Step #5 Transfer the nuts to a bowl & wipe out the food processor/blender.
Step #6 In the food processor/blender, mix the ricotta, mustard & truffle oil & process until smooth & creamy, goat cheese, scraping down the sides of the bowl.
Step #7 Transfer the dip to a serving bowl & stir in the the hazelnuts.
Step #8 Spice up with salt & white pepper, if needed, add a little more truffle oil, & serve.
Step #9 Make Ahead: The dip can be put in the fridged overnight.
Step #10 Serve With: Pear & apple slices, garlic or black pepper crackers, flatbreads & grissini.
Step #11 Wine Recommendation: Stuckey: The lively 1997 Robert Sinskey Aries Pinot Blanc from Napa has a lemony acidity that stands up to the creamy cheeses; the judicious amount of nutty French oak echoes the hazelnuts.
Step #12 Triffon: The spread's hazelnut & truffle flavors call for richness, in the form of the yeasty, mouth-filling Nonvintage Bollinger Special Cuvée Brut Champagne.
Enjoy the Creamy Truffled Hazelnut Dip recipe

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