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Reviewed Ricotta, Olive and Pine Nut Spread

Apr 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Endive has somewhat bitter taste so only use the best part of the leaves. Also, I went way to heavy with the spread the first time. It was too much. Only use a small amount on the leaves. This recipe might be better on some french bread, water crackers or perhaps even celery. Pleasant taste, but I am wondering if something like thyme or basil"

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