Ingredients
| 1 | tub (475 g) Tre Stelle® Ricotta, placed in a sieve to | | drain in refrigerator overnight | | 1 tbsp. (15) | fresh lemon zest, grated | | Salt and pepper to taste | | 3/4 cup (175) | Rosenborg® Noble Blue Cheese, crumbled | | 1/2 cup (125) | pesto | | 1/4 cup | (50 mL) sun dried tomatoes in oil, | | drained and roughly chopped | | 1 tbsp. | (15 mL) toasted pine nuts (optional) |
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Instructions
Add lemon zest, salt and pepper to Ricotta.
To assemble: on a 10” serving plate spread Ricotta evenly to edges of plate. Thinly spread pesto onto centre. Rim pesto edge with crumbled Blue cheese and rim outer edge of Ricotta with sun dried tomatoes. Sprinkle with toasted pine nuts.
Makes 3 1/2 cups