Yield: 8 -10 serve
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
1 cup | Finely minced onion |
8 ounces | Cream cheese |
1 pounds | Cottage cheese |
1 cup | Ground almonds and walnuts; combined |
½ teaspoon | Salt |
\N \N | Lots of black pepper |
½ teaspoon | Dill |
2 teaspoons | Prepared mustard |
2 \N | To 3ts fresh lime or lemon juice |
2 cups | Grated cheddar |
1 cup | Ricotta |
\N \N | A few walnuts halves, whole almonds and whole or chopped olives |
\N \N | Radishes, cucumber slices and parsley sprigs |
FORMATTED BY LISA CRAWFORD
FOR TOPPING
Prehaet oven to 325 degrees F. Grease a standard loaf pan with 2 tablespoons of the butter. SAute onions in the remaining butter until soft, about 4 minutes. Combine the cream cheese, cottage cheese, ground nuts, salt, pepper, dill, mustard, lime juice, and cheddar in a food processor until uniform. Spoon into the prepared pan and bake 1 hour. Allow to cool completely in pan then chill for at least several hours before turning onto a seving platter. To decorate, spread ricotta cheee all over as if frosting a cake. Place garnish over cake as desired. Serve with dark bread or crackers.
Nutritional info per serving: 481 cal; 24g pro, 9g carb, 40g fat(73%), 2g fiber, 97mg chol, 731mg sodium Source: Still Life With Menu by Mollie Katzen Miami Herald, 10/5/95