Olive and Garlic Soft Cheese Spread with Whole-Grain
Baguette and
Recipe courtesy
Rachael Ray, 2007
3 pounds baby Yukon
gold potatoes
Salt and freshly
ground black pepper
3 cups chicken stock
Butter
1 cup large olives
with pimiento
1 clove garlic
1 (8-ounce) package
cream cheese, softened
1 cup ricotta cheese
1/2 cup chopped
hazelnuts, toasted
1 sliced whole-grain
baguette
Parmesan pita crisps,
store-bought
1 celery heart, cut
into sticks
Preheat oven 425
degrees F.
Place potatoes in a
skillet and add salt and pepper, to taste. Cover potatoes with chicken stock,
add about 1/4 to 1/2 stick butter and cover skillet with a lid. Cook the
potatoes in the stock until the stock evaporates and the potatoes start to
brown.
Place olives in food
processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the
cheese and olives into a fairly smooth spread. Transfer to a serving bowl and
top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to
lightly crisp. Surround the spread with bread, pita crisps and celery and serve
with browned potatoes.