|1 cup||California Coast Naturals Homestyle Garlic Olives |
|1 8-ounce package||Cream cheese, softened|
|1 cup||Ricotta cheese|
|½ cup||Chopped hazelnuts, toasted|
|Whole wheat baguette, sliced|
|Celery heart, cut into sticks|
Preheat oven 425 degrees.
Place olives in food processor. 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.