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Yield
MAKES ABOUT 2 1/2 CUPS

How to Make It

Step 1

Preheat the oven to 350°. Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister. Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins. Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.

Step 2

In the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl. Transfer the dip to a serving bowl and stir in the hazelnuts. Season with salt and white pepper, add a little more truffle oil, if needed, and serve.

Step 3

Make Ahead: The dip can be refrigerated overnight.

Step 4

Serve With: Pear and apple slices, garlic or black pepper crackers, flatbreads and grissini.

Step 5

Wine Recommendation: Stuckey: The lively 1997 Robert Sinskey Aries Pinot Blanc from Napa has a lemony acidity that stands up to the creamy cheeses; the judicious amount of nutty French oak echoes the hazelnuts.Triffon: The spread's hazelnut and truffle flavors call for richness, in the form of the yeasty, mouth-filling Nonvintage Bollinger Special Cuvée Brut Champagne.

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