Creamy Truffled Hazelnut Dip

Ingredients

• 2/3 cup hazelnuts (about 3 ounces)
• 1 lb fresh ricotta cheese
• 1/2 cup soft fresh goat cheese
• 1 teaspoon Dijon mustard
• 1/4 teaspoon truffle oil
• sea salt
• fresh ground white pepper

Directions

1. 1

   Preheat the oven to 350°.

2. 2

   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.

3. 3

   Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.

4. 4

   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.

5. 5

   Transfer the dip to a serving bowl and stir in the hazelnuts.

6. 6

   Season with salt and white pepper, add a little more truffle oil, if needed, and serve.