Appetisers, Recipes

Olive and garlic soft cheese spread with wholemeal baguette



  • 135g large KALOGIROS olives
  • 1 clove garlic
  • 1 (225g) package cream cheese, softened
  • 245g ricotta cheese
  • 70g chopped hazelnuts, toasted
  • 1 sliced wholemeal baguette
  • Pita crisps, store-bought
  • 1 celery heart, cut into sticks


  1. Preheat oven 210C/Gas 7.
  2. 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 mins to lightly crisp. Surround the spread with bread, pita crisps and celery.