Creamy Truffled Hazelnut Dip

1. 1

   Preheat the oven to 350u00b0. 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.

2. 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.

3. 3

   Make Ahead: The dip can be refrigerated overnight.

4. 4

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

5. 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 Cuvee Brut Champagne.

* Per serving · 4 servings · Values may vary.