• 0.66 cup  Hazelnuts, shelled 
• 1 lb Fresh Ricotta cheese
• 0.5 cup  Soft goat cheese
• 1 tspn Roland Dijon Mustard 
• 0.75 tspn White Truffle Oil (plus additional for garnish) 
•  Fine Sea Salt 
•  Black pepper, ground 

1. Spread the hazelnuts out on a baking pan and bake at 350°F for 10-15 minutes, or
until the nuts are fragrant and the skins blister.
2. Allow to cool slightly, then transfer the nuts to a kitchen towel and rub to remove the
skins.
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. In the food processor, combine the ricotta cheese, goat cheese, Dijon mustard and
truffle oil; process until smooth and creamy, scraping down the sides of the bowl.
5. Transfer the dip to a serving bowl and stir in the ground hazelnuts.
6. Season with sea salt and white pepper to taste,
7. Drizzle with additional truffle oil and serve.