1 1/4 cups of almonds
5 thin slices of bacon
250g ricotta cheese passed through a sieve
1/2 cup of mayonnaise
1 tablespoon of finely chopped green onion
black pepper to taste
1 1/4 cups of almonds
5 thin slices of bacon
250g ricotta cheese passed through a sieve
1/2 cup of mayonnaise
1 tablespoon of finely chopped green onion
black pepper to taste
Preheat the oven to a low temperature (150°C)
Spread the almonds on a large baking sheet and place it in the oven for about 15 minutes or until they start to change color, stirring occasionally
Fry the bacon slices, chop them finely and reserve
In a bowl, mix together the ricotta cheese and mayonnaise
Add the chopped green onion, black pepper, and reserved bacon
Mix well, cover and refrigerate for at least one day
Divide the mixture into two parts
Place it in serving dishes
Mold the mixture into a pineapple shape
Arrange the almonds on top of the mixture, alternating between each other, and decorate with sprigs of rosemary
Serve with salted crackers
Serves 8-10 people.
