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    One fine day

    Mar 02, 2020 5 minutes

    Baked Ricotta with Olives

    PREP + COOK TIME 50 MINUTES + COOLING SERVES 6

    • 600g fresh ricotta cheese
    • 1 teaspoon thyme leaves
    • ¼ cup pitted kalamata olives, coarsely chopped
    • ⅓ cup coarsely grated parmesan
    • 1 egg
    • 125g cherry truss tomatoes
    • 1 tablespoon olive oil
    • crispbread or baguette, to serve (optional)

    1 Preheat oven to 170°C. Oil a 20cm springform pan; place on an oven tray.

    2 Combine ricotta, thyme, olives, parmesan and egg in a large bowl; season. Spoon into prepared pan.

    3 Bake ricotta for 35 minutes or until firm and lightly golden. Cool.

    4 Serve ricotta on a platter with the fresh tomatoes. Drizzle with a little olive oil to serve, accompanied by crispbread or a baguette, if you like.

    Energy 202kcal, 846kj • Protein 13.7g • Total Fat

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