Baked Fresh Ricotta with Olives

Name: Baked Fresh Ricotta with Olives
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: Varied
Cuisine: european
Ingredients: 1 1/2 cups fresh whole milk ricotta; 2 eggs; Kosher salt and freshly cracked black pepper; 1 orange, zested; 1 cup pitted mixed olives in oil; 1 large baguette, sliced

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Level: Easy
Total: 1 hr

Prep: 10 min
Inactive: 15 min
Cook: 35 min

Yield: Varied

Level: Easy
Total: 1 hr

Prep: 10 min
Inactive: 15 min
Cook: 35 min

Yield: Varied

Ingredients

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1 1/2 cups fresh whole milk ricotta

2 eggs

Kosher salt and freshly cracked black pepper

1 orange, zested

1 cup pitted mixed olives in oil

1 large baguette, sliced

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!