Baked Fresh Ricotta with Olives
- 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
DirectionsWatch 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!
Recipe courtesy of Claire Robinson, 2010
Recipe courtesy of Bobby Flay