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
Directions
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!
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By snomyzr_2396069
Valencia, CA
on September 26, 2011
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Very disappointing. Sounded good, looked good, smelled good. But very boring! Definitely needed more flavor, spices. Texture was a little too spongy for my taste. If I bother to try it again, will definitely make some adjustments. Same as below, thankful I didn't have guests over, would've been embarressed.
By veganklj
Johnson City
on September 25, 2011
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I saw this recipe while on a break so I decided to veganized it. I used firm tofu instead of ricotta. I used egg replacer instead of eggs. I first add egg replacer mixed with water and then added extra egg replacer dry to soak up some moisture my oranges were not organic so I added orange juice. After reading other reviews I decided to add to the ingredients Iused fresh rosemary, fresh oregano, fresh sage, diced onion, some raspberry, salt, black pepper, and sprinkled cayenne pepper on top. My oven was already heated to 400 because I made the chickpea recipe so I cooked it first on 400 then lowered to 350-375. I think I left it in about 35-40 minutes nice brown top. It came out good but next time I will add more seasoning.
By Joey21955
Indianapolis, IN
on August 15, 2011
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Very disappointing!! I followed the recipe to the letter. No problem with texture, not soggy at all, just kind of flat and didn't brown as well as hers. My problem was I zested one entire orange per the recipe and it was overpowering. If I make it again I'll leave out the orange and add some fresh Italian spices. Honestly though, I doubt I will waste the time or money. Just glad I made this before serving to guests! I would have been totally embarssed.
Read all 21 reviews