Recipe courtesy of Claire Robinson
Baked Fresh Ricotta with Olives
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- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 15 min
- Cook: 35 min
- Yield: Varied
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 64 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 15 min
- Cook: 35 min
- Yield: Varied
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 64 mg
- Sodium
- 460 mg
Ingredients
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!
