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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
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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


  1. Preheat the oven to 375 degrees F.
  2. 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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