Picnic perfection
Mar 29, 2021
3 minutes
BAKED RICOTTA WITH OLIVES
PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 6
600g fresh ricotta
1 teaspoon fresh thyme leaves
¼ cup (40g) pitted kalamata olives, chopped coarsely
⅓ cup (25g) finely grated parmesan
1 egg
125g cherry truss tomatoes extra virgin olive oil and crispbread, to serve
1 Preheat oven to 180°C/160°C fan. Grease a 20cm springform pan; place pan on an oven tray.
Combine ricotta in a large bowl with thyme, olives, parmesan and egg.
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