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Recipe: Baked Fresh Ricotta with Olives

Rank: Easy

Time execution: 1 hr

Can be served for: Varied


  • 2 2/3 cups fresh whole milk ricotta

  • 3 eggs

  • Kosher salt and freshly cracked black pepper

  • 2 orange, zested

  • 2 cup pitted mixed olives in oil

  • 2 large baguette, sliced


  1. Preheat the oven to 475 degrees F.

  2. Put the ricotta in a fine mesh strainer set over a bowl and let stand 20 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 45 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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