Recipes
Baked Fresh Ricotta with Black Olives
Print RecipeAt a Glance:
- Prep Time:
- 15 minutes
- Cook Time:
- 40 minutes
- Servings:
- 4
Recipe courtesy of the California Olive Committee
Ingredients:
1 (15 ounce) container fresh whole milk ricotta (1 1/2 cups)
2 eggs
Kosher salt, to taste
Zest of 1 orange, divided
1 cup California Black Ripe Olives, strained and cut in wedges
1 baguette, cut into 1/4-inch thick wedges
Directions:
Preheat oven to 350°F.
Place cheese in medium bowl; add eggs, salt, and half the orange zest and stir until well combined. Transfer to an 8-ounce shallow baking and serving dish and place 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 sprinkle with remaining orange zest. Let stand 5 minutes before serving. Serve warm over baguette slices and top with olives.
In This Recipe:
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Pitted California Ripe Olives
Black olives are bursting with delicious flavor. And—from small to colossal, with pits or without, chopped...
