The other weekend I was invited to a housewarming, birthday party and farewell gathering all rolled into one. We weren’t having a proper sit down meal, rather a selection of small bites, with each guest asked to contribute something.
Knowing the fail safe cheese board was probably taken care of, I decided to take a flick through one of my most reliable cookbooks – The Australian Women’s Weekly Best Ever Collection. There, I discovered the recipe for baked ricotta and olives, and decided to give it a go…
What you’ll need
- 600g of fresh ricotta
- one teaspoon of thyme leaves
- 1/4 cup of pitted kalamata olives coarsely chopped
- 1/3 cup of coarsely grated parmesan cheese
- one egg
- 125g of cherry truss tomatoes
How to do it
- Preheat the oven to 180°c and oil a 20cm spring-form tin, placing it on a tray.
- Combine ricotta, thyme, olives, parmesan and the egg in a large bowl. Season with salt and pepper and spoon mixture into the tin.
- Bake for 35 minutes, or until firm and lightly golden on top.
- Serve on a platter, topped with the tomatoes.
Knowing I was cooking for a crowd, I increase my ricotta to one kilogram and doubled the eggs.
I opted to line my spring-form pan with baking paper, just to make sure my ricotta didn’t stick.
I forgot to mix the parmesan through the mixture so I simply added it on top of the ricotta once it was in the tin, to create a crunchy crust.
I also forgot (bad day in the kitchen!) to take my tomatoes with me, to top the ricotta… but to be honest I don’t think anyone minded. I served my ricotta with lightly toasted Turkish bread, but I think it’d also be lovely served with a fresh green salad and a little balsamic vinegar.
I got lots of lovely feedback about the dish at the event, so I think it’s a keeper! It was super simple and probably took less than an hour to prepare – fantastic for when you want to make something that looks fancy, but really doesn’t require too much effort at all.
Have a wonderful weekend. x