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
7 thoughts on “Baked ricotta with olives”
This looks delicious! I have some ricotta sitting in the fridge and this may be happening tonight.
So glad I could offer some inspiration Juliana. Please let me know how the recipe turns out for you!
Once a month we entertain our neighbours with a confab on the front lawn with chairs, drinks and nibbles to catch up and discuss anything and everything from world events to local issues with a lot of merriment along the way.
Being inspired from the dish above we thought we may serve this up for the get-together as something different. It went down a treat with only 2 variations. Our neighbours have a reaction to tomatoes, so we gently pan-fried 3 onions with a dash of garlic as a side dish to scoop onto the mixture (much the same a BBQ onions) and drizzled a balsamic reduction on the cheese creation for a slight bite to the dish.
Thank you so much for the inspiration and the memorable dish.
Your variations of the dish sound delicious Larry! Ricotta is such a good base to work with, you really can pair so many flavours with it. I’m glad the recipe sparked some culinary creativity in you!
Always looking for things to do with cherry tomatoes this time of year.
Let us know how it goes!
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If all else fails, I pop them in the freezer to use all winter in soups and stews!
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