Baked Ricotta

By anka • March 18, 2018 0 Comments

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Author Notes: Party favour served hot or cold.anka

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Serves a lot of people

  • 1 pound fresh ricotta cheese
  • 2 eggs
  • 2 tablespoons green olive tapenade or chopped olives of your choice
  • Zest of half lemon
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  1. Place ricotta, eggs, olive tapenade or chopped olives, lemon zest, crushed red pepper, rosemary, salt and black pepper in a bowl. Mix until well combined.
  2. Pour mixture into 6 inches oiled or parchment paper lined cake form, make even and spoon 2 tablespoons of olive oil on the top.
  3. Bake in a pre-heated oven to 350 F for 35-40 minutes.
  4. Let cool in a cake form.
  5. When cool unmold and serve with crackers and fruit preservative.
  6. Or store in the fridge if serving next day.

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