Baked Ricotta

Directions

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.