Baked Ricotta and Olives

Baked Ricotta and Olives

Foodie Friday: Planning to entertain over the weekend? Prepare this simple baked ricotta and olives with a bottle of wine for the perfect entrée.

Serves: 8 serves

Prep: 15 mins

Cook: 35 mins



  • 750g wedge fresh ricotta
  • 1 ½ tbs extra virgin olive oil
  • ½ tsp dried chilli flakes
  • 2 tsp thyme leaves, plus 3 sprigs extra to garnish
  • 1 tbs shredded lemon rind
  • Sea salt flakes



  1. Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.
  2. Place ricotta on tray. Combine with oil, chilli and thyme in a bowl. Spread half over ricotta to coat. Top with thyme sprigs and sprinkle with 1tsp sea salt flakes. Bake for 35-40 minutes or until firm and lightly golden.
  3. Meanwhile, combine olives, lemon rind and remaining spice oil in a small ovenproof ramekin. Bake alongside ricotta for the last 20 minutes of cooking. Serve ricotta and olives warm or at room temperature.



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