One fine day

Baked Ricotta with Olives


 600g fresh ricotta cheese
 1 teaspoon thyme leaves
 ¼ cup pitted kalamata olives, coarsely chopped
 ⅓ cup coarsely grated parmesan
 1 egg
 125g cherry truss tomatoes
 1 tablespoon olive oil
 crispbread or baguette, to serve (optional)

1 Preheat oven to 170°C. Oil a 20cm springform pan; place on an oven tray.

2 Combine ricotta, thyme, olives, parmesan and egg in a large bowl; season. Spoon into prepared pan.

3 Bake ricotta for 35 minutes or until firm and lightly golden. Cool.

4 Serve ricotta on a platter with the fresh tomatoes. Drizzle with a little olive oil to serve, accompanied by crispbread or a baguette, if you like.

Energy 202kcal, 846kj • Protein 13.7g • Total Fat

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