Baked ricotta with mixed olives and Garlic Jam

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  • Made in Australia

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  • Gluten free


  • 500g Fresh Ricotta Cheese
  • 2 Eggs
  • Lemon rind / half a cup of chopped herbs
  • 250g of Mixed olives
  • 1tsp of Olive oil
  • 1tbs of Garlic Jam

Let's start cooking

Combine 500g of fresh ricotta cheese, 2 eggs, season with salt and freshly ground pepper. Add half the lemon rind and half a cup of fresh chopped herbs.

Spoon Ricotta mixture into small baking tins or ovenproof dishes which have been lightly greased with olive oil. Smooth the tops, place on a baking tray and bake in the oven for 30 minutes or until set and a caramel colour on top. 

Meanwhile, combine the olives, the remaining half lemon rind, olive oil and Garlic Jam in a small ovenproof dish. Bake alongside ricotta for the last 10 minutes of cooking.

Cool the ricotta to just warm and invert on to your serving plate, serve with the olives.