Baked Ricotta

1. 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. 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. 3

   Bake in a pre-heated oven to 350 F for 35-40 minutes.

4. 4

   Let cool in a cake form.

5. 5

   When cool unmold and serve with crackers and fruit preservative.

6. 6

   Or store in the fridge if serving next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.