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

Ingredients:

• 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

Instructions:

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.

Source: Woolworths.com.au