BAKED FRESH RICOTTA WITH OLIVES

Baked Fresh Ricotta with Olives image

Provided by Claire Robinson

Time 1h

Yield Varied

Number Of Ingredients 6

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1 1/2 cups fresh whole milk ricotta
2 eggs
Kosher salt and freshly cracked black pepper
1 orange, zested
1 cup pitted mixed olives in oil
1 large baguette, sliced

Steps:

Preheat the oven to 375 degrees F.
Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!