Baked Ricotta with Olives (Tapas)

By lisalang

Tapas Menu:
Baked Ricotta
Mussel and Chorizio
Plum Sangria

Ingredients

• 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

Preparation

Step 1

reheat 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!