Name: Olive and thyme baked ricottas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram full-cream ricotta; 1/3 cup pitted kalamata olives, finely chopped; 1 tablespoon lemon thyme; 500 gram truss baby roma tomatoes; sea-salt flakes; green salad, crusty bread, to serve

Ingredients

500 gram full-cream ricotta

1/3 cup pitted kalamata olives, finely chopped

1 tablespoon lemon thyme

500 gram truss baby roma tomatoes

sea-salt flakes

green salad, crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line the base of 4 holes of a Texas muffin pan with baking paper.

2.Place ricotta in a fine sieve over a bowl and stand for at least 20 minutes to drain. Gently press to remove liquid. Transfer to a large bowl. Add olives and thyme. Season to taste. Stir until well combined.

3.Spoon ricotta mixture into prepared moulds, pressing firmly and smoothing surface. Bake for 25-30 minutes, until golden and firm to touch. Cool in pans for 5 minutes before turning out onto a plate.

4.Meanwhile, line an oven tray with baking paper. Place tomatoes on tray. Spray with olive oil and sprinkle with sea-salt flakes. Bake for 15-20 minutes. Serve each ricotta with tomatoes, salad and bread

While baking the tomatoes, add some sliced zucchini or eggplant drizzled with olive oil. They make a delicious addition to the dish.
Note

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Ingredients

Method

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