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Baked Ricotta Cheese and Olives
From Dorothy McNett's recipes at www.dorothymcnett.com. This can be baked and served hot, warm, or chilled. It is like a baked custard of sorts, and is wonderful spooned or cut into wedges and served over salad greens, or in a cabbage wedge, or even on top of some nice bread slices, etc....
1/2 cup extra virgin olive oil
Lightly brush a 8 - 9 inch pie plate with some olive oil or butter and set aside. Preheat oven to 350 degrees. In a glass or ceramic batter bowl combine the 1/2 cup olive oil with the chopped onion and garlic. Cook in microwave 2 minutes. (or heat a saute pan with the oil and saute the onion and garlic several minutes) Set aside to cool a bit. In food processor with steel chopping blade in place whirl the basil and parsley, adding the eggs and then slowly add the onion mixture along with the ricotta, parmesan, salt and pepper. Gently scoop into the oiled baking dish, stirring in the kalamata olives. Sprinkle with paprika. Bake 25 - 30 minutes or until set up and lightly browned. Arrange salad greens or cabbage wedges, etc. over serving plates. Spoon the baked cheese over and serve. Or cool and then serve as it will set up even more and then can be cut into wedges.
Recipe created 2015-08-23.