Baked Ricotta Cheese and Olives Recipe

From Dorothy McNett's Recipe Book.

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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
1 small onion or a shallot, finely chopped
2-3 cloves garlic, finely chopped
fresh basil, snipped to make about 1/2 cup
fresh parsley, snipped to make about 1/2 cup
2 eggs, whisked
1 pound fresh ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon sea salt.
freshly ground pepper
10 - 15 kalamata olives, pitted and chopped
sprinkles of paprika
salad greens, or cabbage wedges, etc. for serving

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.

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