Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
8
- 1/2teaspoons dried chilli flakes
- 1 lemon, rind shredded
- 300grams mixed olives
- 750grams fresh ricotta (wedge)
- 1 1/2tablespoons extra virgin olive oil
- 4teaspoons thyme leaves (save 2 tbs to garnish)
Nutrition per serving
1060kJ
Protein
8.8grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 3
Place ricotta on tray. Combine oil, chilli and thyme in a bowl. Spread half over ricotta to coat. Top with thyme sprigs and sprinkle with 1 tsp sea salt flakes. Bake for 35-40 minutes or until firm and lightly golden.
Step 3 of 3
Meanwhile, combine olives, lemon rind and remaining spice oil in a small ovenproof ramekin. Bake alongside ricotta for the last 10 minutes of cooking. Serve ricotta and olives warm or at room temperature.
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