The next time you need a cheese course that will WOW your guests…this is it! Make this Baked Ricotta with Parsley and Oil Cured Olives. It will be the star of the evening!
I discovered this ricotta cheese torta on a blog I follow called The Irreverent Kitchen. I love Alicia’s stories of her childhood in Puerto Rico and of her life in Florida today. She now lives in Fort Lauderdale, our winter home as well! I have always hoped to meet her in person. Maybe some day…
I served this dish as part of our cheese course in the ten course rustic Italian dinner I prepared last autumn. Read all about that event I hosted with my foodie friend Jim.
Preparation Is Key…
The hardest part of this recipe may be finding one of the ingredients…oil cured olives! I had never tasted them, or even seen them in a grocery store. So you may have to head to a store that sells more specialty items in your area. But trust me when I say it will be worth the search.
You’ll also need parchment paper and an 8 inch springform pan. Unfortunately for me we left Florida in such a Covid-fearing mad rush in March I forgot to bring my “traveling springform pan” home with me! (You can read about our harrowing trip home to The Heartland right HERE.) So I’ll be on the lookout for another pan when I venture out to my favorite Heartland thrift stores once again. Covid19 has changed EVERYTHING hasn’t it!?
That parchment paper should be peeled away after the torta is removed from the oven and the bottom of the springform pan is released.
Now back to that delicious cheese concoction. Here are some of Alicia’s suggestions for perfect results. (She always gives such great advice!)
To drain or not to drain that ricotta? I have done it both ways. It didn’t seem to make a difference with the whole milk ricotta I always buy at Aldi. It’s already quite thick and lucious. Be sure to remove the pits from those rather dry and wrinkled olives. And give them a rough chop before carefully folding them into the cheese mixture. If you stir too vigorously the dark olives will “stain” that pretty white cheese mixture. Just fold them in gently AFTER you’ve totally combined all the other ingredients! And the torta will be puffy when it comes out of the oven, but it will deflate as it cools. It’s supposed to! Alicia says this dish should ALWAYS be served with a small carafe of GOOD extra virgin olive oil alongside. Just drizzle some over each slice as you serve it.
Baked Ricotta with Parsley and Oil Cured Olives
Served warm or cold, this dish will be the star of your next brunch or cocktail party!
Ingredients
- 2 15 oz. Containers Ricotta Cheese
- 4 Large Eggs (lightly beaten)
- 3/4 Cup Parmesan Cheese (shredded or grated)
- 3/4 Cup Flat Leaf Parsley Leaves plus 1 "pretty" sprig Save the pretty sprig to decorate the top
- 1/2 Cup PITTED Oil Cured Olives
- Extra Virgin Olive Oil to serve with cheese
- Crostini, Grilled Bread or Crackers to serve
Instructions
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Drain ricotta cheese, if needed (Most brands don't require draining)
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Preheat oven to 375 Degrees
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Line an 8 inch springform pan with parchment paper, pressing well into the bottom and sides. Fold any excess paper over the sides of the pan.
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Place ricotta cheese in a bowl and break up with a wooden spoon.
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Add the eggs, parmesan cheese and chopped parsley to the cheese and mix well so all ingredients are fully incorporated.
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REMOVE THE PITS from the olives and give them a rough chop.
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Add the olives to the cheese mixture and GENTLY combine! Take your time! You do NOT want the olives to give off their ink into the cheese mixture or the finished product will be gray and unappetizing.
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Gently turn the mixture into the lined pan. Press into the side of the pan and smooth off the top.
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Gently press the remaining decorative sprig of parsley into the top of the torta in a decorative pattern. Spread the leaves open for a gorgeous presentation.
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Bake at 375 Degrees for 60-75 minutes or until the ricotta is firm in the middle and golden on top.
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Serve with a cruet of good olive oil on the side.
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To serve as an appetizer, include a basket of French bread rounds, crostini or grilled bread on your table
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