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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!

Author Alicia-The Irreverent Kitchen

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

  1. Drain ricotta cheese, if needed (Most brands don't require draining)

  2. Preheat oven to 375 Degrees

  3. 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.

  4. Place ricotta cheese in a bowl and break up with a wooden spoon.

  5. Add the eggs, parmesan cheese and chopped parsley to the cheese and mix well so all ingredients are fully incorporated.

  6. REMOVE THE PITS from the olives and give them a rough chop.

  7. 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.

  8. Gently turn the mixture into the lined pan. Press into the side of the pan and smooth off the top.

  9. 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.

  10. Bake at 375 Degrees for 60-75 minutes or until the ricotta is firm in the middle and golden on top.

  11. Serve with a cruet of good olive oil on the side.

  12. To serve as an appetizer, include a basket of French bread rounds, crostini or grilled bread on your table