Fast Recipes

Baked ricotta with olive salad

Australian Gourmet Traveller fast food starter recipe for baked ricotta with olive salad
Baked ricotta with olive salad

Baked ricotta with olive salad

William Meppem


Olive salad



1.For olive salad, combine olives with chilli, garlic, orange zest, parsley and extra-virgin olive oil, season to taste. Set aside.
2.Press ricotta through a fine sieve into a bowl, add egg yolks, parmesan and nutmeg and stir to combine. Whisk eggwhites in a large bowl until soft peaks form, add to ricotta mixture and gently fold until combined. Season to taste with sea salt and ground black pepper. Spoon ricotta into 4 150ml-capacity well greased ovenproof dishes and bake at 180C for 15 minutes or until golden. Stand for 5 minutes, then turn out of moulds. Serve warm or at room temperature with olive salad.

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