Olive And Thyme Baked Ricotta

5 ingredients
4 steps

Ingredients

  • 1 lb ricotta, strained
  • 2 oz pitted kalamata olives, finely chopped
  • 1 tbsp fresh lemon thyme
  • 1 lb cherry tomatoes
  • None None salad and crusty bread, to serve

Directions

  1. 1
    Preheat oven to 350°F. Lightly grease a 4-cup muffin pan and line bases with parchment paper.
  2. 2
    Combine ricotta, olives and lemon thyme. Season to taste. Transfer to prepared muffin pan, pressing down firmly and smoothing surface. Bake for 25-30 mins, until golden brown and firm to the touch. Let cool in pan for 5 mins then turn out onto serving plates.
  3. 3
    Meanwhile, line a baking tray with parchment paper. Arrange tomatoes on tray and lightly coat with olive oil. Season. Roast for 15-20 mins.
  4. 4
    Serve baked ricotta with tomatoes, salad and bread.

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