Baked Olive and Tomato Ricotta

Posted on 19/01/2011


250g fresh ricotta
16 olives (diced)
110g semi dried tomatoes
1tbsp chives
salt and pepper.

Preheat oven to 180.

Lightly grease 4 x ½ cup ramekins

Place ricotta into colander, press firmly to remove as much liquid as possible. Transfer to dry bowl.

Stir in diced olives; tomatoes, drained and chopped; finely chopped chives; salt and pepper.

Spoon into prepared dishes, pressing down firmly and smooth tops.

Bake for 25 mins or until firm to the touch and golden.