Ingredients
1 (15 ounce) container fresh whole milk ricotta (1 1/2 cups)
2 eggs
Kosher salt, to taste
Zest of 1 orange, divided
1 cup Lindsay® Ripe Pitted Olives, strained and cut in wedges
1 baguette, cut into 1/4-inch thick wedges
Recipe provided by the California Olive Committee.
1 (15 ounce) container fresh whole milk ricotta (1 1/2 cups)
2 eggs
Kosher salt, to taste
Zest of 1 orange, divided
1 cup Lindsay® Ripe Pitted Olives, strained and cut in wedges
1 baguette, cut into 1/4-inch thick wedges
Place cheese in medium bowl; add eggs, salt, and half the orange zest and stir until well combined.
Transfer to an 8-ounce shallow baking and serving dish and place on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes.
Remove from the oven and sprinkle with remaining orange zest. Let stand 5 minutes before serving. Serve warm over baguette slices and top with olives.