Baked Fresh Ricotta with Black Olives

Baked Fresh Ricotta with Black Olives

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 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

Cooking Directions

  1. Place cheese in medium bowl; add eggs, salt, and half the orange zest and stir until well combined.

  2. 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.

  3. 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.