Mixed olive and thyme baked ricotta
Mixed olive and thyme baked ricotta features creamy ricotta cheese combined with briny olives and aromatic thyme. This simple and satisfying dish is baked until golden, perfect for serving as a light lunch or appetizer.
Cook time 40 min
Prep time 20 min
Ingredients:
2 cups ricotta cheese1 egg
1/2 cup olives
1 tsp olive oil
Mixed olive and thyme baked ricotta is a delightful and savory dish that's perfect for a light lunch, appetizer, or even as a spread for crackers and bread. Combining the creamy texture of ricotta cheese with the briny flavor of olives and the aromatic notes of thyme, this recipe is both simple to prepare and incredibly satisfying.
Instructions:
Preheat your oven to 350°F (175°C).
Lightly grease a baking dish with some olive oil to prevent sticking.
- In a large mixing bowl, combine the 2 cups of ricotta cheese and the 1 egg.
- Mix well until the ricotta and egg are fully incorporated and the mixture is smooth.
- Fold in the pitted and chopped olives. Stir to evenly distribute the olives throughout the ricotta mixture.
- If desired, add a sprinkle of fresh thyme for a hint of additional flavor.
Pour the ricotta mixture into the prepared baking dish.
Use a spatula or the back of a spoon to spread the mixture evenly.
Place the dish in the preheated oven.
Bake for about 35-40 minutes or until the top is golden and the ricotta is set.
Check for doneness by inserting a toothpick into the center; if it comes out clean, the dish is ready.
Remove from the oven and let it cool slightly before serving.
Garnish with additional fresh thyme, if desired.
This mixed olive and thyme baked ricotta is a versatile and delicious dish that can be enjoyed on its own or as part of a larger spread. Its creamy texture and rich flavors make it a crowd-pleaser. Serve it warm with fresh bread, crackers, or a salad for a complete meal.
Mixed olive and thyme baked ricotta FAQ:
Bake the ricotta mixture in a preheated oven at 350°F (175°C) for about 35-40 minutes. Check for doneness by inserting a toothpick; it should come out clean.
A medium-sized baking dish, approximately 8x8 inches or similar, works well for this recipe. Ensure it is lightly greased with olive oil to prevent sticking.
Yes, you can substitute olives with ingredients like sun-dried tomatoes, roasted red peppers, or artichokes for a different flavor profile. Adjust quantities to maintain consistency.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The ricotta is done when the top is golden and a toothpick inserted into the center comes out clean. It should also feel set and firm to the touch.
Cooking Tips:
- For a smoother texture, be sure to drain any excess liquid from the ricotta cheese before mixing it with other ingredients.
- Feel free to experiment with different types of olives, such as Kalamata or green olives, to suit your taste preferences.
- If you don’t have fresh thyme, dried thyme can be used, but start with a smaller amount and adjust according to taste.
- Consider adding finely chopped garlic or lemon zest to the mixture for an extra burst of flavor.
- Use good quality olive oil to drizzle on top for that extra touch of richness.
Nutrition Facts
8 ServingsCalories 100kcal
Protein 7g
Carbohydrates 3.88g
Fiber 0.23g
Sugar 0.19g
Fat 7g
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