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Baked Fresh Ricotta with Olives




  • 1 1/2 cups fresh whole milk ricotta
  • 2 eggs
  • Kosher salt and freshly cracked black pepper
  • 1 orange, zested
  • 1 cup pitted mixed olives in oil 
  • 1 large baguette, sliced


  1. Preheat the oven to 375 degrees F.
  2. Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid.
  3. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest.
  4. Stir until well combined.
  5. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes.
  6. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favourite bread and enjoy!