Name: Olive and tomato baked ricotta
Cook time: 20 min
Total time: 20 min
Ingredients: 3/4 cup (60g) finely grated parmesan cheese; 3 1/3 cup (800g) ricotta cheese; 2 eggs; 1 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 2/3 cup (100g) semi-dried tomatoes in oil, drained, finely chopped; 2/3 cup (100g) seeded black olives, finely chopped; 1/4 cup fresh basil leaves, finely chopped

Ingredients

3/4 cup (60g) finely grated parmesan cheese

3 1/3 cup (800g) ricotta cheese

2 eggs

1 clove garlic, crushed

1 teaspoon finely grated lemon rind

2/3 cup (100g) semi-dried tomatoes in oil, drained, finely chopped

2/3 cup (100g) seeded black olives, finely chopped

1/4 cup fresh basil leaves, finely chopped

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease six-hole (180ml) texas muffin pan and line bases with baking paper.

2.Divide half the parmesan among pan holes; shake pan to coat bases and sides with cheese

3.Combine ricotta, eggs, garlic, rind, tomato, olive, basil and remaining parmesan in a medium bowl. Divide mixture among pan holes and smooth surface with spatula, pressing down firmly to remove any air bubbles.

4.Bake about 20 minutes or until firm. Stand in pan 15 minutes before turning out, top-side down; cool

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