Parmesan baked ricotta

with marinated olives

  • olive oil, for brushing
  • 1 cup (80g) finley grated parmesan
  • 2 cups (400g) fresh ricotta
  • ½ cup (70g) grated ricotta salata
  • sourdough bread, to serve

marinated olives

  • 550g mixed olives
  • 1 cup (250ml) olive oil
  • 6 cloves garlic, peeled
  • 8 bay leaves
  • 1 long red chilli, halved
  • zest of 1 lemon
  1. Preheat oven to 180ºC (350ºF). Cut 2 x 30cm-squares of non-stick baking paper. Place 1 square on a baking tray, brush with oil and sprinkle with ½ cup (40g) parmesan. Place the ricotta and ricotta salata in a bowl and mix to combine. Place the ricotta mixture on the baking paper and sprinkle with remaining parmesan. Top with the remaining baking paper square and fold the edges to form a parcel. Bake for 25–30 minutes or until puffed and golden.  
  2. While the ricotta is baking, make the marinated olives. Place the olives, oil, garlic, bay leaves, chilli and lemon zest in a baking dish and bake for 15–20 minutes. Serve the baked ricotta warm with the olives and sourdough. Serves 4

Photography: Anson Smart

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