29 April 2010

Recipe: Ricotta and olive log

Ricotta and olive log

This is a rustic dish and should just be scooped out of the roasting dish and drizzled with masses of delicious olive oil and mopped up with freshly baked bread or grilled crostini!

1/1/2 cups Willow Creek Stoned black and green olives
1 cup chopped cherry tomatoes
1/2 cup roughly chopped Italian parsley
3 cloves crushed garlic
1 egg beaten
1/2 cup cream
300g ricotta
Salt and freshly ground black pepper

Mix together in a bowl shape into a log and drizzle with olive oil, place onto an oiled oven tray and bake at 180° for 10--15 mins till just set.


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