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!

Ingredients:
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

Instructions:
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.

0 comments:

Graphic Credits