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
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.