10 for dinner on a cold, Wintry night. Main? Check. Dessert? Check. Starter????? Soup? Perhaps. However, my mind was set on a nibble type of dish that could be shared. Something other than a cheese or antipasto platter. Lovely in Summer, but on a cold, Wintry night, not an ideal choice. Hunting through my Donna Hay magazines, I found in the Autumn 2010 issue, a chilli baked ricotta dish. Perfect. Whipped up that one, and then tried another variation, which was my favourite of the two. Kalamata olives, fresh thyme, oregano, and of course, ricotta. Simple, yet a wonderful combination.
Preparation-wise, this is a very versatile dish. It can be prepared just before baking, on the day or one or two days before needed. If made ahead of time, the flavours have time to infuse throughout the cheese. You can also pre-bake the dish after it has had time to sit, then reheat when required. It could also be served in individual pots for each guest, rather than shared. Any variation of flavours would work.
baked herb & olive ricotta
ingredients
250g ricotta
Approx. 10 Kalamata olives, roughly chopped
extra olives, quartered/halved lengthways for decoration
approx. ½ tsp fresh thyme leaves
approx. ½ tsp fresh oregano leaves
fresh cracked black pepper
olive oil, to grease dish
preparation
1. Lightly grease small flan or souffle ovenproof ceramic dish with olive oil. I used a 12cm flan and an 8cm souffle dish. Use whatever you have.
2. Add all ingredients, except olives for decoration, into a bowl. Mix together so all ingredients are incorporated well.
3. Spoon into dishes, top with extra olives and thyme sprigs. Store in fridge until ready for baking (up to 2 days) or bake immediately.
4. When ready for baking (depending upon need or preference), preheat oven to 180 degrees Celcius. Bake for 30 – 35 minutes or until top is puffed and golden.
5. Serve immediately with crusty, toasted parmesan bread strips or torn pieces of a good Sourdough bread. Can be reheated after baking.
Goodness shared from Donna
