BAKED RICOTTA WITH OLIVE TOPPING
600g ricotta cheese FOR THE TOPPING 100g pimento-stuffed green olives, roughly chopped ¼ red onion, finely chopped 5g fresh thyme
cup extra-virgin olive oil, plus extra for drizzling Himalayan salt and black pepper Banting crackers, to serve
1. Preheat the oven to 180˚C. Form the ricotta into 4 small mounds and place them on a lined baking tray. 2. For the topping: Mix the chopped olives, red onion and thyme, pack this on top of the ricotta mounds, drizzle 1 / cup olive 3 oil all over and season. Bake the ricotta for 15–20 minutes or until it is lightly golden. 3. To serve: Drizzle olive oil over the ricotta and serve with Banting crackers or fresh vegetables.