| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | Varied |
Ingredients
- 1 1/2 cups fresh whole milk ricotta
- 2 eggs
- Kosher salt and freshly cracked black pepper
- 1 orange, zested
- 1 cup pitted mixed olives in oil
- 1 large baguette, sliced
Instructions
- Preheat the oven to 375 degrees F.
- Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 64 mg |
| Sodium | 460 mg |
Reviews
Bland, dry, no flavour and the ingredient pairings were not complimenting. Claire Robinson definitely has no taste buds. The orange didn’t work, nor did the olives. The idea of putting it on a baguette slice wasn’t very good either. Because the ricotta is now extra dry along with the egg, it’s extra crumbly and difficult to get it to stay on the bread; ricotta gets everywhere. *WARNING* I tried seasoned tomato sauce with the bread and the ricotta and that was a bit better. The orange zest flavour still comes through and serves no purpose in this recipe however.
Seems to me FoodNetwork will publish anything!!
Seems to me FoodNetwork will publish anything!!
Bland. Took on the taste of the eggs more than anything. I tried out the recipe before a weekend dinner party. Glad I did. I would not serve this to anyone.
Very disappointing. Sounded good, looked good, smelled good. But very boring! Definitely needed more flavor, spices. Texture was a little too spongy for my taste. If I bother to try it again, will definitely make some adjustments. Same as below, thankful I didn’t have guests over, would’ve been embarressed.
I saw this recipe while on a break so I decided to veganized it. I used firm tofu instead of ricotta. I used egg replacer instead of eggs. I first add egg replacer mixed with water and then added extra egg replacer dry to soak up some moisture my oranges were not organic so I added orange juice. After reading other reviews I decided to add to the ingredients Iused fresh rosemary, fresh oregano, fresh sage, diced onion, some raspberry, salt, black pepper, and sprinkled cayenne pepper on top. My oven was already heated to 400 because I made the chickpea recipe so I cooked it first on 400 then lowered to 350-375. I think I left it in about 35-40 minutes nice brown top. It came out good but next time I will add more seasoning.
Very disappointing!! I followed the recipe to the letter. No problem with texture, not soggy at all, just kind of flat and didn’t brown as well as hers. My problem was I zested one entire orange per the recipe and it was overpowering. If I make it again I’ll leave out the orange and add some fresh Italian spices. Honestly though, I doubt I will waste the time or money. Just glad I made this before serving to guests! I would have been totally embarssed.
The taste was very bland…you need to add your own special touch of herbs you enjoy. Would not make this again.
But what do you expect with 5 items or less in a recipe.
But what do you expect with 5 items or less in a recipe.
So not good. I used fat-free all natural ricotta. I drained it and about 1 Tbsp. water drained out. Maybe that was my mistake. Other than that, I followed the recipe. I am not a picky eater at all but would be embarrassed to serve this to guests.
I followed the recipe to a “t” but instead of serving it with olives (I love olives, I tend to pop them in my mouth by themselves, I served it with grapes, rasperries, plums, blueberries, and strawberries. It was perfect, the hot cheese melted into the bread and warmed the fruit so their juices and sugars came out. Lovely.
Still eating the spice chick peas @ 2:00 am…. !
This recipe was quite good and is simiar to my mom’s baked ricotta recipe that I’ve made before. Some tips that might help if you’ve had problems with the recipe: really, really drain the ricotta good. I keep it in a strainer in the fridge for at least 1 hour. Add the salt, pepper and orange zest first a bit at a time tasting it as you add it to take it to the taste level that you like. Optionally, though straying from the simplicity of the recipe, try adding a pinch of sugar to taste. Then lastly add the eggs.