• olive oil cooking spray
  • 1kg fresh ricotta cheese
  • 3 eggs, lightly beaten
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup olive oil
  • 30cm baguette bread, sliced into thin rounds
  • 3/4 cup (120g) kalamata olives
  • 3/4 cup (110g) semi-dried tomatoes
  • 280g jar artichoke hearts, drained
  • 310g jar grilled eggplant, drained
  • Preheat oven to 200°C. Spray a 6cm-deep, 20cm round springform cake pan with oil. Place ricotta and eggs in a bowl. Stir to combine. Using a spatula, press ricotta mixture firmly into prepared pan. Place pan on a baking tray. Sprinkle with thyme. Drizzle with 2 tablespoons oil. Season with pepper. Bake for 30 to 40 minutes or until firm and golden. Set aside to cool.
  • Place bread on 2 baking trays. Drizzle with remaining oil. Season with salt. Bake for 6 to 8 minutes or until crisp and golden. Set aside to cool.
  • Remove baked ricotta from pan. Place in an airtight container. Place bread, olives, tomatoes, artichokes and eggplant in separate airtight containers. Serve ricotta with antipasto and bread.
  • Protein Dietary Fibre 18.70g 2.30g Fat Total Energy 28.40g 1704kJ Fat Saturated Sodium 11.20g 634mg Carbohydrate Total Cholesterol 18.50g 131.00mg Carbohydrate Sugars –