Baked ricotta and olive loaf

Serves: 6

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Total Time: 65

Prep Time: 15

Cook Time: 50

• ½ x 200g jar black pitted olives
• 500 gram(s) tub ricotta
• few thyme stalks, leaves only, chopped
• 75g/3oz fresh Parmesan, grated
• 2  eggs, lightly beaten
• wild rocket, lemon wedges and extra virgin olive oil, to serve

Method

1. You will need: a 1lb loaf tin, lightly oiled and lined or a non-stick one
2. Preheat oven to gas mark 2/150°C (140°C in a fan oven). In a food processor, add olives and whizz till finely chopped. Set aside while you make the rest of the recipe.
3. In a large bowl, mix together ricotta, thyme and Parmesan, then season well with sea salt and freshly ground black pepper. Taste, before seasoning further. You can add a little more thyme or cheese, if you think it needs it (bearing in mind the flavours will develop further).
4. Next, beat in egg, till it's well combined. Spoon half of mixture into loaf tin and spread evenly, then cover with olives. Next, add remaining mixture and spread it evenly to fill tin. Put mixture in oven and bake till set - this will take about 40-50 mins. Remove from oven and leave to cool, then chill in tin. Turn out when ready to serve. Serve, sliced, with wild rocket, lemon wedges and a drizzle of olive oil.

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