Baked Fresh Ricotta with Black Olives


  • 1 (15 ounce) container fresh whole milk ricotta (1 1/2 cups)
  • 2 eggs
  • Kosher salt, to taste
  • Zest of 1 orange, divided
  • 1 cup California Black Ripe Olives, strained and cut in wedges
  • 1 baguette, cut into 1/4-inch thick wedges


Preheat oven to 350°F.

Place cheese in medium bowl; add eggs, salt, and half the orange zest and stir until well combined. Transfer to an 8-ounce shallow baking and serving dish and place 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 sprinkle with remaining orange zest. Let stand 5 minutes before serving. Serve warm over baguette slices and top with olives.