Ricotta With Crushed Olives, Almonds & Lemon
Enjoy these ripples of creamy ricotta, drowning in lemon infused olive oil with beautiful olives and crunchy almonds. It’s all my favourite elements of a cheese platter in one bowl.
I serve this with crackers, sourdough and crudite to snack on while we’re having drinks, and everyone always devours it.
It’s a super easy way to make a simple store-bought ingredient shine.
Ricotta With Crushed Olives, Almonds & Lemon
A delicious olive and lemon topping to transform a good ricotta into the centre of the appetiser table.
Serves:
6
Prep time:
10 minutes
Cook time:
10 minutes
INGREDIENTS
- ¼ cup slivered almonds
- ½ cup Sicilian olives, crushed and pips removed
- 1 tbsp capers
- ¼ cup parsley, fresh, leaves and stems chopped
- ⅓ cup extra virgin olive oil
- ½ lemon, zested and juiced
- 370g smooth ricotta
METHOD
- Place the slivered almonds in a pan over a medium heat. Toast for 4-5 minutes until slightly golden. Toss them occasionally with a wooden spoon to ensure they don’t burn. Set aside in a bowl.
- Turn the heat to low then add in the olives, capers and parsley, followed by the olive oil.
- Stir in the lemon zest and juice and allow all the flavours to infuse for 10 minutes over the low heat.
- Meanwhile, spread the ricotta on a plate.
- Pour over the olive oil mixture and top with almonds.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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