Name: Ricotta with Crushed Olives, Almonds and Lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Australian
Ingredients: ¼ cup slivered almonds; ½ cup Sicilian olives, crushed and pips removed; 1 tbsp capers; ¼ cup parsley, fresh, leaves and stems chopped; ½ cup extra virgin olive oil; 1 lemon, zested and juiced; 370 g smooth ricotta

Ricotta with Crushed Olives, Almonds and Lemon

Serves 6

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Method

Ricotta with Crushed Olives, Almonds and Lemon

1
Place the slivered almonds in a large heavy based 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.
2
Turn the heat to low then add in the olives to the pan, along with capers and parsley, followed by the olive oil.
3
Stir in the lemon zest and juice and allow all the flavours to infuse for 10 minutes over the low heat.
4
Meanwhile, spread the ricotta on a large serving bowl or plate.
5
To Serve; Top the ricotta with the olive oil mixture and top with almonds. Side with thick slices of charred bread. (optional)

...And that's it, enjoy!

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Ingredients

What you will need
- ¼ cup slivered almonds
- ½ cup Sicilian olives, crushed and pips removed
- 1 tbsp capers
- ¼ cup parsley, fresh, leaves and stems chopped
- ½ cup extra virgin olive oil
- 1 lemon, zested and juiced
- 370 g smooth ricotta