Baked Fresh Ricotta with Olives

• 1 1/2 cups fresh whole milk ricotta
• 2 eggs
• Kosher salt and freshly cracked black pepper
• 1 orange, zested
• 1 cup pitted mixed olives in oil
• 1 large baguette, sliced

1. Preheat the oven to 375 degrees F.
2. Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid.
3. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest.
4. Stir until well combined.
5. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet.
6. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes.
7. Remove from the oven and let stand 5 minutes before serving.
8. Serve warm with olives and baguette or your favorite bread and enjoy!

milk ricotta, eggs, kosher salt, orange, mixed olives, baguette

Taken from www.foodnetwork.com/recipes/claire-robinson/baked-fresh-ricotta-with-olives-recipe.html (may not work)