Ricotta with Crushed Olives, Almonds, and Lemon - Recipe By Me
Creamy ricotta swirled with lemon, topped with crushed olives, roasted almonds, extra virgin olive oil, and fresh herbs.
Ingredients
- 250 grams whole-milk ricotta
- 80 grams mixed olives, coarsely chopped
- 35 grams roasted almonds, coarsely chopped
- Zest of 1 lemon
- 15–30 millilitres freshly squeezed lemon juice
- 30 millilitres extra virgin olive oil, divided
- 0.25 teaspoon crushed red pepper flakes
- 15 millilitres chopped fresh parsley or basil
- Salt, to taste
- Freshly ground black pepper, to taste
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