Ricotta with Crushed Olives, Almonds, and Lemon (Quick & Easy 10-Min Recipe)
Creamy ricotta swirled with lemon, topped with crushed olives, roasted almonds, extra virgin olive oil, and fresh herbs.
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Cooking tools:
- Mortar and pestle
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Plate
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
- 1/4 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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