Whipped Ricotta with Mixed Olives

A quick and easy anitpasti dish that's sure to please. Salty, zesty olives and capers, crunchy almonds and light, creamy whipped ricotta. Pile it onto crusty bread and you've got a winner!

Ingredients

1 ½ cups of That’s Amore Traditional Ricotta

1/2 cup extra virgin olive oil (divide for ricotta & olives)

½ cup kalamata olives

½ cup Sicilian olives

2 tsp baby capers

2 tsp of fresh thyme leaves

Zest of a lemon (divide for ricotta and olives)

1 tbsp crushed almond flakes for serving

1/4 teaspoon salt

Crusty bread or crostini, for serving

Instructions

Step 1

Place ricotta in a medium bowl and add half of the lemon zest, extra virgin olive oil and season with salt. Stir to combine well and set aside.

Step 2

To a small saucepan over low heat, add the olives, capers, the other half of lemon zest, thyme, olive oil and stir to combine. Taste and adjust seasoning if needed. Heat for 4-5 minutes or just enough for the oil to be warmed through, allowing for the flavours to infuse. Turn off the heat and set aside.

Step 3

To assemble: Spread the whipped ricotta on a serving plate or bowl. Spoon the warm olives into the centre of the ricotta and drizzle the warm olive oil all over. Add the crushed almond flakes and more fresh thyme leaves.

Step 4

Serve immediately with crusty bread or crostini.

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