Olive And Thyme Baked Ricotta - cooking recipe

Ingredients

1 lb ricotta, strained
2 oz pitted kalamata olives, finely chopped
1 tbsp fresh lemon thyme
1 lb cherry tomatoes
None None salad and crusty bread, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 4-cup muffin pan and line bases with parchment paper.
Combine ricotta, olives and lemon thyme. Season to taste. Transfer to prepared muffin pan, pressing down firmly and smoothing surface. Bake for 25-30 mins, until golden brown and firm to the touch. Let cool in pan for 5 mins then turn out onto serving plates.
Meanwhile, line a baking tray with parchment paper. Arrange tomatoes on tray and lightly coat with olive oil. Season. Roast for 15-20 mins.
Serve baked ricotta with tomatoes, salad and bread.