Olive And Tomato Baked Ricotta - cooking recipe

Ingredients

2 oz finely grated Parmesan cheese
28 oz ricotta cheese
2 None large eggs
1 clove garlic, minced
1 tsp lemon zest
3.5 oz sundried tomatoes in oil, drained, finely chopped
3.5 oz pitted black olives, finely chopped
2 tbsp fresh basil leaves, finely chopped

Preparation

Preheat oven to 350\u00b0F. Grease a 6-cup Jumbo muffin pan and line with paper liners. Distribute 1/2 Parmesan between recesses and shake pan to coat bases and sides with cheese.
Combine ricotta, eggs, garlic, lemon zest, tomatoes, olives, basil and remaining Parmesan in a medium bowl. Divide between recesses, smooth surfaces with a spatula and press down firmly to remove any air bubbles. Bake for 20 mins, or until firm. Let cool in pan for 15 mins then turn out onto a wire rack to cool completely.