Baked Ricotta Cheese with Tuscan Herbs

A warm and creamy cheese wheel with a perfect blend of salty herbaceousness for festive summer occasions.

Garlic Olive Oil
Tuscan Herb Seasoning
Raspberry Balsamic Vinegar
Kalamata Olives

Ingredients

2 Tbsp butter, softened
2 Tbsp plain breadcrumbs
3 Tbsp Garlic Olive Oil
1 Tbsp Tuscan Herb Seasoning
2 eggs, beaten
2 cups ricotta cheese
¼ cup parmesan cheese, grated
4 oz. Italian dry salami, diced
¼ cup Raspberry Balsamic Vinegar
10-12 Kalamata Olives, rinsed, pitted, and quartered

Preparation

1. Preheat oven to 375°; generously butter a 2-quart souffle dish and coat with breadcrumbs
2. In a small bowl, mix the Tuscan Herb Seasoning with the Garlic Olive Oil and set aside
3. Heat a heavy skillet (such as cast iron) until quite hot and add the diced salami. Fry until crispy and lightly golden; deglaze with Raspberry Balsamic Vinegar; transfer to a bowl and add olives. Allow to soak at least 15 minutes
4. Whisk together the eggs, ricotta, and parmesan; spoon the cooled, marinated salami and olives into the cheese mixture (discard the remaining liquid); mix well and pour into the prepared souffle dish
5. Bake 25-30 minutes until golden and nearly set
6. Allow to cool about 10 minutes and turn out on to serving plate; pour the herbs and Garlic Olive Oil mix over the whole wheel and serve warm