Sunday, February 20, 2011

Olive & Chive Ricotta Bake





This weekend has been pretty nice to me. Let’s see what we were up to at the Spectrum.


1. I got to buy new make-up, Bare Minerals – my favorite! I also got have some new lipstick and liner applied by one of the nicest people there…only thing is why on earth do they always over line my lips by about 3 inches? I looked like Real Housewife of Ghetto-ville.


2. I took Indigo to a Kid’s Museum. I took Indigo to a Kid’s Museum and so did 2,345.9 other parents! Yippee, can you say petri dish? Yeah, I’m coughing just thinking about the amount of children, parents, and expensive camera’s all in one small room.









3. Taco Bell, this is also my confession. I probably don’t have to explain why anything that involves taco bell ends up being a confession for me. Taco Bell is like this thing that won't let go of me..claws and all.


4. Indigo was booted out of the little kids room at church for a runny nose. Don’t people know that kids have runny noses for like 4 months straight during this time of the year?


5. I love a good Sunday, don’t you? It is actually a cool 59 degrees in San Diego right now…brrrr









INGREDIENTS

1 (15oz) Container of Ricotta
1 egg, beaten
¼ cup Parmesan cheese
¼ cup Monterrey jack cheese
¼ cup chives, chopped
1 can of black olives, drained & lightly chopped
Zest of half a lemon
1 loaf of French bread, cut into rounds
Olive Oil








DIRECTIONS


Pre-Heat your Oven to 375. Lightly oil a small baking dish.



In a large bowl combine everything and I mean everything! Press this mixture into your prepared baking dish. Bake at 375 for about 20 minutes, during the last few minutes you will want to broil the top to slightly brown it.



Cut your French bread into rounds and cover it with Olive oil, place under your broiler to lightly toast.



Now comes the good part, you take that bread and you smother it like it’s your job. Actually it is your job, and quite frankly the only one I want to be responsible for on a nice Sunday like today.




38 comments:

Sue said...

This ricotta bakes looks delicious! I just got home from a long drive( with a hike along the way)and I'm hungry!

Martha (MM) said...

Well didn't I just happen to pop in at the perfect time - I'm having an Italian Fest over at Seaside Simplicity. Hope you;ll bring this and any other great Italian goodies you might have in the archives! Whoo-hoo, the party is on! :-)

Just Cake Girl said...

I love this mold! And, dear, you have an award waiting for you at my blog :)

Sue said...

I am totally going to make this!! I have ricotta in the fridge, was wondering what to do with it this time. I love this idea! Sue (Know Whey)

Tracy said...

This looks just amazing! And I love that heart-shaped dish too!

dinnersanddreams.net said...

I adore ricotta and olives so this is totally for me!! Love the heart shaped pan as well!!

Nisrine

scrambledhenfruit said...

I can just imagine how good this is, spread on that baguette. Yum!

Rosy said...

This is amazing. I love your photos. I have got to try this.

Marina said...

oooh, that looks awesome.

Eliana said...

Oh my word. This looks so darn delicious.

Chocolate Freckles said...

That is gorgeous!!! I love your dish!! it is sooo cute... Loves how it looks!!!

Rosa's Yummy Yums said...

That looks delicious! Perfect on toasted bread.

Cheers,

Rosa

Kris Ngoei said...

Same here, can't resist Taco Bell when it comes to buritto, the best in town :-)

This ricotta bake looks so pretty and yummy in a heartshape form...

PALATABLE said...

Looks fabulous! Love that heart shaped mold too...

http://treatntrick.blogspot.com

Michael Toa said...

sounds like a fun weekend. :)
The ricotta bake looks gorgeous. Perfect on toasted crusty bread. yum.

Laurie @simplyscratch said...

Olives = Love!! YUM!

SprinkleBakes said...

Oh wow, looks delish!

Erika @ ~TiptoeButterfly~ said...

another recipie i'm PRINTING now!!!!!

Susi said...

This looks good and I don't even like olives :o)

Jenn said...

Wait...I thought all kids have runny noses all the time?? What's up with that? :)
The dish looks incredible Jenn!!

Tamara said...

I love your writing, your photos...This is a great recipe!

Flourchild said...

59 degrees would be a flat out heat wave here!!!
I love this dish..yum!

Nicole said...

a few things.. 1. i must try bare minerals, never have.. 2. all my kids have runny noses and I can't believe you got kicked out of the"cry" room as we call it. and lastly, your recipe looks yum!

Fun and Fearless in Beantown said...

This looks fabulous! Also I'm loving the subtle changes to the blog!

Georgia (The Comfort of Cooking) said...

All good things, except for Indigo being booted from the kids' room at church! That's just silly. I, too, can't resist Bare Minerals or the occasional Taco Bell, and I know if I had this delicious ricotta spread in front of me, I couldn't resist it either. Jen, my goodness... It's SO. FREAKING. YUMMY!

Rosemary said...

Olives and chives and ricoota, oh my! What a wonderful combination. Gotta have it.

mr. pineapple man said...

this would have been perfect with our dinner last night! yum~

aipi said...

I was wondering what to do with all the ricotta sitting idle in my refrigerator..here is the answer:)
Fantastic recipe n the your pan/ dish is very cute :)


US Masala

Tia said...

mmm - omit the olives and i'd be all over this one :) sounds like a GOOD sunday! :)

Kim said...

This looks cheesilicious spread on some of the french bread!

Velva said...

Love Sundays. I think your quote that Sundays remove the "rust of the week" is true. That is the one day, that I do my best to put a family meal on my table. During the week I am slinging cans and boxes (sigh).
This baked cheese spread looks really good. I could easily pour myself a glass of wine, bake a sourdough loaf and spend the late afternoon on my porch, noshing and enjoying my glass of wine.

Very cool post.
Velva

Healthy Mamma said...

Ohhh, she's so cute! Seriously, it must have been someone who doesn't have kids who booted her. My kids have a cough 9 out of 12 months it seems.
Taco Bell is one of my few 'splurges' (that's prob not the right word) not so bad relativley speaking.
This ricotta cake sounds so light and yummy!
beautiful pics too btw!

Shandy said...

I LOVE Bare Minerals make-up and use the same. What a weekend plus the ricotta bake looks simply decadent! Absolute YUM!

Marina said...

Nice weekend you had!! I am first time on your blog and I can't describe you how much I love it.. I will definitely come back every day! :)

Val said...

I love that you made this heart shape. I'm a Bare Minerals Addict, did you ever see my one post? I thought someone was going to commit me. LOL. I hope you have a wonderful Tuesday!!!

theUngourmet said...

Beautiful photos! For some reason I now have that song, "That's what I love about Sundays..." stuck in my head.

They sure have gotten picky with the runny noses in Sunday School haven't they?! Oh ha, picky...runny nose... ;D

Your ricotta bake looks scrumptious. I could eat some for my breakfast right now!

Love your new font!!

The Cooking Photographer said...

Lol Jennifer you crack me up! Congrats on the 13th post, because like you said, it's the 213th post. And I can't believe they kick a little kid out of Sunday school for a runny nose. Weird.

Amazing how fast these posts go by. Soon we'll all be at 1000.

L

Martha (MM) said...

So glad you stopped by to link this up at my Italian Fest! This weekend I'm hosting a Mardi Gras party - come on over! :-)