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.