Mediterranean-baked ricotta

Combine ⅓ cup reduced-fat ricotta cheese,1 egg (lightly whisked), 6 pitted kalamata olives (sliced), 1 tbs chopped basil, 1 tbs chopped sundried tomatoes (not in oil) and 1 tbs grated parmesan cheese in a bowl. Transfer mixture to a ½-cup capacity baking dish lightly sprayed with oil. Place in a deep baking dish and pour in enough boiling water to come halfway up the side. Bake in oven preheated to 160°C or 140°C fan-forced for 20 mins or until cooked. Sprinkle with fresh chives and serve with rocket leaves and 1 x 15g slice French stick bread.