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Photo of Mini baked ricotta with olive tapenade by WW

Mini baked ricotta with olive tapenade

Points® value
Total Time
45 min
20 min
25 min
Who could resist a cheesy ball of goodness at your special occasion? The salty olive tapenade is a great addition to the basil and tomato toppings, but a basil pesto also works a charm.


Reduced-fat ricotta cheese

500 g


1 medium, lightly beaten

Cherry tomatoes

6 individual, thinly sliced

Fresh basil

½ cup(s), (25g) (24 leaves)

Tapenade (olive paste)

1 tbs


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 12-hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Line each muffin hole with a 1.5cm x 10cm strip of baking paper, allowing the paper to hang over the sides.
  2. Combine ricotta and egg in a small bowl. Season with salt and pepper. Divide mixture among prepared muffin holes and smooth the tops. Bake for 25 minutes or until golden. Cool in tins for 5 minutes before using paper to remove baked ricottas. Discard paper and arrange ricottas on a serving platter.
  3. Top each ricotta with a slice of tomato, a basil leaf and a little tapenade. Serve.


TIP: You can use basil pesto(contains nut) instead of tapenade.