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Photo of Mediterranean-baked ricotta by WW

Mediterranean-baked ricotta


Meal Items

reduced-fat ricotta cheese

cup(s), (85g)


1 medium

black olives, drained

6 individual, (kalamata), pitted, sliced

fresh basil

1 tbs

semi-dried tomatoes

1 tbs

grated parmesan cheese

1 tbs

oil spray

1 x 3 second spray(s)

fresh chives

1 tbs


1 cup(s)


15 g


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.