John Myers
Mini Olive Ricotta Casserole
The perfect mini olive ricotta casserole recipe with a picture and simple step-by-step instructions.
- 100 g Fried bacon strips
- 100 g Olives
- 150 g Creme fraiche Cheese
- 150 g Ricotta
- 50 g Grated Parmesan
- 5 Eggs
- Oregano
- Black pepper
- Salt
- Preheat the oven to 200 degrees.
- 6 Generously butter small cake molds approx. 10 cm in diameter and put in a cool place.
- Cut the strips of bacon into fine strips. In a coated frying pan, slowly fry in its own fat until it is lightly crispy and then drain on the kitchen paper.
- Cut the olives into fine wheels.
- Mix the ricotta and crème fraîche in a bowl. In a separate bowl, whisk the eggs well and then add to the ricotta mixture. Add the Parmesan, olives, bacon and oregano, then season the cream with salt and pepper. Pour the mixture into the cooled molds.
- Bake the mini casseroles on the second lowest oven groove for about 15 minutes. Serve lukewarm or chilled.
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