This isn't your garden-variety vegetable spread: What looks like dirt on top of this ricotta mix is actually tangy olives.
Photography: Aaron Dyer
Source: Martha Stewart Living, April 2016
- 2 cups pitted Kalamata olives
- 1 cup ricotta
- 2 tablespoons heavy cream
Preheat oven to 275 degrees. Arrange olives on a baking sheet, then cook until crisp, about 3 hours. Let cool, then finely chop until almost powdery. Whip together ricotta and heavy cream until thick. Place in a ramekin, and coat with 3 tablespoons of your freshly minced "soil." Use the remainder in pasta, salads, and sandwiches.