Italian Cheese and Herb Bake


Great as a side dish, or served with crusty bread.


  • 200g of ricotta
  • 100g of grated pecorino
  • 250 g assorted small tomatos
  • 1 small red chilli
  • 1 clove garlic crushed
  • 100g pitted kalamata olives
  • ½ red onion thinly sliced
  • Thyme,  oregano, sage to garnish


Crumble your ricotta, pecorino and garlic, spread into a small flat baking dish, ensure to cover entire bottom of the dish with your cheeses.

Remove seeds from chilli and chop finely them,  scatter over the cheese.

Halve the tomatoes and evenly scatter over the cheese.

Top with olives, onion and herbs.

Once assembled, bake in a moderate oven for approximately 10 minutes until the cheese is melted.

Serve with crusty bread, and greens of your choice.