Ricotta al forno with Basil, Mint, & Olives

Original recipe from The River Cafe London.

Ingredients Unsalted butter

Grated Parmesan

2 Handfuls of Fresh Basil

1 Handful of Fresh Mint leaves

1 Handful of Fresh Parsley

500g Ricotta

1/2 Cup Heavy Cream

3 Eggs

1/2 Cup Grated Parmesan

Kalamata Olives, pitted and chopped

Method Preheat the oven to 375 Using a little butter and some grated Parmesan, coat the bottom and sides of a springform/cheese cake pan. Shake out any excess cheese. Put the herbs into the bowl of a food processor and put half of the ricotta and half the cream on the top. Blend. Add the remainder of the ricotta and cream and turn on the machine again. While blending, add the eggs, one by one. Season with sea salt and black pepper. Finally, fold in the Parmesan. Spoon the mixture into the tin and spread the olives over the top. Bake for 40-50 minutes. The torte should rise and have a brown crust, but still be soft in the centre. Let cool slightly & serve.