Herb and Olive Ricotta Loaf

It is moist, thanks to the milk, ricotta and olive oil, tasty from the cheese, herbs and olives, crunchy from the pine nuts on top.

4 Tbsp (60 ml) milk
4 Tbsp (60 ml) ricotta
4 Tbsp extra virgin olive oil
2 free range organic eggs
60 g black olives, chopped (I used Gaeta olives)
4 Tbsp Asiago, chopped
150 g all purpose flour
1/2 tsp Himalyan salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp rosemary
1 Tbsp pine nuts (for topping)

View the full recipe at Sugar Love Spices →