- Step 1
Preheat oven to 180C. Spray an 8 x 17.5cm (base measurement) loaf pan with olive oil. Combine ricotta, egg, milk and basil in a bowl. Season. Stir in olives. Transfer to pan. Smooth surface. Bake for 40 minutes or until golden and just firm. Cool in the pan for 5 minutes. Turn onto wire rack to cool completely.
- Step 2
Meanwhile, to make the dressing, combine tomato, chilli, oil, lemon juice and sugar in a bowl. Season.
- Step 3
Transfer the ricotta to a platter. Top with the avocado and tomato dressing. Serve with bread.
Serves 6 as a starter.
Try this: Make avocado pesto by processing avocado, fresh basil, lemon juice and olive oil. Use as a pasta sauce or sandwich spread.