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March: Heirloom Tomato Salad With Baked Ricotta And Olives
Ingredients
- 400 gm piecericotta, cut into 5cm-thick wedges
- 160 gm(1 cup) Kalamata olives
- 1 tspdried Greek oregano (see note)
- To taste:extra-virgin olive oil 6-8assorted ripe heirloom tomatoes
- To taste:red wine vinegar
- To serve:basil and crusty bread
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