Savory Appetizer Pie
|Breadcrumbs||4 Cup (64 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs) (150 milliliter)|
|Butter||1⁄2 Cup (8 tbs), melted (125 milliliter)|
|Ricotta cheese/Cream cheese 500 milliliter||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Minced parsley||2 Tablespoon (25 milliliter)|
|Salt||1⁄2 Teaspoon (2 milliliter)|
|Dried basil||1⁄2 Teaspoon (2 milliliter)|
|Broccoli florets||2 Cup (32 tbs) (500 milliliter)|
|Cauliflower florets||1 Cup (16 tbs) (250 milliliter)|
|Smoked salmon||1⁄4 Pound (125 Gram)|
|English cucumber||1⁄3 , peeled and quartered|
|Mushrooms||4 , sliced|
|Black olives||4 , quartered|
|Cherry tomatoes||7 , quartered|
|Black lumpfish caviar||2 Tablespoon (25 milliliter)|
|Capers||1 Teaspoon (5 milliliter)|
Crust: On baking sheet, toast crumbs in 350Â°F (180Â°C) oven for 10 to 15 minutes or until golden, stirring once.
Transfer to bowl; stir in cheese and butter.
Pat firmly into 11 X 8inch (28 X 20 cm) tart pan with removable bottom.
Bake in 350Â°F (180Â°C) oven until golden, about 10 minutes.
Filling: In bowl, beat together ricotta, Parmesan, egg, parsley, salt, basil and pepper until smooth; spoon into crust, smoothing top.
Bake for 20 to 25 minutes or until set and tip of pointed knife inserted into centre comes out clean.
Let cool on rack. (Recipe can be prepared to this point, covered and chilled for up to 24 hours.)
Topping: Up to 2 hours before serving, blanch broccoli and cauliflower in boiling water for 1 minute.
Refresh under cold water; drain and pat dry.
Cut salmon into bite size strips.
In diagonal rows, attractively arrange broccoli, cauliflower, salmon, cucumber, mushrooms, olives, tomatoes and caviar over filling.
Garnish with capers.
Cover and refrigerate until serving.
Makes about 20 appetizers.