Foods Olive And Ricotta Torte
|Extra-virgin olive oil||4 Tablespoon, divided|
|Plain bread crumbs||3 Tablespoon|
|Ricotta cheese||30 Ounce (2 Cartons)|
|Grated parmesan||1⁄2 Cup (8 tbs)|
|Spanish olives||5 Ounce (Star Brand)|
|Canned diced tomatoes with herbs||14 1⁄2 Ounce (1 Can)|
|Balsamic vinegar||3 Tablespoon|
|Canned capers||1 Tablespoon, drained (Star Brand)|
1. Preheat oven to 350°F.
2. Coat an 8-inch round cake pan with 1 tablespoon olive oil. Coat with bread crumbs.
3. In a bowl, mix cheese, eggs and olives. Spread evenly in the prepared pan. Bake for 1 1/4 hours. Cool to room temperature.
4. For the sauce, combine tomatoes, 3 tablespoons olive oil, vinegar and capers.
5. Invert the baked torte onto a plate. Cut into wedges and top with sauce