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Foods Olive And Ricotta Torte

Ingredients
  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)
  Eggs 4
  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)
Directions

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

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Cheese

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