Ricotta and Olive Torte With Tomato Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I clipped this recipe from the Sunday coupon inserts years ago. It is a delicious dish for a summer meal and the tomato vinegrette is really good. Ingredients:
1/4 cup extra virgin olive oil |
3 tablespoons plain breadcrumbs |
2 (15 ounce) cartons ricotta cheese |
1/2 cup shredded parmesan cheese |
4 eggs |
1 (5 ounce) jar spanish olives, drained and sliced |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
3 tablespoons balsamic vinegar |
1 tablespoon capers |
Directions:
1. Coat 8-inch round cake pan with 1 tablespoon olive oil.
2. Coat with bread crumbs.
3. In a bowl, throughly mix cheeses and eggs.
4. Fold in olives.
5. Spread evenly in prepared pan and bake at 350, 1 hour, 15 minutes.
6. Cool to room temperature.
7. Meanwhile, combine tomatoes, remaining olive oil, vinegar, and capers.
8. Turn baked torte out onto plate.
9. Cut into wedges, top with sauce and serve at room temperature over greens if desired.
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