Olive Ricotta Torte with Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A marvelous combination of flavors and textures. Serving at room temperature enhances the flavors and makes it perfect for brunches, buffets dinners, pot luck suppers, and summer meals. Add a green salad and garlic bread for a real taste treat Ingredients:
2 (15 ounce) cartons ricotta cheese |
4 eggs |
1/2 cup parmesan cheese, shredded |
1 (7 ounce) jar pimento stuffed olives, drained and sliced |
4 tablespoons plain breadcrumbs |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes with basil, , hunts (, hunts) |
3 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 tablespoon capers |
Directions:
1. Preheat oven to 350° F degrees.
2. Combine cheeses, eggs and olives.
3. Coat an 8 round cake pan with oil and sprinkle evenly with bread crumbs.
4. Sread cheese mixtue evenly in pan.
5. Bake 75 minutes.
6. Cool to room temperature.
7. Sauce: Combine tomatoes, oil, vinegar and capers.
8. To serve, invert torte onto plate and cut into wedges, top with sauce.
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