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Ricotta and Olive Torte With Tomato Vinaigrette Recipe

Ricotta and Olive Torte With Tomato Vinaigrette Recipe

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Ricotta and Olive Torte With Tomato Vinaigrette

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Ingredients:

Serving

1/4 cup extra virgin olive oil
3 tbsp plain breadcrumbs
2 (15 oz) cartons ricotta cheese
1/2 cup shredded parmesan cheese
4 eggs
1 (5 oz) jar spanish olives, drained and sliced
1 (14 1/2 oz) can diced tomatoes with basil oregano and garlic
3 tbsp balsamic vinegar
1 tbsp capers

Directions:

Coat 8-inch round cake pan with 1 tablespoon olive oil.
Coat with bread crumbs.
In a bowl, throughly mix cheeses and eggs.
Fold in olives.
Spread evenly in prepared pan and bake at 350, 1 hour, 15 minutes.
Cool to room temperature.
Meanwhile, combine tomatoes, remaining olive oil, vinegar, and capers.
Turn baked torte out onto plate.
Cut into wedges, top with sauce and serve at room temperature over greens if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.35 Kcal (600 kJ)
Calories from fat	108.97 Kcal
		% Daily Value*
Total Fat	12.11g	19%
Cholesterol	89.05mg	30%
Sodium	212.67mg	9%
Potassium	58.27mg	1%
Total Carbs	2.94g	1%
Sugars	1.17g	5%
Dietary Fiber	0.26g	1%
Protein	5.71g	11%
Vitamin C	0.5mg	1%
Iron	0.6mg	3%
Calcium	93.9mg	9%

Amount Per 100 g
Calories	234.27 Kcal (981 kJ)
Calories from fat	178.08 Kcal
		% Daily Value*
Total Fat	19.79g	19%
Cholesterol	145.53mg	30%
Sodium	347.55mg	9%
Potassium	95.23mg	1%
Total Carbs	4.8g	1%
Sugars	1.91g	5%
Dietary Fiber	0.43g	1%
Protein	9.33g	11%
Vitamin C	0.9mg	1%
Iron	1mg	3%
Calcium	153.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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