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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a very eye appealing dish. Great for a Pot Luck . Beautiful flavor and serves quite a group. It is do ahead Ingredients:
4 cups fresh white breadcrumbs or 4 cups fresh whole wheat breadcrumbs |
2/3 cup parmesan cheese, grated |
1/2 cup butter, melted |
2 cups ricotta cheese |
1/2 cup parmesan cheese, best fresh grated |
1 egg |
2 tablespoons fresh parsley, chopped |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
pepper |
2 cups broccoli, small flowerettes |
1 cup cauliflower, small flowerettes |
1/4 lb lox, cut into bite size strips (optional) |
3/4 cup english cucumber, peeled and sliced |
4 black olives, quartered |
7 cherry tomatoes, quartered |
2 tablespoons black caviar (optional) |
1 teaspoon capers (optional) |
Directions:
1. Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden.
2. Transfer to a bowl, stir in 2/3 cup Parmesan and the butter.
3. Press firmly into an 11 x 8 pan with a removeable bottom.
4. Bake in 350F degrees oven for about 10 minutes.
5. -Filling-۾ .
6. In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
7. Beat until smooth.
8. Spoon filling into the crust, smoothing the top.
9. Bake in 350f oven for 20-25 minutes or until set.
10. Cool on a rack.
11. -Topping-.
12. Blanch broccoli and cauliflower for 1 minute.
13. Drain and rinse with cold water to stop the cooking, pat dry.
14. In diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (If using), row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc.
15. Make these rows compliment each other color wise.
16. Cut the pie into squares and serve with a fork.
17. You can cover this appetizer and refrigerate until you want to serve it.
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