Monday, March 5, 2012

Ricotta and Olive Torte with Tomato Vinaigrette

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Ricotta and Olive Torte with Tomato Vinaigrette

Officially, Spring does not start for a couple more weeks but we here at STAR are ready for it now. This recipe is has the fresh flavors of Spring and is perfect for brunch

1/4 cup STAR Extra Virgin Olive Oil
3 Tbs. plain bread crumbs
2 (15oz.) cartons ricotta cheese
1/2 cup shredded Parmesan cheese
4 eggs
1 (5oz) jar STAR Spanish Olives, drained and sliced.
1 (14.5 oz.) can diced tomatoes with Italian herbs
3 Tbs. STAR Balsamic Vinegar
1 Tbs. drained STAR capers

Coat 8-inch round cake pan with 1 Tbs. olive oil.  Coat with bread crumbs.  In a bowl, thoroughly mix cheeses and eggs.  Fold in olives.  Spread evenly in prepared pan and bake at 350 degrees, 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.

Serves: 6-8


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