Ricotta and Olive Torte with Tomato Vinaigrette
6-8
1 hr 35 mins
Ingredients
-
1/4 cup STAR® Extra Virgin Olive Oil
-
3 Tbsp. plain bread crumbs
-
2 (15 oz.) cartons ricotta cheese
-
1/2 cup shredded Parmesan cheese
-
4 eggs
-
1 (5 oz.) jar STAR® Spanish Olives, drained and sliced.
-
1 (14.5 oz.) can diced tomatoes with Italian herbs
-
3 Tbsp. STAR® Balsamic Vinegar
-
1 Tbsp. drained STAR® capers
Instructions
-
1.
Coat 8-inch round cake pan with 1 Tbsp. olive oil. Coat with bread crumbs. In a bowl, thoroughly mix cheeses and eggs. Once done add in olives. Spread it evenly inside the prepared pan and bake it at 350 degrees for an 1 hour and 15 minutes. Cool to room temperature.
-
2.
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.
