Ricotta And Olive Torte With Tomato Vinaigrette

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/4 cup extra virgin olive oil
• 3 tablespoons plain breadcrumbs
• 2 (15 ounce) cartons ricotta cheese
• 1/2 cup shredded parmesan cheese
• 4 eggs
• 1 (5 ounce) jar spanish olives, drained and sliced
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 3 tablespoons balsamic vinegar
• 1 tablespoon capers

Recipe

• 1 coat 8-inch round cake pan with 1 tablespoon olive oil.
• 2 coat with bread crumbs.
• 3 in a bowl, throughly mix cheeses and eggs.
• 4 fold in olives.
• 5 spread evenly in prepared pan and bake at 350, 1 hour, 15 minutes.
• 6 cool to room temperature.
• 7 meanwhile, combine tomatoes, remaining olive oil, vinegar, and capers.
• 8 turn baked torte out onto plate.
• 9 cut into wedges, top with sauce and serve at room temperature over greens if desired.