Ricotta and Olive Torte With Tomato Vinaigrette

1. 1

   Coat 8-inch round cake pan with 1 tablespoon olive oil.

2. 2

   Coat with bread crumbs.

3. 3

   In a bowl, throughly mix cheeses and eggs.

4. 4

   Fold in olives.

5. 5

   Spread evenly in prepared pan and bake at 350, 1 hour, 15 minutes.

6. 6

   Cool to room temperature.

7. 7

   Meanwhile, combine tomatoes, remaining olive oil, vinegar, and capers.

8. 8

   Turn baked torte out onto plate.

9. 9

   Cut into wedges, top with sauce and serve at room temperature over greens if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.