Absolutely! 🍅 Let’s dive into the savory world of “Ricotta and Olive Torte With Tomato Vinaigrette,” a delightful recipe perfect for a sunny summer meal or a brunch gathering with friends! This recipe is a gem I found tucked away in the folds of a Sunday coupon insert, promising a burst of flavors that will leave you craving more. 🌞
Ricotta and Olive Torte With Tomato Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
Description:
This torte, with its creamy ricotta, tangy olives, and savory Parmesan, bakes into a golden perfection that’s a true delight. 🧀 Topped with a zesty tomato vinaigrette, it’s a flavorful ode to summer that’s easy enough for beginners and impressive enough for any gathering.
Ingredients:
- 1/4 cup extra virgin olive oil, plus extra for pan
- 3 cups ricotta cheese
- 2 cups Parmesan cheese
- 1/2 cup Spanish olives, pitted and chopped
- 4 eggs
- 1 can (14.5 ounces) diced tomatoes with basil, oregano, and garlic
- 1 tablespoon capers
- Bread crumbs, for coating pan
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). |
| 2 | Coat an 8-inch round cake pan with 1 tablespoon of olive oil. |
| 3 | Sprinkle the pan with bread crumbs, ensuring an even coating along the bottom and sides. |
| 4 | In a large mixing bowl, thoroughly combine ricotta cheese, Parmesan cheese, and eggs until smooth and creamy. |
| 5 | Gently fold in the chopped Spanish olives, distributing them evenly throughout the mixture. |
| 6 | Pour the mixture into the prepared cake pan, spreading it out evenly. |
| 7 | Bake in the preheated oven for 1 hour and 15 minutes, or until the torte is set and the top is golden brown. |
| 8 | Once baked, remove from the oven and allow it to cool to room temperature in the pan. |
| 9 | While the torte is cooling, prepare the tomato vinaigrette. |
| 10 | In a small bowl, combine the diced tomatoes (with their juices), remaining olive oil, and capers. Mix well. |
| 11 | Carefully run a knife around the edges of the torte in the pan, loosening it. |
| 12 | Place a serving plate upside down on top of the pan, then carefully invert the pan to release the torte onto the plate. |
| 13 | Cut the torte into wedges and serve at room temperature. |
| 14 | Spoon the tomato vinaigrette over each wedge just before serving. |
| 15 | Optionally, serve the torte over a bed of fresh greens for a lovely presentation. |
Tips:
- For added flavor, consider using a mix of black and green Spanish olives.
- If you prefer a smoother texture, blend the tomato vinaigrette until it reaches your desired consistency.
- This torte can be made ahead of time and refrigerated. Simply allow it to come to room temperature before serving.
Nutritional Information (Per Serving):
- Calories: 356.2
- Total Fat: 28.1g
- Saturated Fat: 12.4g
- Cholesterol: 155mg
- Sodium: 551.7mg
- Total Carbohydrates: 7.4g
- Dietary Fiber: 0.7g
- Sugars: 1.6g
- Protein: 18.6g
Keywords:
Cheese, Weeknight, Brunch, Oven, Beginner Cook, Less than 4 Hours, Easy
Now you’re all set to create a masterpiece of flavor with this Ricotta and Olive Torte! 🎉 Whether it’s a leisurely brunch with friends or a delightful weeknight treat, this recipe promises to bring smiles and satisfied appetites to the table. Enjoy! 🍽️
