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Ricotta and Olive Torte With Tomato Vinaigrette

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“I clipped this recipe from the Sunday coupon inserts years ago. It is a delicious dish for a summer meal and the tomato vinegrette is really good.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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