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Simple and savory ricotta cheese torte...olive or tomato.

Ricotta cheese is the base of these savory tortes, firmed only by eggs as they bake. Flavored by olives or dried tomatoes, the tortes are good eaten warm or cold.

Season each crustless wedge with a few drops of olive oil, salt, and freshly ground pepper; serve as a snack, appetizer, or light entree. Accompany with pocket bread and sliced meats such as coppa or dry salami.

Olive Ricotta Torte 1-1/4 cups salt-cured olives 2 pounds ricotta cheese 3 large eggs Parsley sprigs Olive oil Salt and freshly ground pepper

Set aside 3 or 4 olives for garnish. Cut olive meat from pits in large pieces; discard pits. In a mixer or food processor with metal blade, smoothly blend together ricotta cheese and eggs. Stir in olive pieces. Spoon cheese mixture into a 9-inch cake pan with removable bottom.

Bake, uncovered, in a 325 [deg.] oven until torte is firm in center when pan is shaken, 35 to 45 minutes. Let cool in pan at least 1 hour to serve warm. Or cool completely and serve, as cover and refrigerate as long as overnight. Remove pan sides and set torte on board; garnish with reserved olives and parsley. Cut into wedges. Drizzle portions with olive oil and season with salt and pepper. Makes 10 to 12 appetizer servings, 6 or 7 main-course servings.

Dried Tomato Ricotta Torte

Follow directions for olive ricotta torte, but instead of olives use 1 cup drained dried tomatoes in oil. Set aside 1 whole tomato piece; snip remaining tomatoes into small pieces and stir into ricotta mixture. Garnish baked torte with reserved tomato, cut in half lengthwise. Serve as directed with oil from the tomatoes or olive oil.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Dec 1, 1985
Words:284
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