Foods Olive And Ricotta Torte Recipe

Foods Olive And Ricotta Torte picture


Main Ingredient


 Extra-virgin olive oil4 Tablespoon, divided
 Plain bread crumbs3 Tablespoon
 Ricotta cheese30 Ounce (2 Cartons)
 Grated parmesan1⁄2 Cup (8 tbs)
 Spanish olives5 Ounce (Star Brand)
 Canned diced tomatoes with herbs14 1⁄2 Ounce (1 Can)
 Balsamic vinegar3 Tablespoon
 Canned capers1 Tablespoon, drained (Star Brand)

Nutrition Facts

Serving size: Complete recipe

Calories 3068 Calories from Fat 2037

% Daily Value*

Total Fat 231 g355.6%

Saturated Fat 92.1 g460.7%

Trans Fat 0 g

Cholesterol 1334.6 mg

Sodium 6467.2 mg269.5%

Total Carbohydrates 95 g31.7%

Dietary Fiber 4.8 g19.4%

Sugars 29.6 g

Protein 152 g304.4%

Vitamin A 101.1% Vitamin C 1.1%

Calcium 264.5% Iron 54%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°F.
2. Coat an 8-inch round cake pan with 1 tablespoon olive oil. Coat with bread crumbs.
3. In a bowl, mix cheese, eggs and olives. Spread evenly in the prepared pan. Bake for 1 1/4 hours. Cool to room temperature.
4. For the sauce, combine tomatoes, 3 tablespoons olive oil, vinegar and capers.
5. Invert the baked torte onto a plate. Cut into wedges and top with sauce