Ricotta and Olive Torte With Tomato Vinaigrette

• 14 cup extra virgin olive oil
• 3 tablespoons plain breadcrumbs
• 2 (15 ounce) cartons ricotta cheese
• 12 cup shredded parmesan cheese
• 4 eggs
• 1 (5 ounce) jar Spanish olives, drained and sliced
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 3 tablespoons balsamic vinegar
• 1 tablespoon capers

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.

extra virgin olive oil, breadcrumbs, ricotta cheese, parmesan cheese, eggs, spanish olives, tomatoes, balsamic vinegar, capers

Taken from www.food.com/recipe/ricotta-and-olive-torte-with-tomato-vinaigrette-70917 (may not work)