Ricotta Appetizer Pie

• 4 cups fresh white breadcrumbs or 4 cups fresh whole wheat breadcrumbs
• 23 cup parmesan cheese, grated
• 12 cup butter, melted
• 2 cups ricotta cheese
• 12 cup parmesan cheese, best fresh grated
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 12 teaspoon salt
• 12 teaspoon dried basil
• pepper
• 2 cups broccoli, small flowerettes
• 1 cup cauliflower, small flowerettes
• 14 lb lox, cut into bite size strips (optional)
• 34 cup English cucumber, peeled and sliced
• 4 black olives, quartered
• 7 cherry tomatoes, quartered
• 2 tablespoons black caviar (optional)
• 1 teaspoon capers (optional)

1. Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden.
2. Transfer to a bowl, stir in 2/3 cup Parmesan and the butter.
3. Press firmly into an 11"x 8" pan with a removeable bottom.
4. Bake in 350F degrees oven for about 10 minutes.
5. ------------Filling------------- .
6. In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
7. Beat until smooth.
8. Spoon filling into the crust, smoothing the top.
9. Bake in 350f oven for 20-25 minutes or until set.
10. Cool on a rack.
11. --------Topping----------------.
12. Blanch broccoli and cauliflower for 1 minute.
13. Drain and rinse with cold water to stop the cooking, pat dry.
14. In diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (If using), row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc.
15. Make these rows compliment each other color wise.
16. Cut the pie into squares and serve with a fork.
17. You can cover this appetizer and refrigerate until you want to serve it.

fresh white breadcrumbs, parmesan cheese, butter, ricotta cheese, parmesan cheese, egg, fresh parsley, salt, basil, pepper, broccoli, cauliflower, lox, cucumber, black olives, cherry tomatoes, black caviar, capers

Taken from www.food.com/recipe/ricotta-appetizer-pie-11629 (may not work)