Ricotta Appetizer Pie
Ingredients
- 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) ⓘ
Instructions
- Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden.
- Transfer to a bowl, stir in 2/3 cup Parmesan and the butter.
- Press firmly into an 11"x 8" pan with a removeable bottom.
- Bake in 350F degrees oven for about 10 minutes.
- ------------Filling------------- .
- In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
- Beat until smooth.
- Spoon filling into the crust, smoothing the top.
- Bake in 350f oven for 20-25 minutes or until set.
- Cool on a rack.
- --------Topping----------------.
- Blanch broccoli and cauliflower for 1 minute.
- Drain and rinse with cold water to stop the cooking, pat dry.
- 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.
- Make these rows compliment each other color wise.
- Cut the pie into squares and serve with a fork.
- You can cover this appetizer and refrigerate until you want to serve it.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).