Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is a very eye appealing dish. Great for a "Pot Luck". Beautiful flavor and serves quite a group. It is "do ahead"

Ingredients Nutrition

Directions

  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.

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