Ricotta Appetizer Pie

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

• Ready In: 1 hr 10 mins
• Yields: 20 Appetizers

Ingredients

• Crust

• 4  cups  fresh white breadcrumbs or 4  cups  fresh whole wheat breadcrumbs
• 2⁄3 cup parmesan cheese, grated
• 1⁄2 cup butter, melted

• Filling

• 2  cups ricotta cheese
• 1⁄2 cup parmesan cheese, best fresh grated
• 1  egg
• 2  tablespoons fresh parsley, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried basil
•  pepper

• Topping

• 2  cups broccoli, small flowerettes
• 1  cup cauliflower, small flowerettes
• 1⁄4 lb lox, cut into bite size strips (optional)
• 3⁄4 cup English cucumber, peeled and sliced
• 4  black olives, quartered
• 7  cherry tomatoes, quartered
• 2  tablespoons black caviar (optional)
• 1  teaspoon capers (optional)

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.