Spanish Lemon Manchego Ricotta Torte

Spanish Lemon Manchego Ricotta Torte

2 sleeves Ritz crackers, finely crumbled
10 Tbs. butter, melted
6 oz. dry salami, thinly sliced
2 cups fresh tomatoes, chopped
2 tsp. fresh garlic, minced
sea salt and pepper
olive oil
8 oz. aged Spanish Manchego cheese, chopped
16 oz. whole milk ricotta
juice and zest of 1 lemon
3 eggs
pinch of fresh ground pepper
1 Tbs. fresh lemon thyme
2 Tbs. Preserved Lemons, finely chopped
2 Tbs. fresh basil, finely chopped

 

Combine the cracker crumbs and melted butter in a parchment-lined square baking dish. The consistency should be that of sand.

Using your hands, push the mixture firmly over the bottom of the pan, spreading evenly. 

Transfer to the fridge to cool.

 

Meanwhile, heat the oven to 450 degrees.

Toss the chopped tomatoes, garlic, sea salt, and pepper with olive oil.

Roast until the tomatoes are just beginning to brown.

 

Set the tomatoes aside to cool.

Combine the cheeses, lemon juice and zest, eggs, lemon thyme, and a dash of salt and pepper in a high-speed blender. Process until super smooth and creamy.