with black olives
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Wine Suggestion: Eroica Riesling, Horse Heaven Vineyard Sauvignon Blanc
2 cloves garlic, minced
1 tsp olive oil
4 eggs, separated
1-2 tsp chili paste
1 ¾ cup whipping cream
9 oz goat cheese
9 oz ricotta
3 Tbsp semolina
Kosher salt and pepper, to taste
Favorite black olives, to garnish
Preheat oven to 350°.
In small pan over medium heat, sauté garlic in olive oil until fragrant, about 15-30 seconds; set aside.
In medium bowl whisk together egg yolks, garlic, chili paste and cream. Stir in goat cheese, ricotta and semolina until combined well. Season with salt & pepper; set aside.
In a very clean small bowl, beat egg whites until stiff. Gently fold whites into cheese mixture.
Spray a 12-inch cake pan with nonstick spray. Pour in batter; bake for 25-35 minutes. Garnish with olives and serve either warm or cold.
Note: Can be prepared up to a day in advance.
