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Farmhouse Cheese Torte

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Makes: 6 servings Start to Finish: 45 mins

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Ingredients

2 teaspoons butter, melted
1 15 ounce carton ricotta cheese
2 ounces fontina or Swiss cheese, shredded (1/2 cup)
1 egg, lightly beaten
1 egg white, lightly beaten
1/2 teaspoon snipped fresh oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmigiano-Reggiano or grated Parmesan cheese
2 cups sliced fresh assorted mushrooms
1 shallot, finely chopped
1 tablespoon minced garlic (6 cloves)
1 tablespoon butter
1 1/2 cups whipping cream
2 ounces Taleggio or Brie cheese, rind removed if necessary, cut up
1 teaspoon snipped fresh oregano
Panko-Breaded Fried Eggs (see Recipe Center)
Fresh herbs or parsley leaves (optional)

Directions

For tortes:

1. Using the 2 teaspoons melted butter, lightly coat six 6-ounce ramekins, souffle dishes or custard cups. Set aside.

2. In a medium bowl, combine ricotta cheese, fontina, egg, egg white, 1/2 teaspoon oregano, salt and black pepper. Spoon cheese mixture into prepared cups, filling each cup just under half full. Sprinkle Parmigiano-Reggiano on top of each.

3. Bake, uncovered, in a 375 degree F oven for 20 to 25 minutes or until set and lightly browned. Remove from oven. Set aside and keep warm.

For sauce:

4. In a large skillet cook mushrooms, shallot, and garlic in 1 tablespoon hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the whipping cream. Bring to boiling, stirring often; reduce heat. Add Taleggio cheese; stir until cheese is melted. Stir in 1 teaspoon oregano. Set aside and keep warm.

5. To serve, remove ricotta cheese tortes from the ramekins. Place each torte in the center of a dinner plate. Place a Panko-Breaded Fried Egg on top of each torte. Spoon sauce around edges of torte. Garnish with fresh herbs or parsley leaves, if you like. Makes 6 main-dish servings.

Prepare tortes as directed above through step 2. Cover and chill up to 4 hours. To serve, bake and assemble as directed. Prepare sauce as directed in step 4. Refrigerate in an airtight container up to 24 hours. To serve, place sauce in a small saucepan and heat over low heat until heated through, stirring occasionally.