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	<title>Rare Forms by Amy Goldman &#187; Recipe of the Month</title>
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	<description>Amy Goldman is preserving the agricultural heritage and genetic diversity of heirloom fruits and vegetables.</description>
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		<title>CHERRY TOMATO SALAD AND BAKED RICOTTA CHEESE WITH TAPENADE CROUTONS</title>
		<link>http://www.rareforms.com/food/cherry-tomato-salad-and-baked-ricotta-cheese-with-tapenade-croutons/</link>
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		<pubDate>Mon, 21 Jul 2008 20:58:58 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipe of the Month]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks & Sandwiches]]></category>

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An eating experience that verges on perfection. This partnership of Italian and French cuisines combines rich, succulent ricotta, powerful tomato salad (full of sour, sweet, and salty tastes), bitter tapenade, and crisp bread.

Yield: 10 portions
Baked Ricott a Cheese
1½ pounds whole-milk ricotta cheese
¼ cup extra-virgin olive oil
Coarse-ground black pepper as needed
Sherry Shallot Vinaigrette
1 tablespoon sherry vinegar
2 [...]]]></description>
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