sun-dried tomato/pesto pie

Name: Sun-dried Tomato/Pesto Pie
Yield: 10
Ingredients: 1 - rolled refrigerated pie crust (9 inch); 8 ounce(s) cream cheese, softened; 1/2 cup(s) ricotta cheese; 2 - eggs; 1/4 cup(s) grated parmesan cheese; 1/3 cup(s) chopped sun-dried tomatoes; 1 tablespoon(s) prepared pesto; 1/4 cup(s) sliced almonds

(1 rating)

review

Recipe by

Club Recipes

@Greatchoices

The Villages, FL

This was prepared by Mary Ellen Taylor for our April, 2013, meeting.

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(1 rating)

yield 10 serving(s)

Ingredients For sun-dried tomato/pesto pie

1

rolled refrigerated pie crust (9 inch)
8 oz

cream cheese, softened
1/2 c

ricotta cheese
2

eggs
1/4 c

grated parmesan cheese
1/3 c

chopped sun-dried tomatoes
1 Tbsp

prepared pesto
1/4 c

sliced almonds

How To Make sun-dried tomato/pesto pie

1
Preheat oven to 350.

2
In a large bowl, combine cheese and ricotta cheese; blend well with an electric mixer on high speed. Add eggs one a a time; beat well. Stir in Parmesan cheese, sun-dried tomatoes, and pesto. Top with Almonds.
3
Pour into crust; bake 35-40 minutes; test for doneness. Cool to room temperature.
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sun-dried tomato/pesto pie

Ingredients For sun-dried tomato/pesto pie

How To Make sun-dried tomato/pesto pie

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