1/4 cup fresh basil, minced
2 eggs beaten
4 ounces Motzerella cheese, cubed
1/2 cup (2 ounces) grated Parmesan cheese
Salt & Pepper to taste.
2 to 3 red, yellow or green tomatoes, sliced
1 (9 inch) pie shell, partially baked
2 tablespoons grated Parmesan Cheese.
Cream the Ricotta cheese and basil in a mixing bowl. Add the eggs, motzerella cheese, 1/2 cup Parmesan cheese, salt & pepper to taste & beat well. Layer the tomatoes in the pie shell reserving some of the tomatoe slices for the top. Spoon the cheese mixture over the tomatoes. Top with the reserved tomatoe slices. Bake at 350 degrees for 40-50 minutes until brown. Sprinkle with 2 tablespoons parmesan cheese.
Serves 6
Taken from the Home & Garden Party- "Bless this Food" cookbook.
Rosalee Decker- HGP Designer
www.ywave.com/~zelmyrs/
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