Experience al fresco dining!
fresh basil and round plump tomatoes
A super easy and delicious appetizer to prepare when wondering what to prepare for Sunday brunch, or a picnic at the park. The recipe is originally from the pampered chef and it called for special kitchen gadgets, of which I had none, so I omitted some steps in the recipe.
Prep time: 15 minutes
Bake time: 28-32 minutes (I baked it longer)
1 refrigerated pie crust (softened as directed on package)
1 cup (4 ounces) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese (Neufchatel), softened
1 egg
1 Tablespoons all-purpose flour
2 garlic cloves, pressed or chopped
1/2 cup snipped fresh basil leaves
3 plump tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh Parmesan cheese
Additional snipped basil for garnish
1. Preheat oven to 400F. Prick bottom of crust and sides with a fork and bake for 10-12 minutes or until golden brown; remove from oven and sprinkle with half of the mozzarella cheese;set aside.
2. In large bowl, combine cream cheese, egg, flour and garlic. Whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust.
3. Arrange thinly sliced tomatoes in an overlapping circular pattern to completely cover cheese mixture. Sprinkle with Parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. (Note: I baked for an additional 20 minutes)
4. Let stand 5 minutes and garnish with additional snipped basil.
