Tuesday, May 31, 2011

Basil Pie with Tomato and Ricotta

This is a recipe I found in local paper several years ago. It is a recipe from a little diner in Iowa City. Unfortunately I cannot remember the name of this diner.I was a little apprehensive at first, even though I love all of the ingredients, it calls for a lot of fresh basil. I was worried it may be a little too much basil. I am so glad I tried it. This is one of my favorite summer dishes. I have yet to hear one negative comment about this dish. Once you try this, I am sure you will agree with everyone else.

Basil Pie with Tomato and Ricotta

1 1/2 C. mozzarella (shredded)
1- 9" pie crust (baked)
3-medium tomatoes (diced and drained)
1 C. fresh basil (ripped and loosely measured)
2-garlic cloves (minced)
3/4 C. mayonnaise
1/2 t. black pepper
1 1/2 C. ricotta cheese
1/4 C. fresh parmesan cheese (grated)

Place 3/4 C. mozzarella in the bottom of the pie crust. Cover with tomatoes and a layer of basil. Spread over this with the ricotta cheese. Mix garlic, mayonnaise, black pepper, parmesan and the remaining mozzarella cheese. Spread over the top of the ricotta cheese. Bake at 350 degrees for 30 minutes or until the cheese is golden brown. Serve warm.  Enjoy!


No comments: