Makes:
8 servings
Total Time:
1 hr 5 min
Submitted by:
Category:
Appetizers
Sub Category: Other Hot Appetizers
what you need
- 1/2 (15-ounce) package folded refrigerated unbaked pie crust (1 crust)
- 1 1/2 cups shredded mozzarella cheese (6 ounces), divided
- 5 medium Roma tomatoes or 4 medium tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon ground white pepper
- 1/4 cup fresh basil leaves (optional)
make it
Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.
Notes
Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.
Carbs: Carbohydrate 18g
