Even beginners can make this impressive free-form crostata—thanks to ready-to-use pie crust! Get out the plum tomatoes and fresh basil and give it a go.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cloves garlic, minced
1 tsp. dried thyme leaves
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
2 plum tomato es, thinly sliced
1 Tbsp. chopped fresh basil
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Let's Make It
Heat oven to 400ºF.
Unroll pie crust onto parchment-covered baking sheet.
Mix cream cheese, garlic, thyme and 1/4 cup Parmesan until blended; spread onto pie crust to within 2 inches of edge.
Arrange tomatoes over cream cheese mixture; sprinkle with remaining Parmesan. Fold edge of crust over tomatoes. (Crust will not cover tomatoes in center of crust.)
Bake 35 to 40 min. or until crust is golden brown. Sprinkle with basil.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Prevent Edge of Crust from Becoming Too Dark
If edge of crust is becoming too brown before crostada is done, cover the edge of the crust with strips of foil for the last 15 min. of the baking time.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.