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Tomato & Basil Free-Form Crostata
Tomato & Basil Free-Form Crostata

Tomato & Basil Free-Form Crostata

50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
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
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8 servings
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
1
Heat oven to 400ºF.
2
Unroll pie crust onto parchment-covered baking sheet.
3
Mix cream cheese, garlic, thyme and 1/4 cup Parmesan until blended; spread onto pie crust to within 2 inches of edge.
4
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.)
5
Bake 35 to 40 min. or until crust is golden brown. Sprinkle with basil.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
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.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 340mg
15%
Total Carbohydrates 12g
4%
Dietary Fibers 0g
Sugars 1g
2%
Protein 5g
10%
Vitamin A
10%
Vitamin C
4%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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