Ingredients
- FILLING:
- 2/3 cup dry bread crumbs
- 5 Tbsp. finely chopped pine nuts,
- toasted
- 2 Tbsp. butter, melted
- 1 carton (15 oz.) ricotta cheese
- 1/2 cup half-and-half cream
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. garlic salt
- 2 eggs, lightly beaten
- PESTO TOPPING:
- 1/2 cup loosely packed basil leaves
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. pine nuts, toasted
- 2 garlic cloves, peeled
- 2 Tbsp. olive oil
- Assorted crackers
Preparation
Step 1
In a small bowl, combine bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a small bowl, beat the ricotta cheese ,cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed
just until combined. Pour into crust.
For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.
Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing. Serve with crackers. Refrigerate leftovers.