Vegetables > Artichokes >
| | Roasted Red Pepper & Artichoke Torte
1 package of biscuit dough
vegetable cooking spray
2 packages ( 8 ounces each) of cream cheese, softened
1 container ( 15 ounces) of ricotta cheese
1 can (10 3/4 ounces) of condensed cream of celery soup
1 container ( 4 ounces)of fat free egg substitute ( equivalent to 2 eggs)
2 tablespoons of chopped green onion
1 tablespoon of dried Italian seasoning
1 clove garlic, minced
1 can ( 8 1/2 ounces) artichoke hearts, drained and chopped
1 jar (12 ounces) of roasted red bell peppers, drained and chopped, divided
1 cup of chopped fresh basil, divided
Spray 9x21/2 inch springform baking pan with vegetable cooking spray. Line bottom of springform pan with biscuit dough. Bake at 375ºF. for 15 minutes, cool.
With electric mixer, combine cheeses, soup, egg substitute, green onion, Italian seasoning and garlic, mix well. Spread half of cheese mixture over crust. Top with artichokes and half each of peppers and basil. Spread remaining cheese filling over basil: top with remaining peppers. Bake at 375ºF. for 1 hour or until set in middle, cool. Refrigerate 6 to 8 hours or overnight. Run knife around edge of torte, remove side of pan. Top with remaining basil. Slice thinly and serve with crackers. Makes 20 servings
|
|
| |
|
Basic-Recipes.com
| 
|