A delicious little appetizer to serve with a glass of wine!
15 OZ RICOTTA – whole milk, drained
1/3 CUP ROMANO CHEESE – grated
PINCH OF SALT
BLACK PEPPER – to taste
1 FROZEN 9-INCH PIE SHELL
1 or 2 RIPE TOMATOES
LIGHT SPRINKLING OF GARLIC POWDER – to taste
Preheat oven to 425º
Makes 5-6 servings
In a large bowl beat together, ricotta, eggs, Romano cheese, salt, pepper and garlic powder until well blended. Pour into pie shell, smooth the top. Arrange tomato slices to form a circle to cover the entire top of the ricotta mixture.
Bake 35 – 40 minutes until pie is puffed and golden and a toothpick inserted in the center comes out clean.
Let cool, but not entirely. Best served warm.