Spinach-Pesto Appetizer(Makes 16 Servings)

• 1 container (16 oz.) Ricotta cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (8 oz.) pkg. cream cheese (light), softened
• 1/4 c. grated Romano cheese
• 1 egg
• 2 egg whites
• 2 cloves garlic, minced
• 2 tsp. basil
• 1/4 tsp. salt
• 1/8 tsp. pepper

1. Preheat
2. oven
3. to 325u0b0.
4. Lightly oil 9-inch spring-form pan. Squeeze
5. spinach to remove excess liquid.
6. Add to cheeses;
7. add remaining
8. ingredients
9. and mix until smooth.
10. Spoon mixture into pan.
11. Bake
12. about 1 hour or until firm.
13. Cool on wire
14. rack.
15. (Can be
16. prepared
17. ahead
18. and
19. stored covered in fridge up to 2 days. Allow to come to room temperature before serving.)
20. Garnish
21. with cherry
22. tomatoes
23. and
24. basil leaves. Serve with crackers or French bread.

ricotta cheese, cream cheese, romano cheese, egg, egg whites, garlic, basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713932 (may not work)