Tomato & Basil Free-Form Crostata

• 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 tomatoes, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1 Tbsp. chopped fresh basil

1. Heat oven to 400 degrees F.
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.
5. Fold edge of crust over tomatoes.
6. (Crust will not cover tomatoes in center of crust.)
7. Bake 35 to 40 min.
8. or until crust is golden brown.
9. Sprinkle with basil.

ready, philadelphia cream cheese, garlic, thyme, parmesan cheese, tomatoes, fresh basil

Taken from www.kraftrecipes.com/recipes/tomato-basil-free-form-crostata-185653.aspx (may not work)