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
- Heat oven to 400 degrees F.
- Unroll pie crust onto parchment-covered baking sheet.
- Mix cream cheese, garlic, thyme and 1/4 cup Parmesan until blended; spread onto pie crust to within 2 inches of edge.
- Arrange tomatoes over cream cheese mixture; sprinkle with remaining Parmesan.
- Fold edge of crust over tomatoes.
- (Crust will not cover tomatoes in center of crust.)
- Bake 35 to 40 min.
- or until crust is golden brown.
- 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)