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Roasted red pepper salad

2 packages (8 ounces each) cream cheese, softened

1 cup ricotta cheese

3 eggs

1/2 cup grated Parmesan cheese

1/2 cup prepared pesto

1/2 cup roasted red peppers, drained, pureed

Preheat oven to 325 degrees. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate. Bake 50 minutes. Cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes. before serving to soften slightly.

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