Spinach-Pesto Appetizer(Makes 16 Servings) - cooking recipe

Ingredients

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

Preparation

Preheat
oven
to 325\u00b0.
Lightly oil 9-inch spring-form pan. Squeeze
spinach to remove excess liquid.
Add to cheeses;
add remaining
ingredients
and mix until smooth.
Spoon mixture into pan.
Bake
about 1 hour or until firm.
Cool on wire
rack.
(Can be
prepared
ahead
and
stored covered in fridge up to 2 days. Allow to come to room temperature before serving.)
Garnish
with cherry
tomatoes
and
basil leaves. Serve with crackers or French bread.