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Spinach Pesto Appetizer Recipe

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This recipe for Spinach Pesto Appetizer, by , is from The Sumi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Sumi


1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
⅓ c finely chopped walnuts
c olive oil
2 cloves garlic, halved
2 tsp basil
tsp salt
tsp pepper
2 packages cream cheese, softened
1 c ricotta cheese
3 eggs
c freshly grated Romano cheese (2 oz)
cherry tomatoes, fresh basil leaves for garnish

Preheat oven to 325.

Grease a 9" springform pan.
Line sides with wax paper and set aside.

Combine spinach, walnuts, oil, garlic, basil, salt and pepper in a food processor. Process until smooth. Set aside.

Beat cream cheese and ricotta in medium bowl at medium speed until fluffy, about 1 minute. Add eggs, one at a time, beating well after each addition.
Stir in Romano cheese and spinach mixture, blending well.

Pour into prepared pan.
Bake until center is just set about 55-60 minutes.
Cool on a wire rack.

Place pan on serving dish; carefully run a knife around the edge and remove side.
Garnish with basil and tomatoes.

Serve with crackers or bread.




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