Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Katie       

    Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

    Source of Recipe

    My own recipe

    Recipe Introduction

    Created for our daughter's high school graduation party...
    * Exported from MasterCook *

    Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

    Recipe By :Katie, 2003
    Serving Size : 48 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces cream cheese
    1/2 cup butter
    1/4 cup pesto sauce
    2 cups flour
    2 teaspoons olive oil
    12 cloves garlic -- finely diced
    sun-dried tomatoes -- 1 cup after soaking and dicing
    1 package frozen chopped spinach -- thawed, drained and squeezed dry
    1 cup Parmesan cheese -- plus extra for topping
    2 eggs -- beaten
    1 cup milk or cream
    1/4 teaspoon salt
    1/4 teaspoon ground pepper

    For the dough: Cream cream cheese, butter and pesto. Mix in flour until smooth. Divide into 48 pieces and press into mini muffin pans.

    For the filling: In a skillet, lightly toast garlic. Cool and mix with tomatoes, spinach and Parmesan. Fill muffin cups.

    Mix eggs, milk, salt and pepper and pour over cheese mixture.

    Sprinkle a little Parmesan over each.

    Bake at 400F for 12-15 minutes. Serve warm or at room temperature.

    - - - - - - - - - - - - - - - - - - -




previous page | recipe circus home page | member pages
mimi's cyber kitchen |