Recipe: Three Cheese and Salami Pie

recipelink.com Chat Room Recipe Swap - 2001-08-04
From: Terrie,.MD

Three Cheese and Salami Pie
8 servings

9-inch pie crust, baked
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 tablespoons packed chopped fresh basil
2 cups ricotta cheese (may use part-skim)
2 roasted red bell peppers, cut into 1/2-inch pieces*
3/4 cup (about 3 ounces) grated Parmesan cheese
2 ounces Genoa salami, cut into 1/2-inch pieces
4 ounces Jack cheese, cut into 1/2-inch pieces
1/3 cup breadcrumbs

Preheat the oven to 375 degrees. Have the pie crust ready.

In a medium skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and basil and cook for 1 minute. Remove from the heat; set aside.

In a large bowl, combine the ricotta cheese, roasted bell peppers, 1/2 cup of the Parmesan cheese, the salami and the Jack cheese. Add the reserved onion mixture and mix to combine. Spread the mixture evenly in the baked pie crust. Set aside.

In a small bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan cheese. Sprinkle the breadcrumb mixture over the filling and drizzle with the remaining 1 tablespoon oil.

Bake the pie in the preheated oven for about 25 minutes, until the topping is lightly browned and the filling is set. Transfer to a wire rack to cool to room temperature. Serve at room temperature. (May covered and refrigerated overnight.) Wrap individual slices of pie in aluminum foil for traveling.