Frank's Recipes! Antipasto Layered Pie

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Antipasto Layered Pie

Serving Size : 10

4 tablespoons Parmesan cheese
3 cups Caesar croutons -- slightly crushed
14 ounces artichoke hearts, marinated -- cut into quarters
2 ounces Greek olives -- sliced
1 cup feta cheese
7 ounces roasted peppers -- cut into thin strips
8 ounces provolone cheese -- sliced
2 eggs
2 tomatoes -- thinly sliced
1/4 teaspoon dried basil

Preheat oven to 350 F. Grease a 10" springform pan or 10" pie tin with olive oil or vegetable spray. Mix the Parmesan cheese with the crushed croutons. Spread two cups of the crouton mixture on the bottom of the pan. Layer the artichoke hearts first, then sprinkle on the olives, followed by the roasted peppers. Top with 4 slices of provolone cheese.

In a small bowl, blend the eggs and ricotta or cottage cheese and spread over the provolone cheese. Top with the tomato slices and sprinkle on the basil. Place remaining slices of provolone on top of the tomatoes and sprinkle on the remaining croutons.

Bake at 350F for 25 minutes. Let sit for 30 minutes before serving. If using a springform pan, run a knife around the edge of the pan before removing the sides. Cut pie into small wedges and serve as an appetizer.

Per serving: 167 Calories (kcal); 12g Total Fat; (66% calories from fat); 10g Protein; 4g Carbohydrate; 68mg Cholesterol; 453mg Sodium
Food Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates