Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg -
basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
Not exact matches
I cooked the
basil with the tomato
mixture I'm not eating bread
so use portabello mushrooms instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to dry it out a bit).
Now, add the pesto ingredients (2 - 3 big handfuls of fresh
basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or
so, until no large pieces of
basil remain and the whole
mixture has turned slightly green.
Shells from the heavens is probably all you really need to know but in case you'd like a little more information, these are al dente pasta shells stuffed with a creamy - delicious
mixture of cottage cheese and spinach smothered in a warming marinara sauce and topped with fresh chopped
basil (
so we can pretend that it's spring).
Yum, that cherry tomato, feta,
basil and corn salad
mixture looks
so yummy and refreshing.