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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I found this at the on line site for Campbells Kitchen. I haven't tried it, but it sounds really delicious - very different, but delicious. Ingredients:
1 (10 3/4 ounce) can condensed cream of celery soup |
15 ounces ricotta cheese |
16 ounces cream cheese, softened |
1/2 cup asiago cheese, shredded |
1/2 cup romano cheese, grated |
2 eggs |
1 garlic clove, minced |
2 tablespoons fresh parsley, finely chopped |
2 teaspoons fresh basil leaves, finely chopped |
2 teaspoons fresh thyme leaves, finely chopped |
1 teaspoon fresh tarragon leaf, finely chopped |
1/2 teaspoon black pepper, cracked |
1 cup sour cream |
Directions:
1. Preheat oven to 325 degrees F.
2. Spray 9 springform pan with vegetable cooking spray.
3. In a food processor place the soup, ricotta cheese and cream cheese, process until smooth.
4. Add Asiago chese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and pepper.
5. Process again, until completely smooth.
6. Pour this mixture into the prepared sprinform pan.
7. Bake for 1 1/2 hours, that is until the center is puffed and set.
8. Completely cool in pan, placed on wire rack, to allow circulation around the pan, for quicker cooling.
9. Once cooled, remove from pan, and place on serving plate.
10. Refrigerate for at least 4 hours, or overnight.
11. To serve, spread with sour cream and garnish with additional herbs if desired.
12. Serve with crackers, and coffee, tea or ?
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