Directions:
- In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
- For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.
- Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.68 Kcal (396 kJ) | ||
| Calories from fat | 65.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 11% | |
|---|---|---|---|
| Cholesterol | 27.82mg | 9% | |
| Sodium | 110.24mg | 5% | |
| Potassium | 52.55mg | 1% | |
| Total Carbs | 4.01g | 1% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 256.61 Kcal (1074 kJ) | ||
| Calories from fat | 176.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.61g | 11% | |
|---|---|---|---|
| Cholesterol | 75.4mg | 9% | |
| Sodium | 298.79mg | 5% | |
| Potassium | 142.41mg | 1% | |
| Total Carbs | 10.88g | 1% | |
| Sugars | 0.75g | 1% | |
| Dietary Fiber | 0.68g | 1% | |
| Protein | 9.97g | 7% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 1mg | 2% | |
| Calcium | 164.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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