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Process the spinach with the basil and the garlic. Add, gradually, olive oil and parmesan cheese. Process until mixture is soft. Season with salt and pepper and set aside.
Combine cream cheese with ricotta cheese in a medium size bowl.
Reserve.
Line a bowl with plastic wrap and pour half of the cheese mixture. Spread chopped tomato and spinach mixture over cheese. Cover with remaining cream cheese mixture. Press lightly and refrigerate 1 hour. Invert onto a platter and peel off plastic wrap.
Serve with melba toasts or crackers.
Preparation: 20 minutes + 1 hour in the refrigerator
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