1. Cream the cream cheeze with 1/4 cup of Parmesan cheese until well blended. 2. Spread this mixture at the bottom of a 9" quiche. 3. In a small pan pour just enough oil about 2 teaspoons just so you can soften up the peppers slightly. 4. You don't want them to brown, just saute a few seconds. 5. Lay and drain on a paper towel to absorb any access oil and let cool while preparing the rest. 6. Layer 1/3 cup pesto*, the jar of pimentos or the red fried peppers, and 1/2 cup mozzarella cheese and the remaining 1/4 cup parmesan cheese over the cream cheese mixture. 7. Bake at 350* for 15 min. 8. or until the mixture is heated through. 9. Serve with crackers orsliced Italian bread. 10. I found that Italian toast was outstanding with it by Nonni's. 11. *Notice- if you want to make the recipe for the frozen pesto, you can make it and whatever you do not use for this recipe you can freeze the rest for a later recipe. 12. I find the pesto cubes are great in a pinch even for a quick tomato sauce or to liven up a sauce. 13. **Youcan assemble this a day ahead, cover with plastic and heat and serve the next day as well. 14. Enjoy. 15. this is so easy! ---------------------------------------------------------------------------
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