italian appetizer wedges

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1/2 cup (125 mL) Italian-style bread crumbs

1/3 cup (75 mL) chopped fresh basil

1/4 cup (50 mL) grated Romano cheese

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 cup (250 mL) part-skim ricotta cheese

3 tbsp (45 mL) extra-virgin or regular olive oil

3 plum (Roma) tomatoes, sliced, if desired

Garnish

1 Italian plum tomato, sliced, if desired

8 fresh basil leaves, if desired

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1

Heat oven to 400ºF. Remove pie crust from pouch; place flat on ungreased baking sheet. With rolling pin, roll into 12-inch round.
2

In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3

Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.