Ricotta Roasted Cherry Tomato Tart

Serve this cream, savory appetizer tart warm with grilled bread.

Ingredients:

1	Deep Dish Pie Crust, thawed
6 oz	Chevre, at room temperature
½ cup	Cream Cheese, at room temperature
⅔ cup	Ricotta Cheese, at room temperature
2 Tbsp	Heavy Cream
¼ cup	Chopped Green Onions
¼ cup	Finely Chopped Chives
½ tsp	Garlic Powder
½ tsp	Salt
½ tsp	Pepper
1 cup	Halved Red Cherry Tomatoes
1 cup	Yellow Cherry Tomatoes, halved
1 Tbsp	Olive Oil
2 Tbsp	Basil Pesto
⅓ cup	Pine Nuts, optional
¾ cup	Finely Chopped Fresh Parsley
¼ cup	Finely Chopped Fresh Basil
	Balsamic Glaze To Drizzle, optional

Directions:

Preheat oven to 350 degrees. Bake pie crust for 10 minutes or so to firm up the crust slightly.
Meanwhile, in a large bowl, mix together cream cheese, ricotta, Chevre and heavy cream until slightly whipped in texture. Stir garlic powder, green onions, salt, pepper and chives into the cheese mixture. Spread the cheese mixture into the pie crust. In a separate bowl, stir together the tomatoes, olive oil and a bit of extra salt and pepper, plus pine nuts, if using. Scatter tomatoes on top and add dollops of pesto. Bake for 25-30 minutes until crust is golden brown.

Source:   thesparklekitchen.com