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Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

Source of Recipe

My own recipe


Recipe Introduction

Created for our daughter's high school graduation party...
* Exported from MasterCook *

Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

Recipe By :Katie, 2003
Serving Size : 48 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
8 ounces cream cheese
1/2 cup butter
1/4 cup pesto sauce
2 cups flour
Filling:
2 teaspoons olive oil
12 cloves garlic -- finely diced
sun-dried tomatoes -- 1 cup after soaking and dicing
1 package frozen chopped spinach -- thawed, drained and squeezed dry
1 cup Parmesan cheese -- plus extra for topping
2 eggs -- beaten
1 cup milk or cream
1/4 teaspoon salt
1/4 teaspoon ground pepper

For the dough: Cream cream cheese, butter and pesto. Mix in flour until smooth. Divide into 48 pieces and press into mini muffin pans.

For the filling: In a skillet, lightly toast garlic. Cool and mix with tomatoes, spinach and Parmesan. Fill muffin cups.

Mix eggs, milk, salt and pepper and pour over cheese mixture.

Sprinkle a little Parmesan over each.

Bake at 400F for 12-15 minutes. Serve warm or at room temperature.

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