Ingredients:
8 ounces cream cheese, softened
1/4 cup grated parmesan cheese
2 tablespoons grated asiago cheese
1/3 cup pesto sauce
1/2 teaspoon minced roasted garlic
1/2 cup finely shredded mozzarella cheese
1/4 cup minced roasted red peppers ( from the jar is fine)
2 tablespoons chopped parma ham or 2 tablespoons prosciutto ( omit if making vegetarian style)
1/4 cup cooked small white beans
1/3 cup chopped black olives or 1/3 cup green olives ( your choice)
1/3 cup chopped marinated artichoke hearts
1 tablespoon minced red onions
1 tablespoon freshly minced parsley
Directions:
Preheat oven to 350 degrees F.
In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
To arrange the last layer, mentally divide the contents of the dish into three equal”pie slice” shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it’s bubbly.
Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
Notes: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.