Three Cheese and Salami Pie
1 baked 9-inch pie shell
2 T. olive oil
1 C. chopped onions
1 garlic clove, chopped
2 T. packed chopped fresh basil
2 C. or 1 (15 oz.) container ricotta cheese
2 roasted red sweet peppers, cut into 1/2-inch pieces
3/4 C. grated parmesan cheese
2 oz. Genoa salami, cut into 1/2-inch pieces
4 oz. Monterey Jack cheese, cut into 1/2-inch pieces
1/3 C. bread crumbs
Prepare the pie shell and set aside.
Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add onions and saute until softened, about 5 minutes, stirring occasionally. Add garlic and basil and cook 1 minute more. Set aside.
In large bowl, stir together ricotta cheese, roasted red peppers, 1/2 cup parmesan cheese, salami and Jack cheese. Stir in reserved onion mixture. Spread cheese mixture evenly in baked pie shell.
In small bowl, mix bread crumbs and remaining 1/4 cup parmesan cheese. Sprinkle mixture over filling. Drizzle remaining 1 tablespoon olive oil over top.
Bake at 375°F. about 25 minutes, until topping is lightly browned and filling is set. Cool thoroughly. Serve at room temperature.
Cooled pie can be covered and refrigerated overnight. Wrap individual slices in aluminum foil for traveling.