1 15oz package part-skimmed ricotta cheese
4 lg eggs
¼ cup grated Parmesan cheese
¾ tsp salt
1/8 tsp ground black pepper
¼ cup 1% milk
1 tbsp cornstarch
1 Cup packed fresh basil leaves, chopped
1 lb ripe tomatoes (3 med) thinly sliced
375 F. Beat cheese, eggs, salt, pepper with fork until blended. Stir milk and cornstarch till smooth, whisk into cheese. Stir in basil. Pour into 9 inch glass pie plate. Arrange tomatoes on top. Sprinkle with salt and pepper.
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