What you'll need:
1 (9-inch) pie shell, slightly thawed
2 teaspoons Kinloch Plantation Pecan Oil
6 mozzarella cheese slices
2 medium-size ripe tomatoes, thinly sliced
1 cup coarsely chopped fresh spinach
3/4 teaspoon Creole or Cajun seasoning mix
1 tablespoon minced fresh parsley leaves
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees. Brush the pie shell, both bottom and sides, with 1 teaspoon of the pecan oil. Arrange the mozzarella slices evenly in the pie shell. Arrange the tomato slices evenly on top of the cheese and 1/4 teaspoon of the Creole seasoning mix.
Arrange the spinach on top of the tomatoes and season with 1/4 teaspoon of the Creole seasoning mix. Drizzle with the remaining teaspoon pecan oil and season with the remaining 1/4 teaspoon Creole seasoning mix. Bake until the crust is golden, about 15 minutes. Remove from the oven and cut into wedges to serve.
Makes 6 appetizer servings
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