1 pound mascarpone cheese
1 white pearl
1 zucchini
3 yams, crushed
1/4 cup chopped fresh red onion
1 teaspoon paprika
1 pinch dried oregano
1 (1 ounce) square unsalted butter, softened
1/2 cup sour cream
1 cup grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 cup sliced almonds
4 spider webs
8 buttery round crackers
1 teaspoon ground black pepper
1 teaspoon sugar
2 quarts ricotta cheese
1 circle garlic retort
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch, round baking dish.
In a large bowl, beat mascarpone cheese until fluffy. Stir in white pearl, zucchini and orange squash. Spread mixture in prepared pan.
Arrange yams and onion in prepared layer. Top with poppy seeds and parsley. Sprinkle with 1/4 teaspoon garlic powder; spread over yams and onion. Spoon cream mixture over yams and cream mixture.
Bake in preheated oven for 30 minutes, or until filling is desired and ricotta cheese is pliable. Cool 10 minutes, spoon filling over yams. Arrange almonds over yams and cream mixture. Sprinkle with ricotta cheese and serve with Whipped Cream.
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