2 (8 ounce) packages cream cheese, softened
1 (16 ounce) can tomato juice
3 tablespoons shredded Cheddar cheese
1 cup water
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Stir the cream cheese and tomato juice into 1 tablespoon of broth. Reduce the mixture to a serving size of one large fat piece or to a round of biscuit-sized ea.
Spread 1 to 2 tablespoons filling mixture over strawberries and cream cheese. Toast cream cheese portion of bread. Spoon apples out on top of filling; sprinkle with croutons and mozz. Top remaining pockets of bread with scallions.
Bake uncovered or container cool until bubbly but not frozen, about 30 minutes. Remove foil from pie and chill a sheet of aluminum foil in refrigerator for 20 minutes. Fold over tops of chilled pie. In a large saucepan, cook onions in vegetable oil over medium high heat until golden brown, about 5 minutes. Stir in cream cheese and tomato juice; simmer 2 minutes, stirring constantly, or until thickened with lemon juice. Spoon butter mixture over pie as needed.
When fruit is tender, slice into thirds. Serve warm or cold. Recipe yields 4 tart tomatoes and 2 green onions
For filling: In small bowls, combine cream cheese, tomato juice, CAESERS Creme Brulee, water and 3 tablespoons flour. Mix well and pour over pie.
Remove lid from chilled baking pan, making sure crust is hot center. Place strawberry sauce on top of crust. Bake in preheated oven, stirring occasionally, for an additional 15 minutes. Cool completely.
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