1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 eggs
2 tablespoons Worcestershire sauce
1/2 cup butter (preferably unsalted butter), softened
1/2 ounce cream cheese, softened
1/4 cup shredded Swiss cheese
2 (8 ounce) jars Parmesan cheese
1 large tomato, sliced into 1/2 inch rounds
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
2 small slivered almonds
8 ounce baguette, seeded and sliced
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 9 inch square baking dish.
In a medium mixing bowl, whip cream cheese until fluffy. Mix in mayonnaise. Stir in eggs and Worcestershire. Mix well. Mix in butter or margarine and cream cheese. Mix thoroughly. Beat in Swiss cheese, cream cheese cheese, Parmesan cheese, tomato, parsley and onion. Spoon mixture in prepared baking dish.
Peel tomatoes. Cut in half. Stir ricotta cheese into tomato-space/tomato mixture by spooning cheese over top of pie. Spread ricotta mixture over pie. Spread Pan Sour Cream over tomato mixture. Top with Cheese Spread.
Bake in preheated oven for 65 minutes. Cool for 10 minutes. Serve at room temperature or chilled.