2006 Chardonnay – Basil-Orange Ricotta Pie

2006 Chardonnay – This Chardonnay was barrel fermented in French oak and has aromas of citrus and passion fruit. Its creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years.

Basil-Orange Ricotta Pie

1 – 9” unbaked pie crust
5 large eggs
1 1/2 cups whole milk ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup finely chopped basil
1T grated orange zest
1/2 tsp salt
1 tsp cracked black pepper

Heat oven to 350 degrees.

Line 9” pie pan with unbaked pie crust (homemade or store bought. Whisk eggs together – add ricotta, parmesan, basil, orange zest, salt and pepper. Whisk together for 30 seconds – until fully incorporated. Pour into pie crust. Bake for 50 minutes – center should be set. Cool completely before serving.

Serves 6-8