<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9029/crustless-tomato-ricotta-pie/?click=main_sr>