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Sun Dried Tomato Cheesecake Squares
Serving Size : 12
CRUST
1 1/4 cups flour
6 tablespoon unsalted butter, cut into bits
1 large egg
FILLING
1/2 cup sun-dried tomatoes, oil-packed, 1 tablespoon oil reserved
6 cloves garlic
2 tsp chopped fresh oregano
3 large eggs
16 oz cream cheese, cut into bits, room temperature
1 cup sour cream
1/2 cup finely chopped green onions
Salt and freshly ground pepper, to taste
Arugula or Boston lettuce leaves, for garnish
CRUST
Blend flour with butter in processor using on/off turns until mixture resembles coarse meal. Add egg and blend just until dough begins to clump together. Press dough onto bottom of 9x13 inch baking dish. (Dough will be thin.) Bake crust until light golden brown, about 10 minutes. (Crust may crack). Cool. Maintain oven temperature.
FILLING
Finely chop sun-dried tomatoes with 1 tablespoon reserved oil, garlic cloves and oregano in processor. Blend in eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined. Transfer tomato filling to bowl. Mix in finely chopped green onions. Season filling with salt and pepper. Pour filling into crust. Bake at 350 F until filling puffs and is light brown, about 20 minutes. Cool to room temperature.
Line platter with arugula. Cut into squares. Arrange on platter and serve at room temperature.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
