Sun-Dried Tomato Cheesecake Squares

* Exported from MasterCook *

Sun-Dried Tomato Cheesecake Squares

Recipe By : Bon Appetit Magazine/ December 1991 p. 12
Serving Size : 12 Preparation Time :0:00
Categories : Hors d'Oeuvres- Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/4 cups flour
6 tbsp unsalted butter -- cut into bits
1 large egg

FILLING:
1/2 cup sun-dried tomatoes, oil-packed -- 1 tbsp 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

OVEN: 350

CRUST:
Blend flour with butter in processor using on/off turns til mixture resembles
coarse meal. Add egg and blend just til dough begins to clump together.

Press dough onto bottom of 9x13 inch baking dish. (Dough will be thin.)
Bake crust til light golden brown, about 10 minutes. (Crust may crack).
Cool. Maintain oven temperature.

FILLING:
Finely chop sun-dried tomatoes with 1 tbsp reserved oil, garlic cloves
and oregano in processor. Blend in eggs. Add cream cheese and blend
til smooth. Add sour cream and blend til combined.

Transfer tomato filling to bowl. Mix in finely chopped green onions.
Season filling with salt and pepper.

Pour filling into crust. Bake til filling puffs and is light brown,
about 20 minutes. Cool to room temperature.

Line platter with arugula. Cut into squares. Arrange on platter
and serveat room temperature.

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