Dried tomato cheesecake

70 Servings

Ingredients

Quantity Ingredient
---norma wrenn---
4 ounces Marinated sun-dried tomatoes drained; reserve
1 tablespoon Oil reserved
2 teaspoons Fresh oregano leaves; chopped <<<or>>> 1 teaspoon dried oregano leaves
6 larges Garlic cloves
3 larges Eggs
16 ounces Cream cheese; cut into chunk
1 cup Sour cream
½ cup Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry

Directions

Thaw pastry according to. Roll out on floured board to fit a 10 by 15-inch baking pan, and place in pan. In a blender or processor, coarsely puree tomatoes with oil, oregano, garlic and eggs. In processor or bowl, beat cheese and sour cream with tomato mixture. Add onions, salt and pepper.

Spread onto pastry, and bake in 350~ oven until filling is puffed and lightly browned, about 25 minutes. Let cool, then cover and chill at least two hours or up to two days. With a sharp knife, cut cheesecake into about 2-inch squares, then cut each square in half, diagonally. Source: Foldup from Sonoma Marinated Dried Tomato bottle Adapted for MM Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998

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