Recipe - Dried Tomato Cheesecake

norma wrenn
4 ounce Marinated sundried tomatoes
drained; reserve
1 tablespoon Oil reserved
2 teaspoon Fresh oregano leaves;
chopped or 1 teaspoon
dried oregano leaves
6 lg Garlic cloves
3 lg Eggs
16 ounce Cream cheese; cut into chunk
1 cup Sour cream
One half cup Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry

Thaw pastry according to. Roll out on floured board to fit a 10 by 15inch
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
2inch squares, then cut each square in half, diagonally. Source: Foldup
from Sonoma Marinated Dried Tomato bottle Adapted for MM
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998