| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sun-dried, Cakes, Appetizers, Nw |
70 |
Servings |
INGREDIENTS
|
|
—norma wrenn— |
| 4 |
oz |
Marinated sun-dried tomatoes drained; reserve |
| 1 |
tb |
Oil reserved |
| 2 |
ts |
Fresh oregano leaves; chopped <<<or>>> 1 teaspoon dried oregano leaves |
| 6 |
lg |
Garlic cloves |
| 3 |
lg |
Eggs |
| 16 |
oz |
Cream cheese; cut into chunk |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Green onions; finely chop |
|
|
Salt/pepper to taste |
| 2 |
|
Sheets frozen puff pastry |
INSTRUCTIONS
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@email.msn.com>
on Jan 31, 1998
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