*  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
 --------  ------------  --------------------------------
    1 1/4  cups          flour
    6      tbsp          unsalted butter -- cut into bits
    1                    large egg
      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
 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.
 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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