Savory Kalamata Cheesecake Squares

New twist: cheesecake as the appetizer. Purplish-black olives scatter specks of color into each savory bite. Garnish your platter with herbs and olives so that your guests will know it's not dessert. Serve a Pinot Noir with these rich squares.

Yield: 3 dozen
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 1/4 cups Italian-seasoned breadcrumbs
  • 1/2 cup very finely chopped pecans
  • 1/3 cup butter or margarine, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 (8-ounce) carton sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup kalamata olives, pitted and sliced or chopped
  • 1 tablespoon chopped fresh rosemary
  • Garnishes: fresh rosemary sprigs, kalamata olives

Preparation

  1. Combine first 3 ingredients; stir well. Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan. Bake at 350° for 12 minutes. Set aside to cool.
  2. Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth. Add egg and egg yolk, one at a time, beating just until blended. Stir in sliced olives and chopped rosemary; pour filling into baked crust. Bake at 350° for 20 minutes or just until firm. Cool to room temperature on a wire rack. Cover and chill.
  3. To serve, lift foil out of pan, and cut cheesecake into squares. Garnish serving platter, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Savory Kalamata Cheesecake Squares Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy