Yield
24 servings (serving size: 1 wedge and 3 melba toast rounds)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Line bottom of a 9-inch springform pan with parchment.

Step 3

To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 cups. Combine breadcrumbs, parsley, 1/2 teaspoon salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside.

Step 4

To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop.

Step 5

Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350° for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.

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