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.

Recipe by Oxmoor House January 2000

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Credit: Oxmoor House

Recipe Summary

Yield:
3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • To serve, lift foil out of pan, and cut cheesecake into squares. Garnish serving platter, if desired.

Source

Christmas with Southern Living 2000

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