Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Janice Daciuk
Recipe by Cooking Light September 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

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

  • 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.

Nutrition Facts

164 calories; calories from fat 34%; fat 6.2g; saturated fat 3.5g; mono fat 1.9g; poly fat 0.5g; protein 9.3g; carbohydrates 18.1g; fiber 1.9g; cholesterol 18mg; iron 1.3mg; sodium 410mg; calcium 82mg.
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