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Feta cheese tart.

Serve as an appetizer with green salad. 6 ounces feta cheese, at room temperature, diced 6 ounces cream cheese, at room temperature, diced 1 egg 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon crumbled dry rosemary 1/4 teaspoon dry basil 1/8 teaspoon pepper 1/2 cup sour cream Crumb crust (recipe follows)

In a bowl of an electric mixer, beat together cheeses. Add egg, rosemary, basil, pepper, and sour cream; beat until blended. Pour into crumb crust. Bake in a 325[deg.] oven until center jiggles only slightly when gently shaken, 20 to 25 minutes. (If made ahead, cover and chill up to overnight.) Serve at room temperature. Serves 6 to 8.

Crumb crust. Bake 7 or 8 slices wholewheat bread in a 325[deg.] oven until toasted, 15 to 20 minutes. Tear into small pieces and whirl in a blender until finely ground. Mix 1-1/4 cups of the crumbs with 6 tablespoons melted butter or margarine. Press mixture over bottom and sides of an 8- or 9-inch tart or cake pan with removable bottom. Chill until firm, about 30 minutes.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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