Recipe by Teri Denlinger
"Savory egg, cheese, herb and tomato filling baked with a simple, golden crust. Beware - you might want to eat every single square!"
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1 1/4 cups
oil-packed sun-dried tomatoes
chopped fresh oregano
chopped green onions
I made this recipe for Thanksgiving. It was wonderful. I omitted the crust and just served the squares. Thank you so much!
This was very disappointing. I tried this for a New Year Party and no one cared for it. Not something I would make again.
I made this recipe because I had some leftover sundried tomatoes from another recipe. Sorry...I just didn't see anything good about this one. It had no flavor and the only time it tasted OK was when they were hot out of the oven. Room temp was awful.
A little heavy for an appetizer, but would make an excellent dip - very tasty!
This is a very good adult taste and is a challenging food-stuff. I wouldn't make it again, though, because it was a bit thick (especially the pastry), boring, and not too yummy.
I made this for a party and was asked for the recipe by several people. They loved it. It is a bit rich but perfect in little squares.
I Love this recipe. It was very elegant for my New Years Eve Party. Just a tip: I used a Tupperware tumbler to roll the crust into the baking dish. I think for such simple ingredients the outcome is very sophisticated.
this was one of the most luscious appetizers i've made in a long time. quick, easy and delectable!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun-Dried Tomato Cheesecake Squares
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 143
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