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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Feta Cheese Tart Recipe

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This recipe for Feta Cheese Tart is from Koenig Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. Feta Cheese, room temp
¼ tsp. dry Basil
6 oz. non-fat Cream Cheese, room temp
1/8 tsp. Pepper
1 Egg
¾ tsp. minced fresh Rosemary (¼ tsp crumbled or dry)
½ cup non or low-fat Sour Cream

Crumb Crust:
7-8 slices Whole Wheat Bread
6 Tbsp. Butter or Margarine, melted
Directions:
Directions:
Crumb crust: Bake 7 or 8 slices whole wheat bread in a 325 oven until toasted. Tear into small pieces & put in a blender/food processor until finely ground. Mix 1 ¼ cups of crumbs with 6 Tbsp. melted butter or margarine. Press mixture over bottom & sides of an 8 or 9 inch removable bottom pan. Chill until firm about 30 minutes.
In a food processor (or use a mixer) beat together cheeses. Add egg, rosemary, basil, pepper, and sour cream; beat until blended. Gently pour into crumb crust. Bake in a 325 degree oven until the center jiggles only slightly when gently shaken, 20 – 25 minutes. (If made ahead, cover and chill up to overnight.) Serve at room temperature.
Personal Notes:
Personal Notes:
This is a good appetizer to make ahead of time and is a party favorite for the Thompson family.

 

 

 

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