Ingredients:
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup pecans, very finely chopped
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) packages cream cheese, softened
1 (3 ounce) packages cream cheese, softened
1 (8 ounce) containers sour cream
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 eggs
1 egg yolks
1/2 cup kalamata olives, pitted and chopped
1 tablespoon fresh rosemary, chopped
additional fresh rosemary ( to garnish) (optional)
additional kalamata olives ( to garnish) (optional)
Directions:
Preheat oven to 350 F.
Combine first 3 ingredients; stir well.
Press into a greased, foil lined 9 inch square pan.
Bake for 12 minutes; allow to cool.
Meanwhile, beat cream cheese, sour cream, and next 3 ingredients at medium speed until smooth.
Add egg and egg yolk; beat until blended.
Stir in olives and rosemary.
Pour into crust and bake for 20 minutes, or just until firm.
Cool to room temperature on a wire rack.
Cover and chill for at least one hour before removing from pan and cutting.
Servings: 36
Time preparation: 30 min.
Time total: 62 min.