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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 24 |
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Don't be fooled by the name of this truly tempting appetizer. The savory-sweet starter has the consistency of a cheese ball, making it well received at any kind of get-together. âPaula Marchesi, Lenhartsville, Pennsylvania Ingredients:
1 pound bulk maple pork sausage |
4 cups cubed italian bread, toasted |
1/2 cup pine nuts, toasted |
1/2 cup butter, melted |
3 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened |
1/2 cup sour cream |
1/2 cup heavy whipping cream |
4 eggs, lightly beaten |
1/2 cup grated asiago cheese |
2 green onions, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1/8 teaspoon salt |
assorted crackers |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large heavy skillet over medium heat, cook sausage until no longer pink; drain and set aside.
3. In a food processor, combine bread cubes and pine nuts; cover and process until crumbly. Transfer to a small bowl; add butter. Press onto the bottom and 1-in. up the sides of prepared pan; set aside.
4. In a large bowl, beat the cream cheese, sour cream and cream until smooth. Add eggs; beat on low speed just until combined. Stir in the Asiago cheese, onions, pepper flakes, pepper and salt. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 350° for 55-65 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers. Yield: 24 servings.
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