California Cheese Squares

ingredient

• 1-3/4 cups (425 mL) fine cracker or tortilla chip crumbs
• 1 tbsp (15 mL) Five Roses All Purpose Flour
• 1/2 cup (125 mL) grated Canadian Parmesan cheese
• 1/2 cup (125 mL) butter, melted
• 2 pkgs (250 g each) Canadian Cream Cheese, softened
• 1 carton (250 mL) Omega Pro Liquid Eggs (or 8 eggs, beaten)
• 1/2 cup (125 mL) finely chopped sun-dried tomatoes (oil-packed)
• 1/4 cup (50 mL) chopped fresh basil
• 1 tbsp (15 mL) balsamic vinegar
• 1/2 tsp (2 mL) coarsely ground black pepper
• 1/8 tsp (pinch) salt

Preparation

1. In bowl, mix together crumbs, flour, Canadian Parmesan and butter. Press into bottom of 13- x 9-inch (3 L) baking dish. Bake in 350ºF (180ºC) oven for 10 minutes; set aside.
2. Using electric mixer on low speed, beat Canadian Cream Cheese until very smooth. Add eggs; mix well. Stir in sun-dried tomatoes, basil, vinegar, pepper and salt. Spread cheese mixture evenly over crumb base. Cover tightly with foil.
3. Bake in 350 ºF (180 ºC) oven for 15 to 20 minutes or until set but not firm. Let cool, loosely covered, on rack. Serve at room temperature (or chill for up to 2 days; remove from refrigerator 30 minutes before serving). Cut into small squares.