Appetizer Cheesecake
1/2 cup fine dry bread crumbs
1 tablespoon butter or margarine. melted
1 6-ounce jar artichoke hearts
3 8-ounce packages cream cheese, softened
1 1/4 cups crumbled feta cheese (5 ounces)
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
3 eggs
1/4 cup sliced green onion, (2)
assorted crackers, toasted baguette slices, and/or fresh fruit(optional)
For crust, combine bread crumbs and melted butter, Press the crumb mixture into the bottom of a 9-inch springform pan; set aside.
Drain and chop artichoke hearts, reserving 2 tablespoons of the marinade, set aside.
Beat cream cheese with an electric mixer until smooth. Add feta cheese, oregano, and garlic; beat well. Add eggs; beat just until combined. Do not overbeat. Stir in artichoke hearts, reserved marinade, and green onions. Pour into crust. Bake in 325 degree oven about 35 minutes or until center appears nearly set when shaken. Cool on a wire rack 30 minutes. Cover, chill at least 2 hours or up to 24 hours.
To serve, remove from the pan and cut into wedges. Serve immediately or let stand at room temperaturefor 30 minutes. If desired, serve with crackers, toasted baguette slices, and/or fresh fruit.