Ingredients
1/2 cup seasoned bread crumbs1/4 cup shredded Parmesan cheese2 tablespoons butter, meltedFILLING:1 jar (7 ounces) oil-packed sun-dried tomatoes1 pound bulk Italian sausage3 garlic cloves, minced2 packages (8 ounces each) cream cheese, softened1/4 cup heavy whipping cream3 large eggs, lightly beaten1-1/2 cups shredded part-skim mozzarella cheese8 green onions, sliced1 tablespoon minced fresh basil or 1 teaspoon dried basilAssorted crackers
Preparation
In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer.
In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set.
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 at room temperature with crackers.
