Ingredients

  • 1 (5½-ounce) box seasoned croutons, crushed
  • ¼ cup real butter, melted
  • 2 cups goat cheese, softened
  • 1 (8-ounce) package cream cheese, softened
  • 4 OHIO eggs, beaten
  • ¼ cup cornstarch
  • ½ cup dairy sour cream
  • ½ cup finely chopped onions
  • ½ cup finely chopped red bell pepper
  • 1 (7½-ounce) can marinated artichoke hearts, drained and chopped
  • ½ cup prepared tomato pesto
  • 1 (2¼-ounce) can sliced black olives, drained and divided
  • 2 garlic cloves, finely chopped
  • 1 teaspoon oregano
  • ½ to 1 teaspoon crushed red pepper flakes
  • ½ cup feta cheese crumbles

Directions

mediterranean
  1. Preheat oven to 350°.
  2. In medium bowl, combine croutons and melted butter. Press firmly on bottom and sides of greased 9-inch springform pan.
  3. Bake 8 to 10 minutes.
  4. In large bowl, beat goat cheese and cream cheese until smooth. Stir in eggs (one at a time), and cornstarch; mix until smooth.
  5. Stir in sour cream, onions, red pepper, artichokes, tomato pesto, 2 tablespoons black olives, garlic, oregano and red pepper flakes; mix well.
  6. Pour into crust. Top with feta cheese crumbles and remaining olives.
  7. Bake 45 to 50 minutes or until set. Run a knife around the outside edge of the pan to loosen.
  8. Cool 30 minutes and serve, or chill completely.
  9. Garnish as desired. Serve with crackers.