- 1 cup toasted bread crumbs
- 1 cup finely chopped toasted walnuts
- 3 tblsp unsalted butter, melted
- 3/4 lb aged Asiago cheese, or aged Tomme, grated
- 1 1/4 pound cream cheese, at room temperature
- 4 eggs
- 1 medium clove garlic, crushed or minced
- 1/4 tsp dried tarragon, or 1 tblsp minced fresh
- Salt and Pepper to taste
Preheat the oven to 350 F.
Place the bread crumbs,
walnuts and butter in a food processor and process
until thoroughly combined. Press into the bottom and
slightly up the sides of and 8-inch springform pan.
Set aside.
Beat the Asiago and cream cheese with a mixer until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the garlic and tarragon and combine well. Add salt and
pepper to taste. Pour into the prepared pan and bake for
45 minutes to 1 hour, check after 45 minutes. Cake should be
golden and puffed, not loose in the center. Remove from
the oven and let stand for 30 minutes before cutting.
Serves 6 to 8.
Note: A variation of this is to use mushroom cheese, if it is available.
You may also like to try varying the herb used to your taste.
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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