Savory Swiss Cake- Gloria Bush from Pittsburgh, PA

Prep Time: 20
Total Time: 135
Servings: 16

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Ingredients:

1-1/2 cups finely crushed low-salt thin wheat crackers
1/2 cups margarine, melted
1-1/2 (8 oz) package light cream cheese (Neufchatel)
2-8 oz. cartons plain yogurt
1/2 tsp. ground black pepper
1/4 tsp. dried basil, crushed
1/8 tsp. dried rosemary, crushed
1 egg
1 egg yolk
8 oz. process Swiss cheese, shredded (2 cups) Wheat or rye crackers, rye party bread rounds, or toasted French bread slices

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Cooking Instructions:

For crust,combine crushed crackers and melted margarine.  Press onto bottom and about 1-1/2 inches up the sides of an 8-inch springform pan.  Set aside.

Beat cream cheese with an electric mixer until softened.  Add yogurt, pepper, basil, and rosemary.  Beat until well blended.  Add egg and egg yolk.  Beat on low speed just until mixed.  Stir in processed Swiss cheese.  Pour into crust-lined pan.  Place pan on a baking sheet.

Bake in a 375 degree F. oven for 45 to 50 minutes or until nearly set in center.  Cool 5 minutes on rack.  With narrow spatula, loosen crust from sides of pan.  Cool 30 minutes.  Remove sides of pan; cool completely.  When cooled, return sides of pan.  Cover loosely; chill in the refrigerator for at least 4 hours or up to 24 hours.

To serve, cut into small wedges; spread on crackers, bread rounds, or French bread slices.  Makes 16 appetizer servings.

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Memorable Moment:

The first time I made this was for our Red Hat wine and cheese tasting party.  Unfortunately, there was only 3 Red Hats and 2 husbands.  There was certainly enough food for us.