1/4 cup breadcrumbs 2 tablespoons butter 3 tablespoons Parmesan, grated 1 pound cream cheese 3/4 cup fresh Asiago, shredded 2 large eggs 2 tablespoon fresh parsley, chopped 2 tablespoon fresh dill, chopped 1 teaspoon lemon zest 1/4 teaspoon salt 1/2 cup sour cream 2 medium Saint Louis Bread Co. Asiago Baguettes
Preheat oven to 350 degrees. Spray a 6" by 3" round baking pan with vegetable oil spray and line bottom with parchment paper. Blend breadcrumbs, Parmesan, and butter together. Press into bottom of prepared pan. Blend cream cheese in mixer until light and fluffy. Mix in fresh Asiago cheese. Add eggs slowly, scraping bowl as needed. Mix in parsley, fresh dill, lemon zest and salt. Mix all ingredients well. Fold in sour cream by hand. Pour into prepared pans and bake 30 to 40 minutes in a water bath, or until center is still slightly soft but edges are set. Turn off oven and let cake cool in oven. Cool completely on rack and chill overnight. Serve with slices of Asiago baguette
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