INGREDIENTS

(Serves 8-12)

Nonstick cooking spray, as needed

2 tablespoons dry bread crumbs

1 tablespoon olive oil

1 smll diced white onion (1/2 cup)

1 tablespoon chopped garlic

1 tablespoon cracked black pepper

4 1/2 pounds cream cheese, at room temperature

1/3 cup prepared basil pesto

2 large eggs

2 tablespoons fresh lemon juice

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 1/2 cups shredded fontina cheese. 

Preheat the oven to 325F.  Spray a ten-inch sprinform cake pan with nonstick cooking spray.  Sprinkle the bread crumbs evenly over the bottom of the pan. (2) In a small skillet, heat the olive oil.  Add the onion, garlic, and pepper, and saute' for four minutes, stirring often. Remove from the heat and let cool completely.  (3) Using an electric mixer fitted with the paddle attachment, gently mix the cream cheese, pesto, eggs, lemon juice, flour, and salt until smooth.  Gradually fold in the fontina cheese and the onion mixture, and mix until blended. (4) Pour the mixture into the prepared springform pan and smooth the top with a metal spatula.  Bake for fifty to sixty minutes, or until slightly golden on top and set.  (5) Remove from the oven and allow to cool to room temperature before loosely covering and placing in the refrigerator to chill until ready to serve.