Dandelion Appetizer Cheesecake

Ingredients

1 1/4 cup Pumpernickel bread crumbs
3 tablespoons margarine, melted
1/2 cup olive oil
1 1/2 cup dandelion greens
1/2 cup fresh basil
1/2 teaspoon salt
1 garlic clove, halved
2 ñ 8 oz. cream cheese
1 cup Ricotta cheese
1/4 cup chives, chopped
3 eggs
1/2 cup Parmesan cheese, grated
1/2 cup pine nuts

Instructions

Combine crumbs and margarine. Press into the bottom of a 9-inch spring-form pan. Bake at 350º for 10 minutes. In a blender, combine oil, dandelions, basil, salt, chives, and garlic and blend until smooth. To the dandelion mixture, add the cream and Ricotta cheeses and mix at a medium speed. Add the eggs, one at a time, continuing to blend well. Blend in Parmesan cheese. Pour mixture over crust. Top with pine nuts. Bake at 325º for 1 hour and 15 minutes. Loosen cake from rim of pan. Cool before removing cake from pan. Serve warm or at room temperature.