Crust:
5 (1-oz.) slices whole wheat bread
1/2 C. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. grated lemon rind
1/2 tsp. freshly ground black pepper
1 T. butter
1 tsp. extravirgin olive oil
1 garlic clove, minced

Filling:
1 1/4 C. sun-dried tomato halves, packed without oil (about 3 oz.)
1 1/4 C. 1% low-fat cottage cheese
1 T. fresh lemon juice
1 T. all-purpose flour
1/4 tsp. salt
2 (8-oz.) blocks 1/3-less-fat cream cheese
2 (8-oz.) blocks fat-free cream cheese
2 large egg whites
1/4 C. coarsely chopped fresh basil
1/2 C. drained canned artichoke hearts, chopped
72 Melba toast rounds (about 12.5 oz.)

Preheat oven to 350°.Line bottom of a 9-inch springform pan with parchment. To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 C.. Combine breadcrumbs, parsley, 1/2 tsp. salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside. To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350° for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.

Yield: 24 servings (serving size: 1 wedge and 3 melba toast rounds)
Calories: 164
Fat: 6.3g
Fiber: 1.9g