A showstopping appetizer for any event. Serve slightly warm or at room temperature with vegetable slices or crackers.
Preheat oven to 325° F (160° C). Place rack in the centre of oven.
In a food processor fitted with a metal blade, process crumbs and mustard seeds for 10 seconds. Place into a bowl with butter. Mix together until it resembles wet sand. Press into the bottom of a cheesecake pan. Place into the preheated oven for 10 minutes. Cool on a rack.
In a skillet, heat canola oil over medium heat, add diced onions and saute, stirring until caramelized, about 10 minutes. Cool in pan. Drain onions of excess oil.
Add prepared sundried tomatoes to onions.
In a food processor fitted with metal blade, process cream cheese, eggs, flour, mustard seeds, dill, oregano and pepper for 2 minutes or until smooth. Scrape the side of the mixing bowl, process 1 minute and place into a medium bowl.
With a rubber spatula, blend Dijon mustard, caramelized onions and sundried tomatoes into the mixture.
Pour into prepared pan, smoothing in the sides. Bake for 40-45 minutes or until top is light brown and dry looking. Cool on wire rack for 60 minutes prior to unmolding.
Top with diced tomatoes and green onions if using. Serve with vegetables slices or crackers.
You can replace the onions with 1/4 cup shallots.
You can replace the sundried tomatoes with 1/4 cup freshly diced tomatoes.