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Cheddar-Veggie Appetizer Torte

Cheddar-Veggie Appetizer Torte
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Prep time: 
Cook time: 
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Serves: 16 servings
 
Ingredients
  • 1-1/3 cups finely crushed multigrain crackers
  • ¼ cup butter, melted
  • 2 cups shredded sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • ½ cup sliced fresh mushrooms
  • ⅓ cup finely chopped red onion
  • ¼ cup finely chopped sweet red pepper
  • 1 tablespoon olive oil
  • 1 carton (8 ounces) spreadable garlic and herb cream cheese
  • 4 large eggs, lightly beaten
  • 2 tablespoons crumbled cooked bacon
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
  2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
  3. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

 

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