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Nutrition Facts

One serving:
(1 slice)

Calories:
164

Fat:
14 g

Saturated Fat:
8 g

Cholesterol:
96 mg

Sodium:
267 mg

Carbohydrate:
3 g

Fiber:
0 g

Protein:
6 g

Cheddar-Veggie Appetizer Torte

From Country Woman

A line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy to eat as finger food-plus, it's delicious hot or cold.

SERVINGS	16
CATEGORY	Appetizer
METHOD	Baked
PREP	25 min.
COOK	30 min.
TOTAL	55 min.

INGREDIENTS

1-1/3 cups finely crushed multigrain crackers

1/4 cup butter, melted

2 cups (8 ounces) shredded sharp cheddar cheese

1 small zucchini, finely chopped

5 small fresh mushrooms, sliced

1/3 cup finely chopped red onion

1/4 cup finely chopped sweet red pepper

1 tablespoon olive oil

1 carton (8 ounces) spreadable garlic and herb cream cheese

4 eggs, lightly beaten

2 tablespoons crumbled cooked bacon

2 tablespoons grated Parmesan cheese

2 fresh basil leaves, thinly sliced

DIRECTIONS

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.
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.
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. Garnish with basil. Serve warm or chilled. Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts

Cheddar-Veggie Appetizer Torte

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Sep 5, 2008