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Cheddar-Veggie Appetizer Torte Recipe

Cheddar-Veggie Appetizer Torte Recipe

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. — Barbara Estabrook, Rhinelander, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:16 servings

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

Directions

  • 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. Yield: 16 servings.

Nutritional Facts

1 serving (1 slice) equals 164 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 267 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.