Name: Cheddar-Veggie Appetizer Torte
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1-1/3 cups finely crushed multigrain crackers -; 1/4 cup butter, melted -; 2 cups shredded sharp cheddar cheese -; 1 small zucchini, finely chopped -; 1/2 cup sliced fresh mushrooms -; 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 large eggs, lightly beaten -; 2 tablespoons crumbled cooked bacon -; 2 tablespoons grated Parmesan cheese -

Ingredients for - Cheddar-Veggie Appetizer Torte

1. 1-1/3 cups finely crushed multigrain crackers

2. 1/4 cup butter, melted

3. 2 cups shredded sharp cheddar cheese

4. 1 small zucchini, finely chopped

5. 1/2 cup sliced fresh mushrooms

6. 1/3 cup finely chopped red onion

7. 1/4 cup finely chopped sweet red pepper

8. 1 tablespoon olive oil

9. 1 carton (8 ounces) spreadable garlic and herb cream cheese

10. 4 large eggs, lightly beaten

11. 2 tablespoons crumbled cooked bacon

12. 2 tablespoons grated Parmesan cheese

How to cook deliciously - Cheddar-Veggie Appetizer Torte

1 . Stage

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 . Stage

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 . Stage

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.