Cheddar Vegetable Torte Recipes

CHEDDAR VEGETABLE TORTE

Steps:

• 1. Preheat oven to 375 degrees. Butter a spring form pan and line the outside with aluminum foil.
• 2. In a bowl, combine bread crumbs (or crushed crackers) and the butter. Press into bottom of prepared spring form pan.
• 3. Sprinkle cheddar cheese on top of the bread crumb crust.
• 4. In a skillet, saute zucchini,mushrooms,onion and pepper in the olive oil until tender. Spoon over the cheddar cheese layer.
• 5. In a separate bowl (or Kitchen Aid) beat cream cheese until smooth. Add eggs and beat until combined well. Stir in bacon pieces. Pour this over the top of the vegetable layer. Sprinkle the parmesan cheese on top.
• 6. Place in preheated oven on a baking sheet, and bake for 30-35 minutes until the center is almost set. Cool on wire rack for 10 minutes before removing from spring form pan carefully. Enjoy!!!

CHEDDAR-VEGGIE APPETIZER TORTE

Steps:

• 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. Serve warm or chilled. Refrigerate leftovers.

CHEDDAR-VEGGIE APPETIZER TORTE

Steps:

• 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. Serve warm or chilled. Refrigerate leftovers.

CHEDDAR-VEGGIE APPETIZER TORTE

Steps:

• Combine 1 ⅓ cups of cracker crumbs and butter in a small bowl. Press the mixture onto the bottom of a greased 9-inch springform pan.
• Sprinkle the base with 2 cups of shredded Cheddar cheese.
• Saute 1 small finely chopped zucchini, ½ a cup of sliced fresh mushrooms, ⅓ cup of finely chopped red onion, ¼ cup of finely chopped sweet yellow pepper in a skillet with 1 tablespoon of olive oil until tender. Spoon the mixture over the cheese.
• Beat 1 tub of cream cheese in a bowl until smooth. Add 4 eggs and beat on low speed just until combined. Stir in 2 tablespoons of crumbled bacon and pour over vegetable mixture. Sprinkle with Parmesan cheese.
• Place the pan on a baking sheet. Bake at 375 °F for 30-35 minutes until the center is almost set.
• Remove from the oven and cool on a wire rack.
• Carefully slide a knife around the edge of the pan to loosen the quiche and remove sides of the pan.
• Serve warm or cold.

CHEDDAR VEGETABLE SOUP

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.