CHEDDAR VEGETABLE TORTE
Savory cheesecakes are a wonderful and easy to transport appetizer. This recipe is good hot, cold, or at room temperature making it a perfect addition to your party buffet. Easy and make ahead! I started with an old recipe from Country Woman and from there made it my own. Simply delicious and received rave reviews on several...
Provided by Deb Crane
Categories Other Snacks
Number Of Ingredients 12
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
This Cheddar-Veggie Appetizer Torte Is a Fantastic Vegetable Quiche That Tastes Fantastic Whether It Is Served Warm or Cold. Bring It ...
Provided by Jelena Mardere
Categories Best Cheese Recipes, Easy Pie Recipes, Quiche Recipes, Zucchini Casserole Recipes, Zucchini Recipes
Time 40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 175, Fat 15g, Carbohydrate 3g, Protein 6g, Cholesterol 81mg, Sodium 244mg
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
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