Cheddar-Veggie Appetizer Torte

Ingredients

• 1.3 cups bread crushed finely
• 1.3 cups bread crushed finely
• 0.3 cup butter melted
• 2 cups sharp cheddar cheese shredded
• 1 small zucchini finely chopped
• 0.5 cup mushrooms fresh sliced
• 0.5 cup mushrooms fresh sliced
• 0.3 cup onion red finely chopped
• 0.3 cup bell pepper sweet red finely chopped
• 1 tablespoon olive oil 
• 8 ounces alouette garlic & herbs spreadable cheese 
• 4 large eggs lightly beaten
• 2 tablespoons bacon crumbled cooked
• 2 tablespoons parmesan cheese grated

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• springform pan

Directions

1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan.
2. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
3. In a large bowl, beat cream cheese until smooth.
4. Add eggs; beat on low speed just until combined. Stir in bacon.
5. Pour over vegetable mixture.
6. Sprinkle with Parmesan cheese.
7. Place pan on a baking sheet.
8. 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.
9. Serve warm or chilled. Refrigerate leftovers.