Cheddar-Veggie Appetizer Torte

Health score
2%
Cheddar-Veggie Appetizer Torte
55 min.
16
269kcal

Suggestions

Cheddar-Veggie Appetizer Torte: A Savory Delight for Your Next Gathering
If you're looking for a delicious and versatile appetizer that's sure to impress your guests, look no further than this Cheddar-Veggie Appetizer Torte. This mouthwatering dish combines the rich, sharp flavors of cheddar cheese with the freshness of zucchini, mushrooms, red onion, and red pepper, all encased in a buttery multigrain cracker crust. With a creamy garlic and herb cream cheese filling and a sprinkle of Parmesan on top, this torte is the perfect blend of textures and flavors that will have your friends and family asking for the recipe.
Not only is this Cheddar-Veggie Appetizer Torte incredibly tasty, but it's also incredibly easy to make. In just 55 minutes, you can whip up this delightful dish that serves 16 people, making it a fantastic choice for parties, potlucks, or even a simple family dinner. Each serving comes in at a reasonable 269 calories, ensuring that you can enjoy this delicious appetizer without any guilt.
Whether you serve it warm or chilled, the Cheddar-Veggie Appetizer Torte is sure to be a hit. So why not give it a try and discover a new favorite that's sure to become a staple in your entertaining repertoire?

Ingredients

  • 1.3 cups bread crushed finely
  • 1.3 cups bread crushed finely
  • 0.3 cup butter melted
  • cups sharp cheddar cheese shredded
  • 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
  • tablespoon olive oil 
  • ounces alouette garlic & herbs spreadable cheese 
  • large eggs lightly beaten
  • tablespoons bacon crumbled cooked
  • 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.

Nutrition Facts

Calories269kcal
Protein16.4%
Fat54.81%
Carbs28.79%

Properties

Glycemic Index
22.15
Glycemic Load
10.45
Inflammation Score
-3
Nutrition Score
10.632608569187%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
0.17mg
Kaempferol
0.02mg
Quercetin
0.73mg

Nutrients percent of daily need

Calories:269.37kcal
13.47%
Fat:16.61g
25.55%
Saturated Fat:8.32g
52.02%
Carbohydrates:19.63g
6.54%
Net Carbohydrates:17.03g
6.19%
Sugar:2.38g
2.64%
Cholesterol:85.07mg
28.36%
Sodium:414.18mg
18.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.18g
22.36%
Manganese:0.87mg
43.51%
Selenium:19.3µg
27.57%
Phosphorus:190.78mg
19.08%
Calcium:179.91mg
17.99%
Vitamin B2:0.22mg
13.19%
Vitamin B1:0.18mg
11.97%
Vitamin B3:2.13mg
10.67%
Fiber:2.61g
10.42%
Zinc:1.5mg
9.98%
Magnesium:38.72mg
9.68%
Vitamin A:392.29IU
7.85%
Vitamin B6:0.15mg
7.52%
Folate:30.04µg
7.51%
Iron:1.34mg
7.45%
Vitamin B5:0.65mg
6.53%
Copper:0.13mg
6.43%
Vitamin C:4.67mg
5.66%
Potassium:181.19mg
5.18%
Vitamin B12:0.29µg
4.79%
Vitamin E:0.71mg
4.75%
Vitamin K:4.68µg
4.46%
Vitamin D:0.35µg
2.36%
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