Cheddar-Veggie Appetizer Tort


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4 eggs, lightly beaten

3 pieces crumbled cooked bacon

2 Tbs. grated Parmesan cheese

1 1/3 cups finely crushed multigrain crackers

1/4 cup butter, melted

2 cups (8 ounces) shredded sharp cheddar cheese

1 small zucchini, finely chopped

5 small fresh mushrooms, sliced

1/3 cup finely chopped red onion

1/4 cup finely chopped sweet red pepper

1 Tbs. olive oil

8 ounce cream cheese

2 tsp. Mexican spice blend

1. 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, sauté the zucchini, mushrooms, onion and red pepper in oil until

tender. Spoon over cheese.

2. In a large bowl, beat cream cheese and Mexican spice until smooth. Add

eggs; beat on low speed just until combined. Stir in bacon. Pour over

vegetable mixture. Sprinkle with Parmesan cheese.

3. Place pan on a baking sheet. Bake at 375° for 24 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.

Recipe Source: Adapted from recipe from Taste of Home

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