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Cheddar-Veggie Appetizer Torte

Cheddar-Veggie Appetizer Torte

Cheddar-Veggie Appetizer Torte is a delightful, customizable dish perfect for gatherings, featuring a flaky crust and creamy filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup multigrain crackers Creates a sturdy base; swap with breadcrumbs or panko for a different texture.
  • 4 tablespoons butter Binds the cracker crumbs together; consider using olive oil for a lighter option.
For the Filling
  • 2 cups sharp cheddar cheese Offers a rich, tangy flavor; feel free to replace with mozzarella or Gouda for a unique twist.
  • 1 medium zucchini Adds moisture; substitute with extra mushrooms or any favorite veggies.
  • 1 cup fresh mushrooms Elevates the umami flavor; any variety like button or portobello works beautifully.
  • 1 medium red onion Provides sweetness and depth; yellow onions or shallots can work in a pinch.
  • 1 medium sweet red pepper Brings in color and sweetness; green bell peppers can easily substitute.
  • 2 tablespoons olive oil Ideal for sautéing the vegetables; butter or cooking spray could also be used.
  • 8 ounces garlic and herb cream cheese Forms the creamy filling; mix regular cream cheese with herbs for a quick alternative.
  • 2 large eggs Acts as a binding agent and adds richness; consider silken tofu for a vegan twist.
  • 1 cup cooked bacon Introduces savory notes; omit for a vegetarian option or replace with vegetarian bacon.
  • 1/2 cup parmesan cheese Adds depth of flavor; nutritional yeast serves as a dairy-free alternative.

Equipment

  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: In a small bowl, combine multigrain cracker crumbs with melted butter until fully coated. Press this mixture into the bottom of a greased 9-inch springform pan, creating an even layer. Bake at 375°F for about 10 minutes.
  2. Add the Cheddar Cheese: Once the crust is cooled, evenly spread a layer of shredded sharp cheddar cheese over the cracker base.
  3. Sauté the Vegetables: In a skillet, heat olive oil and add diced zucchini, sliced mushrooms, chopped red onion, and sweet red pepper. Sauté for about 5-7 minutes until tender.
  4. Mix the Cream Cheese Filling: Beat garlic and herb cream cheese until smooth, gradually mix in eggs, and stir in crumbled bacon if using.
  5. Assemble the Torte: Layer sautéed vegetables over cheese, pour cream cheese mixture over them, and top with grated Parmesan cheese.
  6. Bake the Torte: Bake at 375°F for 30-35 minutes until edges are firm and center is just set. Top should be golden brown.
  7. Cool and Remove from Pan: Allow to cool for 10 minutes in the pan, run a knife around the edge, and remove the springform pan.
  8. Serve and Enjoy: Slice the torte into wedges, serve warm or chilled, and enjoy your gathering!

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 24gProtein: 10gFat: 16gSaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 4mg

Notes

Room temperature cream cheese ensures a smooth mix with eggs. Feel free to customize with available veggies.

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