Cheddar Veggie Appetizer Torte Recipes

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CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

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

Crackers 1 ⅓ cups
Butter ¼ cup
Cheddar cheese 2 cups
Zucchini 1
Mushrooms ½ cup
Red onion ⅓ cup
Yellow bell pepper ¼ cup
Olive oil 1 tbsp
Cream Cheese 1 (8-oz) tub
Large eggs 4
Bacon 2 tbsp
Parmesan cheese 2 tbsp

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

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese

Steps:

  • 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, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. 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. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

HAM AND CHEDDAR TORTA



Ham and Cheddar Torta image

Brunch? Serve ham, Cheddar and veggies baked in an easy press-in-the-pan crust.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h45m

Yield 6

Number Of Ingredients 9

1 1/3 cups Original Bisquick™ mix
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed and mashed
1/3 cup Italian dressing
1 1/2 cups diced cooked ham
1 box (9 oz) frozen cut broccoli, thawed, drained
1 cup shredded Cheddar cheese (4 oz)
1 cup milk
2 tablespoons Original Bisquick™ mix
3 eggs, slightly beaten

Steps:

  • Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.
  • Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.
  • Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 150 mg, Fat 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 1 1/2 g

VEGETABLE TORTES



Vegetable Tortes image

Categories     Cheese     Mushroom     Potato     Vegetable     Appetizer     Bake     Vegetarian     Winter     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 tortes (each serving 8)

Number Of Ingredients 19

2 1/2 lb boiling potatoes such as Yukon Gold
2 lb cremini mushrooms, trimmed and halved
2 shallots, coarsely chopped
1/2 teaspoon dried thyme, crumbled
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
1/4 cup whole milk, heated
1 large garlic clove, minced
1/2 cup chopped scallion greens
1 1/2 (15-oz) boxes frozen peas, thawed
2 lb eggplants
1/4 cup olive oil
7 red bell peppers
5 frozen puff pastry sheets (from three 17 1/4-oz packages), thawed
6 tablespoons fine dry bread crumbs
3/4 lb smoked Gouda or mozzarella, coarsely grated (2 cups)
1 large egg, lightly beaten
Special Equipment
a food mill fitted with fine disk and 2 (10-inch) springform pans

Steps:

  • Cook potatoes:
  • Cover potatoes with cold salted water by 1 inch, then simmer until just tender, about 20 minutes.
  • Prepare mushrooms as potatoes cook:
  • Finely chop mushrooms with shallots and thyme in 2 batches in a food processor. Sauté half of mixture in 2 tablespoons butter with salt and pepper to taste in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add 1/4 cup wine and simmer, stirring, until wine is evaporated, about 2 minutes. Transfer to a bowl to cool, then cook remaining mushroom mixture in same manner. Season as needed.
  • Make potato filling:
  • Drain potatoes in a colander and, when cool enough to handle, peel. Force warm potatoes through food mill into a large bowl. Stir in hot milk, garlic, scallions, remaining 4 tablespoons butter, peas (do not crush), and salt and pepper to taste. Cool to room temperature.
  • Broil eggplants:
  • Preheat broiler.
  • Cut 2 thin lengthwise slices from opposite sides of each eggplant and discard. Cut eggplants lengthwise into 1/4-inch-thick slices, then brush both sides with oil and season with salt and pepper. Arrange some eggplant slices in 1 layer on rack of a broiler pan and broil in batches 2 to 3 inches from heat, turning once, until just tender and golden brown on both sides, about 5 minutes total. Cool cooked eggplant on broiler rack 5 minutes, then transfer to a plate. Broil remainder in same manner.
  • Roast peppers:
  • Lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer peppers to a large bowl and let stand, covered, 15 minutes. Peel peppers, discarding skins. Slit peppers lengthwise and open them flat, discarding seeds and ribs. Pat peppers dry.
  • Make pastry shells:
  • Oil springform pans. Roll out 1 sheet of puff pastry on a lightly floured surface with a floured rolling pin into a 16- by 10 1/2-inch rectangle. Trim edges and halve pastry lengthwise. Line half of side of 1 pan with 1 pastry half, leaving a 1 1/2-inch overhang at top and 1 inch of bottom edge on bottom of pan. Gently press pastry into bottom of pan. Repeat with remaining half sheet of dough so that side of pan is completely lined. Gently press together edges of pastry where they meet. Roll out another pastry sheet into a 14-inch square and cut into a 10-inch round using bottom of springform pan as a guide. (Reserve pastry scraps for another use.) Put round in bottom of pan and press edges to seal. Chill pastry-lined pan while repeating procedure with remaining pan and 2 more pastry sheets.
  • Assemble tortes:
  • Sprinkle bottoms of pastry shells evenly with bread crumbs. Divide filling ingredients between pastry shells in following manner, seasoning each layer with salt and pressing each layer firmly and evenly into pans: potato mixture, 1 cup cheese (1/2 cup each), eggplant, mushroom mixture (press down firmly on mushrooms with paper towels to remove excess moisture and repeat process until towels are almost dry), roasted peppers, and remaining cup cheese.
  • Roll out remaining pastry sheet on lightly floured surface with a floured rolling pin into a 16- by 12-inch rectangle, then cut crosswise into 1/2-inch-wide strips with a pizza wheel or a sharp knife. Brush pastry overhang with egg and arrange half of strips in a lattice pattern on top of filling in each torte. Trim strips at edge of pan. Gently press ends of strips into pastry on sides of pans, then roll overhang into inside edge of pan. Brush lattice and rolled edges with egg. Chill tortes 45 minutes.
  • Bake tortes:
  • Position oven rack in bottom third of oven and cover with a large sheet of foil. Preheat oven to 425°F.
  • Bake tortes on foil in oven, rotating pans halfway through baking, until well browned, 45 to 50 minutes (if tortes get too brown, tent edges with foil). Transfer tortes in pans to a rack. Run a sharp knife around inside edges of pans and carefully remove sides of pans. Cool tortes at least 1 hour (to serve warm) and up to 3 hours (to serve at room temperature).

SAUSAGE-BACON AND CHEESE BREAKFAST TORTE



Sausage-Bacon and Cheese Breakfast Torte image

Honorable Mention Bisquick® Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 10

Number Of Ingredients 12

1 cup Original Bisquick™ mix
1/2 cup yellow cornmeal
2 cups shredded extra sharp Cheddar cheese (8 oz)
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
4 slices applewood-smoked thick-sliced bacon, cut into bite-size pieces
1/2 lb bulk pork sausage
8 eggs
1/4 cup half-and-half
1/2 teaspoon freeze-dried chopped chives
1/8 teaspoon salt
1 tablespoon butter
1/3 cup crumbled peppercorn feta cheese

Steps:

  • Heat oven to 350?F. Spray 10-inch springform pan with cooking spray.
  • In medium bowl, mix Bisquick mix, cornmeal and 1 cup of the Cheddar cheese. Stir in broth until blended. Using greased or buttered hands, press mixture onto bottom of pan, forming a crust. Bake 20 minutes or until crust is set and starting to brown around edges.
  • Meanwhile, in 12-inch nonstick skillet, cook bacon, stirring frequently, until crisp. Remove bacon to paper towels. Discard bacon drippings. In same skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage to bowl.
  • In large bowl, beat eggs, half-and-half, chives and salt with whisk or fork. In same skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are just moist (not dry). Remove from heat; stir in sausage and feta cheese. Spread mixture evenly over crust. Sprinkle with remaining 1 cup Cheddar cheese and the bacon.
  • Bake 8 to 10 minutes or until heated through and cheese is melted. Run metal spatula or table knife along side of torte to loosen from pan; remove side of pan. Cut into wedges; serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 1 g

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese

Steps:

  • 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, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. 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. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CHEDDAR AND VEGETABLE PASTA BAKE



Cheddar and Vegetable Pasta Bake image

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ teaspoon hot pepper sauce
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 48.3 g, Cholesterol 58.8 mg, Fat 19.2 g, Fiber 5.6 g, Protein 28.6 g, SaturatedFat 12 g, Sodium 1008 mg, Sugar 10.9 g

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

Yield 16 servings

Number Of Ingredients 0

Steps:

  • 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, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.Place pan on a baking sheet. 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. Serve warm or chilled. Refrigerate leftovers.Source: tasteofhome.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 149

LAYERED TORTE APPETIZER



Layered Torte Appetizer image

This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.

Provided by Manda

Categories     Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese
1 package hidden valley ranch dressing mix
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup roasted red pepper, drained and chopped
1 dash salt and black pepper
1 -2 clove garlic, minced
3 tablespoons chopped fresh parsley
sliced black olives (optional)

Steps:

  • Cream the cream cheese and salad dressing mix together.
  • In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
  • In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
  • Invert onto plate; remove plastic wrap.
  • You may garnish the top with additional parsley or with sliced black olives, if desired.
  • Serve with crackers or fresh veggie dippers.

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CHEDDAR-VEGGIE APPETIZER TORTE | RECIPE | VEGGIE APPETIZERS, …
Jun 22, 2017 - A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.co.uk


KENTUCKY CHEESE TORTE - A WELL SEASONED KITCHEN
Line a 6-inch spring form pan with plastic wrap. In a medium mixing bowl, combine the cheddar cheese, pecans, chopped onion and enough mayonnaise to hold the mixture together. Season to taste with salt and pepper. Spread half of mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator.
From seasonedkitchen.com


VEGETABLE APPETIZER RECIPES | ALLRECIPES
Mushroom Appetizers. Three toasted baguette slices topped with herbed cheese spread and chopped black and green olives on a rectangular tray. Olive Appetizers. 769266.jpg. Zucchini Appetizers. stuffed mushroom caps on a square white …
From allrecipes.com


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