Sunday, December 30, 2007

Roasted Red Pepper Artichoke Torte



2 1/2 cups chopped bagels (about 3 bagels)
2 tablespoons olive oil
Vegetable cooking spray
2 packages (8 ounces each) cream cheese, softened
1 can (10 3/4 ounces) condensed cream of celery soup
1 container (4 ounces) cholesterol-free egg substitute or 2 eggs
2 tablespoons chopped green onion
1 tablespoon dried Italian seasoning
1 can (8 1/2 ounces) artichoke hearts, drained and chopped
1 jar (15 ounces) roasted red bell peppers, drained and chopped, divided
1 cup chopped fresh basil, divided

In a medium bowl, combine the bagels and oil; mix well. Spray 9X2 1/2-inch springform baking pan with vegetable cooking spray. Press bagel mixture into bottom of springform pan. Bake at 375 degrees for 15 minutes. Cool.

With electric mixer, combine cheeses, soup, egg, green onion, Italian seasoning and garlic; mix well. Spread half of cheese mixture over bagel crust. Top with artichokes and half each of peppers and basil. Spread remaining cheese filling over basil; top with remaining peppers. Bake at 375 degrees for 1 hour or until set in middle. Cool.

Refrigerate 6 to 8 hours or overnight. Run knife around edge of torte; remove side of pan. Top with remaining basil. Slice thinly and serve with crackers.

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