Roasted Vegetable Cheesecake

From Sodexo at Western Illinois University

Ingredients
10 oz crushed croutons
2 oz Parmesan cheese, shredded
2 tsps olive oil
1 tsp salt
1 tsp pepper
1/2 cup liquid scrambled egg mix
5 oz yellow onion, diced fine
6 oz red peppers, diced fine
3 oz sundried tomatoes, diced fine
4 oz zucchini, 1/4-inch dice
2 oz yellow squash, 1/4-inch dice
2 oz carrots, shredded
1.5 lbs cream cheese, softened
100 crackers

Method
Coat all vegetables except sundried tomatoes in olive oil, salt and pepper and roast in a 350º degree oven for 5 minutes. Add vegetables, sundried tomatoes, cheese, scrambled egg mix and 8 oz of crushed croutons to softened cream cheese and blend. Place 2 oz of crushed croutons on the bottom of a greased 9-inch springform pan. Add vegetable-cream cheese mixture to pan and press firmly to fill any air gaps and to make sure it’s evenly distributed.

Bake in a 350º oven for 25-35 minutes, until a light brown crust forms and the cheesecake is firm to the touch.

Remove from springform pan and serve with crackers. If desired, garnish each by placing using a red lettuce leaf under the cheesecake on the cracker, and adding a tomato rose in the center.

Served with other appetizers, this recipe can feed up to 50 guests at a reception.