This delicious appetizer made 3rd place in the Indiana Grown Culinary Competition at the State Fair. Perfect for gatherings of family and friends!
1 1/3 cups sesame seed cracker crumbs (place crackers in a food processor fitted with a steel blade and process until crumbs form)
1/4 cup shredded parmesan cheese
1/3 cup butter
3 tsps. Eisele’s Raw Honey
8 slices Indiana Kitchen Hardwood Smoked Bacon
2 (8oz.) packages cream cheese
1/3 cup Trader’s Point Creamery Whole Milk Yogurt
1 large egg
¼ tsp. salt
¾ tsp. coarsely ground black pepper
¾ tsp. roasted garlic granules
¼ cup sliced green onions
¼ cup drained, diced roasted red bell peppers
1 cup shredded Mozzarella cheese
Well-drained, diced Roma tomatoes
Preheat oven to 325°F. Lightly grease a 9-inch spring-form pan.
In a small bowl, combine cracker crumbs and Parmesan cheese. In a small saucepan over low heat, melt butter with honey and add to sesame seed cracker crumbs and cheese; mix well. Press onto bottom and 1 1/2 inches up the sides of the spring-form pan.
Cook bacon, cool and crumble. In a large bowl of an electric mixer, beat cream cheese, yogurt and egg until well-blended. Add bacon, salt, pepper, garlic granules, green onions, bell peppers and cheese. Beat well, scraping bowl frequently. Pour filling into crust. Bake for 35 to 40 minutes or until just set. Place pan on rack.
After 15 minutes, carefully loosen edges from pan. Let cool on rack 2 hours. Loosely cover and refrigerate at least 2 hours. Top with diced tomatoes. Cut into wedges and serve with crackers.