Provided by Tufgrlz
Number Of Ingredients 15
Steps:
- Dust the sides of a buttered 9 inch pan with 2 Tbs. breadcrumbs. Combine remaining 1/2 cup breadcrumbs, Parmesan cheese, and melted butter in a small bow; stir well. Press mixture in the bottom of 9 inch pan; refridgerate until batter is complete. Beat cream cheese until smooth; add eggs, one at a time, beating after each addition. Add half-and-half, salt, ground red pepper and black pepper; blend well. Stir in Provolone cheese. Divide batter into two equal portions; set aside. Melt remaining 2 Tbs. butter in a large skillet; add mushrooms, leeks, and garlic. Saute until leeks are tender. Remove from heat, and blend in spinach. Add spinach mixture to one half of cream cheese batter; blend well, and pour into prepared crust. Add roasted red bell peppers to remaining half of cream cheese batter; blend well, and pour evenly over spinach batter. Tap pan gently on counter to remove any air pockets. Bake in a preheated 325 over for 1 hour or until just set. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 24 hours before serving. Remove torte from pan, and garnish with fresh leeks and red bell pepper strips. Serve at room temperature with toasted French bread baguette slices.
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