Spanish Appetizer Cheesecake

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Diamond Nuts


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1 cup fresh white bread crumbs, toasted

½ cup chopped walnuts

3 tablespoons unsalted butter, melted

½ pound pepper jack cheese, grated

½ pound Mexican queso blanco, grated

2 (8 oz) packages cream cheese, softened

4 large eggs

1 (12 oz) jar roasted red peppers, drained, chopped

2 jalapeno peppers, seeded and diced

1 tablespoon minced or grated garlic

3 tablespoons minced fresh flat-leaf parsley

½ teaspoon salt

¼ teaspoon coarsely ground black pepper, or more to taste

Topping: 1 cup purchased pesto sauce

For serving: Assorted bread slices, bagel chips, corn chip scoopers, crackers

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