Vegetable cooking spray
1/4 cup finely crushed onion-flavored melba toast rectangles, divided
3 tablespoons shallots, minced
2 1/2 cups watercress, packed, trimmed
1/4 teaspoon freshly ground pepper
2 cups part-skim Wisconsin ricotta cheese
3/4 cup (3 ounces) Wisconsin provolone or Wisconsin alpine cheese, shredded
1/4 cup all-purpose flour
1/4 teaspoon salt
1 (8 3/4 ounce) can low sodium cream-style corn
Coat the bottom of an 8-inch springform pan with cooking spray; sprinkle with 2 tablespoons melba toast crumbs and set aside.
Coat a medium-size non-stick skillet with cooking spray; place over medium-high until hot. Add shallots; sauté 1 minute. Add watercress and pepper; sauté 2 minutes.
Position knife blade in a food processor bowl; add remaining 2 tablespoons melba toast crumbs, ricotta, provolone, alpine and next 4 ingredients. Process until smooth. Add watercress mixture; process until chopped.
Pour mixture into prepared springform pan. Bake at 325°F for 1 hour and 15 minutes or until almost set. Remove from oven, and cool 15 minutes. Cover and chill 2 hours. Serve chilled or at room temperature.