50 Cheese Appetizers

1. Parmesan cheese sticks. Beat 1 egg with 1 tablespoon water. On a floured surface, roll 1 sheet of thawed puff pastry into a 12-inch square; brush with the beaten egg and sprinkle with 1/2 cup grated Parmesan, 1/2 teaspoon each salt and paprika, and 1/4 teaspoon cayenne pepper. Cut into 24 strips (1.3 cm thick), twisting each into a spiral. Bake for 15 minutes at 375°F (190°C) until golden brown.

2. Chili Cheese Sticks. Make cheese sticks (No. 1), substituting grated cheddar for the Parmesan. Use smoked paprika and sprinkle the dough with 1 teaspoon chili powder.

3. "Palmier" with Parmesan and prosciutto. On a floured surface, roll out 1 sheet of thawed sweet puff pastry into a 12-inch square. Cut in half; top each half with 1/4 cup grated Parmesan and 1 ounce sliced ​​prosciutto. Roll the short edges of each rectangle into a tube, meeting in the center; press lightly and freeze until firm. Trim the edges and slice the rolls into 1/4-inch-thick slices. Bake for 12-15 minutes at 400°F (200°C) until golden brown.

4. Mozzarella on skewers. Toss bocconcini (small mozzarella balls), diced fontina cheese, pitted Kalamata olives, and Peppadew peppers with olive oil, chopped parsley, rosemary, and red pepper flakes. Thread onto small skewers.

5. Cheddar with sausage. Place cheddar slices on 0.6 cm thick slices of dry sausage. Bake for 3-5 minutes at 190°C, until the cheese is melted. Sandwich with buttery crackers.

6. Cheddar Crackers. In a food processor, process 2 ounces (55 g) of cold butter, 1 cup each grated sharp cheddar and flour, 1/2 teaspoon each salt and paprika, and a pinch of cayenne pepper until crumbly. Add 2 tablespoons of water and process until a dough forms. Form the dough into a 9-inch (23 cm) log, wrap in plastic wrap, and chill for 1 hour. Slice into 1/4-inch (0.6 cm) thick slices. Bake at 375°F (190°C) for about 20 minutes, until golden brown.

7. Cheese cracker sandwiches. Prepare crackers (No. 6). Assemble peanut butter sandwiches.

8. Parmesan chips. Place 1 tablespoon handfuls of grated Parmesan cheese on a baking sheet lined with a silicone mat, spacing them 2.5 cm apart. Sprinkle with pepper and chopped herbs (rosemary, sage, and/or thyme). Bake for 6-8 minutes at 450°F (230°C) until crisp. Let cool slightly.

9. Sage Cheese Chips. On a baking sheet lined with a silicone mat, arrange thin slices of raclette cheese (2.5 cm each) 2.5 cm apart. Sprinkle with chopped sage and pine nuts. Bake for 7 minutes at 450°F (230°C) until golden brown and the cheese is melted. Let cool slightly.

10. Pepper Jack Cheese Toasts. Combine 3/4 cup each grated Pepper Jack and Cheddar cheese, 1/2 cup mayonnaise, and 4 chopped chives. Spread on 5 slices of white bread. Bake for 15 minutes at 425°F (220°C) until golden brown. Cut into triangles. Top with chopped chives and pickled jalapeños.


11. Goat cheese with honey and nuts. Combine 1/4 cup each olive oil, walnut oil, and chopped walnuts, 2 tablespoons honey, and pepper to taste. Pour over a 12-ounce (310 g) block of sliced ​​goat cheese in a large bowl. Let sit for 2 hours; garnish with chopped chives. Serve with crostini.


12. Crostini with ricotta and pistachios. Whisk together 8 ounces (230 g) of ricotta cheese, 2 tablespoons each of heavy cream and grated Parmesan, and a pinch of salt until smooth. Stir in 1 tablespoon of olive oil, a pinch of red pepper flakes, and chopped rosemary. Spread the mixture over the crostini; top with orange marmalade and chopped pistachios.

13. Greek halloumi. Combine 3 tablespoons each olive oil, chopped Kalamata olives, roasted red pepper, 1 tablespoon lemon juice, and 1 minced garlic clove; stir in 1 tablespoon each chopped mint, oregano, and chives, and a pinch of red pepper flakes. Cut a 8-ounce (230 g) block of halloumi cheese into 2 thin rectangles; coat in flour. Fry in olive oil for 3 minutes per side, until golden. Top with the olive salad; serve with bread.

14. Middle Eastern Cheese Dip. Combine 2 cups labneh (yogurt cheese), 2 grated garlic cloves, 2 tablespoons each chopped parsley, dill, and mint, 2 chopped green onions, and the juice of 1 lemon. Season with salt, ground cumin, and hot paprika. Drizzle with olive oil and sprinkle with paprika. Serve with pita bread.

15. Cheese dip sauce with garlic and herbs. Combine garlic and herb cheese spread (140g package), 1/4 cup yogurt, and 2 tablespoons sour cream until smooth; season with salt. Sprinkle with chopped green onions. Serve with chips.

16. Gorgonzola dipping sauce. Whisk together 3/4 cup sour cream, 1/2 cup crumbled Gorgonzola cheese, and 1 tablespoon milk until smooth; season with salt and cayenne pepper. Serve with assorted vegetable crudites.

17. Beer and Havarti cheese sauce. Melt 2 oz (55 g) butter over medium heat. Stir in 1/4 cup flour and cook, stirring, for 2 minutes. Add 1 cup each heavy cream and beer, 1 tablespoon Dijon mustard, and 1/2 teaspoon each salt and hot sauce; simmer for 5 minutes. Stir in 2 cups grated Havarti cheese with caraway seeds until melted. Serve with chips.


18. Cheese balls with figs and nuts. In a food processor, puree 8 oz (230 g) of softened goat cheese and 4 oz (120 g) of Gorgonzola Dolce cheese until smooth. Stir in 3 tbsp (3 tablespoons) chopped dried figs; chill. Form into 1-inch (2.5 cm) balls; roll in freshly ground pepper and chopped candied walnuts.

19. Cheese balls with bacon and onions. Combine 8 ounces softened cream cheese, 1 cup grated Gouda, 2 slices chopped cooked bacon, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and hot sauce to taste; chill. Form into 1-inch balls; roll in chopped chives.


20. Toasts with cheese and figs. Cut it focaccia with rosemary into small slices. Prepare the Fig Cheese Ball Mix (No. 18); do not chill or roll into balls. Spread on focaccia; sprinkle with Parmesan. Bake in the oven at high heat for 2-3 minutes, until golden brown. Sprinkle with chopped parsley.


21. Flatbreads with cheese and olives. Combine 1/2 cup each chopped green olives and parsley, 1/4 cup olive oil, and 1 grated garlic clove; season with pepper. Arrange on 2 flatbreads and sprinkle with 1/2 cup grated Asiago cheese. Bake for 12 minutes at 425°F (220°C) until crisp. Cut into wedges.

22. Pizzetta with mushrooms and cheese. Sauté 230g of oyster mushrooms in olive oil until soft; season with salt and pepper. On parchment paper, form 450g of prepared pizza dough into 2 rectangles measuring 10x30cm. Top each with 90g of sliced ​​Camembert cheese and mushrooms; drizzle with olive oil. Bake on a preheated baking sheet at 245°C for 15 minutes, until the dough is golden brown. Sprinkle with chopped parsley and cut into pieces.


23. Spanakopita tartlets. Reheat defrosted creamed spinach (280g package) as directed on the package. Stir in 1/2 cup crumbled feta and 2 tablespoons each chopped green onion and dill. Fill 30 frozen mini filo pastry tartlets with the mixture. Bake for 15 minutes at 400°F (200°C), until the filling is set. Cool slightly.

24. Tartlets with chicken and cheese. Combine 2 cups diced skinless grilled chicken, 1 cup each mayonnaise and diced Havarti cheese with dill, 2 tablespoons each grated Parmesan cheese, lemon juice, and a pinch of nutmeg. Fill 30 frozen mini filo pastry tartlets with the mixture. Bake at 425°F (220°C) for 4 minutes, until the cheese is melted. Sprinkle with paprika and chives. Cool slightly.

25. Hot cheese sandwiches with chutney. Spread it chutney Place 4 slices of sourdough bread on top, top with 1/2 cup grated Comté cheese. Top with 4 slices of bread. Pan-fry with butter and fresh thyme for 4 minutes per side, until golden brown. Cut into strips.

26. Hot cheese sandwiches with bacon. Caramelize the sliced ​​onion in butter over medium-low heat for 30 minutes. Divide 8 slices of cheddar, the onion, 4 slices of crumbled fried bacon, and some fresh thyme between 4 slices of rye bread. Top with 4 more slices of bread. Fry in a skillet with butter for 4 minutes on each side until golden brown. Cut into strips.

27. Baked brie with apple and ham. Toss a small diced Granny Smith apple with 2 tablespoons honey mustard. Trim the top rind from a small wheel of Brie cheese. Top with the apple and 2 ounces of shredded deli meats; drizzle with olive oil. Bake in a small baking dish at 350°F (190°C) for 12-15 minutes until slightly runny.

28. Crostini with pear and goat cheese. Cook 2 peeled and sliced ​​pears, 1/2 cup each water, dry Riesling wine, and raisins, 1/3 cup sugar, and 4 strips of lemon zest for 20 minutes over medium heat. Serve on crostini with goat cheese.

29. Sausages with cheese in dough. Take the packaging croissant dough (230 g), divide into 4 rectangles. Wrap a bratwurst with bacon and cheese (90 g) in each; trim the edges and press to secure. Brush with beaten egg; sprinkle with grated cheddar. Bake for 20-25 minutes at 180°C until golden brown. Slice and serve with mustard.

30. Deviled eggs with cheese. Peel and halve 12 hard-boiled eggs. Remove the yolks and mash them, adding 1/4 cup each mayonnaise and sour cream, 2 tablespoons each grated Monterey Jack and Cheddar cheese, 1 tablespoon relisha, 2 teaspoons mustard and 1/4 teaspoon cayenne pepper; season with salt. Spoon over the eggs; top with crumbled fried bacon and grated Havarti cheese with dill.


31. Spanish tortilla with cheese. Combine 4 cups potato chips with 12 lightly beaten eggs; let soften for 5-10 minutes. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium heat. Add half the egg mixture, 4 oz each diced Manchego and Swiss cheese, then the remaining egg mixture. Cook without stirring for 5 minutes, until golden brown on the bottom. Bake for 25-30 minutes at 350°F (180°C) until set. Cool; remove from the pan and cut into squares.

32. Polenta with Gorgonzola. Cut a 1½-ounce (510 g) block of polenta into ½-inch-thick rounds; cut each round in half. Bake at 400°F (200°C) for about 7 minutes, until heated through. Sprinkle with crumbled Gorgonzola cheese and chopped walnuts; toast for 3 minutes. Garnish with chives.

33. Crab cakes with cheese. Combine 8 ounces crabmeat, 1/4 cup shredded Monterey Jack cheese, 3 tablespoons bread crumbs, 2 tablespoons mayonnaise, 1 tablespoon each Dijon mustard, lemon juice, and chopped cilantro; season with salt and cayenne pepper. Form into 16 1-inch (2.5-cm) patties and dredge in flour. Fry in vegetable oil for 2 minutes per side, until golden brown.

34. Shrimp quesadilla. Combine 8 ounces chopped cooked shrimp, 4 ounces chopped green chilies, the juice of 1 lime, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, and 2 sliced ​​green onions. Divide 1/2 cup shredded queso fresco and the shrimp mixture between 2 8-inch flour tortillas; top each with another tortilla. Cook in a buttered skillet for 1 1/2 minutes per side, until golden brown. Cut into triangles.


35. Potato pancakes with cheese. Peel and grate 2 Russet potatoes and 2 carrots; squeeze out the excess. Mix with 1 egg, 1/2 grated onion, 1 cup grated Pepper Jack cheese, 1/3 cup crumbled breadcrumbs, 2 tablespoons chopped parsley, and 1 teaspoon salt; season with pepper. Form into 5cm pancakes; fry in vegetable oil for 3 minutes on each side until golden brown. Sprinkle with salt; top with sour cream.


36. Cheese biscuits with ham. In a food processor, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon baking soda. Add 4 ounces cold diced butter and process until crumbly. Add 1 cup each buttermilk, grated cheddar, and 1 chopped green onion and pulse to combine. On a floured surface, roll the dough out to a 1/2-inch thickness, fold in half, and roll out again. Cut out 1-inch rounds. Bake at 400°F (200°C) for 15 minutes, until golden brown. Assemble sandwiches with fig jam and ham.

37. Cheese profiteroles. Bring 110g butter, 1/2 cup water, 1/2 cup milk, and 1/4 teaspoon salt and cayenne pepper to a gentle simmer. Whisk in 1 cup flour until a ball forms. Transfer to a bowl; beat in 4 eggs, one at a time, then add 1 cup grated Gruyere cheese. Press the dough onto a baking sheet into 2.5cm balls. Bake for 25 minutes at 400°F (200°C) until fluffy.

38. Macaroni and Cheese Balls. Form balls of chilled macaroni and cheese, using 1 heaping tablespoon at a time. Roll in flour, then in beaten egg, and finally in breadcrumbs. Deep-fry in vegetable oil at 190°C for 2 minutes, until crisp. Sprinkle with salt.

39. Grilled Mozzarella Sandwiches. Divide 8 slices mozzarella and 16 anchovies between 8 slices white bread; top with another slice of bread. Trim off crusts and cut in half. Dredge in beaten egg, then in flour. Cook in olive oil for 2 minutes per side until golden brown; pat dry and cut in half. In the remaining oil, fry parsley and capers until crisp and sprinkle over the sandwiches. Serve with marinara sauce.

40. Croquettes with spinach. Melt 2 oz (55 g) butter over medium heat. Whisk in 1/2 cup flour, then 1 cup milk until thickened. Stir in 2/3 cup each grated Gruyere cheese and thawed chopped spinach (squeezed). Add 1/4 teaspoon salt and a pinch each of cayenne pepper and nutmeg; chill. Form 16 balls; roll in flour, then in beaten egg, and then in breadcrumbs. Deep-fry in vegetable oil preheated to 350°F (182°C) for 3 minutes, until golden brown.


41. Arancini. Microwave 1 cup arborio rice with 1 1/2 cups chicken broth, 1/3 cup white wine, and 1/3 cup chopped onion in an 8-inch microwave-safe bowl for 18 minutes, or until tender, stirring halfway through. Cool. Stir in 2 eggs and 3/4 cup each grated Parmesan and provolone cheese. Roll into 1-inch balls; coat in breadcrumbs. Cool. Deep-fry in vegetable oil at 350°F (180°C) for 3-4 minutes, or until golden brown. Serve with marinara sauce.


42. Fried ravioli. Mix equal parts regular flour and semolina. Dip the half-finished cheese ravioli in the beaten egg and then roll them in the flour mixture. Deep-fry in vegetable oil at 190°C for 4 minutes, until golden brown. Serve with marinara sauce.

43. Peppers stuffed with goat cheese. Mix 8 ounces of goat cheese with milk, olive oil, and 1 tablespoon each of chopped parsley and thyme; season with salt and pepper. Spoon the mixture into 8 piquillo peppers; chill. Cut in half lengthwise.

44. Dates stuffed with Manchego. Stuff pitted dates with cubes of Manchego cheese; wrap with slices of Serrano ham. Brown under high heat for 5 minutes.

45. Peppers stuffed with provolone. Fill the Peppadew peppers with cubes of provolone cheese; wrap with slices of prosciutto. Drizzle with olive oil and balsamic vinegar; sprinkle with basil.

46. ​​Olives stuffed with cheese. Fill 24 pitted green olives with Roquefort cheese. Whisk together 1/4 cup olive oil, 2 tablespoons each olive brine and lemon juice, 1 tablespoon gin, 1 teaspoon thyme, and a pinch of sugar; season with salt and pepper. Pour the mixture over the olives; refrigerate.

47. Baked potatoes with cheese sauce. Toss 1 pound (450 g) fingerling potatoes with olive oil; bake at 400°F (200°C) for 30 minutes, until crisp. Melt 2 tablespoons (30 g) butter in a saucepan over medium heat. Add 2 tablespoons (1 oz) flour; cook, stirring, for 2 minutes. Whisk in 2 cups (1 oz) milk. Cook, stirring, for 5 minutes, until thickened. Stir in 1 1/2 cups (1.5 g) grated raclette or Swiss cheese and 1/2 teaspoon each hot sauce and Worcestershire sauce. Serve drizzled with the sauce.

48. Tuscan-style potatoes. Toss 1 pound (450 g) quartered Yukon Gold new potatoes with olive oil; season with salt and pepper. Bake at 425°F (220°C) for 30 minutes. Toss with 1/4 cup grated Pecorino cheese, 2 teaspoons chopped rosemary, and 1 teaspoon lemon zest; bake for 10 minutes.

49. Endive with gorgonzola. Combine 8 ounces of Gorgonzola Dolce cheese, 1/2 cup mascarpone, and 2 tablespoons chopped parsley; spread over 24 endive leaves. Top with crumbled bacon and candied pecans.


50. Cheese soup with beer. Saute the sliced ​​onion and 2 chopped garlic cloves in 2 ounces (55 grams) butter in a large saucepan over medium heat until softened. Add 1/4 cup flour; cook, stirring, 2 minutes. Whisk in 12 ounces (350 milliliters) beer, 2 cups chicken broth, 1/2 cup heavy cream, and 1 teaspoon each Dijon mustard and Worcestershire sauce; cook until thickened, 5 minutes. Remove from heat; stir in 1/2 cup chopped roasted red pepper and 2 cups grated Cheddar until melted. Puree; season with salt and cayenne. Top with more roasted peppers.