View Full Version : Favorite Cheese-Based Appetizer?
03-26-2007, 07:35 PM
I'm trying to decide on appetizers for an upcoming party, and I am looking for one more. None of the others contain cheese, so I'm thinking some kind of cheese-based recipe would be good. Anyone have any favorites? Thanks! :)
03-26-2007, 07:41 PM
Camembert with Blue Cheese, Figs and Port Sauce
1 8-oz (4.5 inch diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar
2 tablespoons (1/4 stick) butter
1/3 cup crumbled blue cheese
chopped fresh chives
1 baguette, sliced into rounds and lightly toasted
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
Bring Port to simmer in a heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to a small bowl. Add sugar to Port in pan; boil until reduced to a thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead: Refrigerate cheese, let figs stand at room temp.)
Melt butter in a heavy skillet over medium-high heat. Add Camembert and cook until breadcrumb coating is brown and cheese is warm, about 2 minutes per side. Transfer to a platter and top with the blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
03-26-2007, 08:22 PM
i like anything involving brie... warmed up with a fruit of some sort... mmm mmm :p
03-26-2007, 08:43 PM
This looks great and is in my to try pile.
03-26-2007, 08:44 PM
I really like the Gorgonzola Fruit torta that's been posted on the bb many times. I can post it if you can't find it.
The Marinated Cheese is also one mentioned quite a bit, though I have not tried it.
03-26-2007, 08:52 PM
The Kahlua Brie I found here was a huge hit! I served it for our last wine tasting and people were literally scraping the plate clean for any last morsel they could get! The added bonus is how easy it is to prepare and it can be done mostly ahead with only a zap in the microwave to finish it off. Yummmm!:)
03-26-2007, 08:57 PM
JeAnne originally posted this and it never fails to wow company, simple as it is.
Salsa-baked Goat Cheese
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese
1 3-ounce package cream cheese, softened
1 cup Frontera Jalapeņo Salsa, Roasted Tomato Salsa or Habanero Salsa (any good salsa of choice, really)
A tablespoon or so chopped fresh cilantro, for garnish
Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.
Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes. Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons. Serves 4 to 6 as an appetizer.
Recipe from Salsas That Cook by Rick Bayless
03-27-2007, 07:47 AM
The Southwestern Cheesecake (with pic) above is great for a cream cheese dip, and here is one if you want cheddar!
Bacon-Cheddar Dip (http://community.cookinglight.com/showthread.php?t=95398&highlight=Bacon-Cheddar)
03-27-2007, 09:43 AM
Pammela's Warm Bacon Cheese Dip in a Bread Bowl is awesome!!!
03-27-2007, 10:01 AM
Every time I make this, it goes like wildfire. It's a German cheese spread. Goes great with those large soft pretzels or with dark bread such as pumpernickel or dark rye. I buy those loaves where they are basically 1" or so square slices. Just the perfect size for a dollop of the cheese. This recipe is very versatile. You can use nearly any kind of blue cheese and it comes out great. I also add an 8 oz block of cream cheese to stretch the recipe some. You don't really taste the cream cheese, but it helps make more. I tend to use less onion than the recipe calls for as it really can overwhelm the recipe. Oh, and it's even better after having chilled in the fridge all day. :D
2 oz butter
3 tbsp thick cream (I've used whipping cream and even milk sometimes)
3 1/2 oz ripe camembert cheese (I've used blue, roquefort, camembert all with great results)
1 small onion, finely chopped (I use the small holes on my box grater)
dash of pepper
1 tbsp sweet paprika
In a bowl, mix the butter, cream and cheese using a fork or the paddle attachment of your mixer (I prefer the paddle method) to combine the cheese. Add the chopped onion, pepper, and paprika and mix well.
That's it!!! Easy as can be.
03-27-2007, 10:11 AM
Pammela's Warm Bacon Cheese Dip in a Bread Bowl is awesome!!!
Oh yeah, forgot that one! Yum, I need to make this again soon!
Warm Bacon Cheese Spread
* 1 round loaf (1 pound) sourdough bread
* 1 package (8 ounces) cream cheese, softened
* 1-1/2 cups (12 ounces) sour cream
* 2 cups (8 ounces) shredded cheddar cheese
* 1-1/2 teaspoons Worcestershire sauce
* 3/4 pound sliced bacon, cooked and crumbled
* 1/2 cup chopped green onions
* Assorted crackers
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.
In a mixing bowl, beat the cream cheese. Add the sour cream, cheddar cheese and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.) Bake at 325° for 1 hour or until heated through. Serve with cracker and reserved bread cubes. Yield: 4 cups.
03-27-2007, 10:15 AM
I make a Feta, Garlic, and Olive spread but don't really have a recipe.
8 oz cream cheese (I use low fat)
12 oz feta cheese, crumbled
2-6 cloves garlic (depends on your love of garlic and who you are serving)
Mix all of this in a food processor. Add milk and-or olive oil (or both ) to thin to consistency you like, I want mine very soft and spreadable on crackers.
When cheeses are well mixed and garlic is in fine pieces, add in 1-2 cups olives. I prefer half green/half black but any combo you like is fine. I often use purchased tapenade instead of the black olives. Pulse processor until olives are in small pieces. Chill and serve with crackers and fresh veggies (love it with celery sticks and broccoli).
03-27-2007, 11:44 AM
Here's one that's very basic, but always a hit.
HOT CHEESY DIP
2 250 gram packages cream cheese
1 cup sour cream
1 cup grated OLD Cheddar cheese
finely chopped green onion to taste
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Whip the cream cheese with an electric mixer. Blend with the remaining ingredients. Hollow out a loaf of sourdough or pumpernickel bread. Fill with the cheese mixture. Bake at in a preheated 275° oven for 1 to 1 1/2 hours.
03-27-2007, 11:52 AM
Brie topped with honey and wrapped with phylo dough and then baked is AMAZING!
03-27-2007, 02:17 PM
Growing up, our favorites when my parents entertained were Spinach Cheese Squares (one of the only ways my 4-year-old son will eat spinach, except in a salad) and Cheese Delights (a spread over an English muffin and then broiled to bubbly goodness). Love cheesy stuff.
03-27-2007, 02:34 PM
Our favorite my DH calls Pesto Bites. Start with thin, crisp round sesame crackers (Trader Joes calls them Sesame Thins, I think). Slice mozzarella cheese thinly, one approx 1" square per cracker. Slice roma or small tomatoes, again one for each cracker. Top with about 1/4 tsp prepared pesto ( I always use Trader Joes). Sometimes in the summer I put fresh basil and a dab of olive oil on top instead of the pesto. The only catch is that they CANNOT be made ahead - it turns into a soggy mess! But you can slice everything, and stack at last minute.
03-27-2007, 10:21 PM
Oh.. I had forgotten about that marinated cheese appetizer. That might be perfect! I really like the sound of the goat cheese one and the Camembert one, but I'm afraid I'd be the only one eating them. :rolleyes: I also have a couple dips already, so I'm trying to avoid that if possible even though I love cheese dips! I'll have to save some of these recipes for future reference. Off to look for the marinated cheese recipe.... Thanks everyone.
And if I can just panic for a moment... I thought for sure there would be at least a couple people that couldn't make the party, but as of a few minutes ago, it is official. Everyone I invited is coming! That means 21 adults, and 17 kids in my house! :eek: :eek: OMG...What was I thinking???? Ok... deep breath....
03-28-2007, 04:22 AM
Petit Tomato & Basil Gouda Fondue
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7 oz whole Gouda cheese
2 small Roma tomatoes -- (about 4 oz total)
1 Tablespoon finely chopped fresh basil leaves
1 small baguette -- sliced and toasted
Remove coating from Gouda; carefully scoop out center of cheese leaving a 1/4 inch thick shell. Set shell aside.
Coarsely chop scooped out cheese and place in microwave safe bowl; mix in tomatoes and basil.
Cook, uncovered, in a microwave at half power (50%) for 1 minute. Stir, then continue cooking at half power, stirring every 20 seconds, until cheese is bubbling, about 1 1/2 to 2 minutes longer.
Set cheese shell on a plate. Surround with baguette slices. Pour cheese mixture into shell, pushing into corners to fill shell and accommodate fondue. Serve hot to scoop onto toast; cut up warm shell to eat. Makes 4-6 appetizer servings.
03-28-2007, 05:57 AM
I can't believe no one's mentioned Brie Kisses!
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