Whether it be a simple wedge of aged cheddar paired with apples or something more elaborate, cheese is the perfect appetizer. It is my go to ingredient for making appetizers for simple get-togethers or important celebrations. You can create a cheese board with fruit and meats for a group or you can use cheese to make an appetizer for a few guests. They all work and guests are always pleased.
Cheese falls into three main types:
The term “soft-ripened” describes those that are ripened from the outside in and they are very soft and even runny at room temperature. The most common soft-ripened cheeses have a white rind that is sometimes flecked with red or brown. The rind is usually edible and these cheeses are easy to spread on crackers or fruit. Examples include Brie, Camembert and Triple Crèmes.
“Semi-soft” describes selections that have a smooth, creamy interior with little or no rind. These are generally high in moisture content and range from very mild in flavor to very pungent. Examples include Blue, Colby, Fontina, Havarti and Monterey Jack.
Blue cheese has a distinctive blue/green veining created when the penicillium roqueforti mold, added during the cheese-making process, is exposed to air. This mold provides a distinct flavor, ranging from fairly mild to strong and pungent. Common examples are French Roquefort, Italian Gorgonzola and Danish Blue.
This is a very broad category. Profiles range from very mild to sharp and pungent. They generally have a texture that ranges from elastic at room temperature to hard enough to be grated. This category includes Gouda, Cheddar, Dry Jack, Swiss (Emmenthaler), Gruyere and Parmesan.
Try some of these easy to make appetizers for your next party.
- 16 small fresh mozzarella balls
- 16 fresh basil leaves
- 16 cherry tomatoes, a variety of colors if you can find them, cut in half
- White balsamic vinegar and extra-virgin olive oil, to drizzle
- Coarse salt & freshly ground black pepper, to taste
Thread mozzarella, basil and tomatoes on small bamboo or wooden skewers.
Arrange on a serving platter.
Drizzle with the extra virgin olive oil, the white balsamic vinegar and sprinkle with coarse salt and freshly ground black pepper just before serving.
Parmesan Artichoke Spread
Lower calorie versions of cream cheese and sour cream work well in this recipe.
- One 3 ounce package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup dairy sour cream
- 1/2 cup marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup sliced green olives
- 2 tablespoons chopped pepperoncini (pickled Italian peppers)
- 1 tablespoon snipped fresh Italian flat-leaf parsley
- 1 teaspoon finely shredded lemon peel
- 20 toasted baguette slices (1/4 inch thick)
In a medium bowl, stir together the cream cheese, Parmesan cheese and sour cream. Stir in chopped artichoke hearts, olives, peppers, parsley and lemon peel. Chill until serving time.
Serve on the toasted baguette slices.
Gorgonzola and Pear Tart
Cut this tart up into small pieces for an elegant appetizer.
- 1 sheet frozen puff pastry (8.6 oz.), defrosted over night in the refrigerator and at room temperature
- 1 large egg
- 2/3 cup Gorgonzola cheese
- 1/2 small onion, thinly sliced
- 1 tablespoon olive oil
- 1 ripe pear, thinly sliced
- 2 tablespoons fresh thyme leaves
Preheat the oven to 425°F with a rack set on the bottom shelf of the oven.
Lay dough flat on a rimmed baking sheet lined with parchment paper. Poke holes all over the dough with a fork, leaving the outer inch untouched.
Bake until the dough starts to puff, about 10 minutes.
Whisk together the egg and Gorgonzola cheese until smooth and spread over the baked dough, using a spoon to move mixture toward the edges of the pastry.
Sauté onion in oil in a small frying pan until softened. Scatter onion and pear over the cheese layer.
Bake until the pastry is golden brown and the egg is cooked, about 15 minutes. Sprinkle with thyme leaves and cut into small serving squares. Arrange on an attractive serving platter.
Steak and Cheese Rolls
- 16 thin slices of grilled, very tender steak, such as filet mignon (about 8 ounces) or deli roasted beef slices, not cut too thin
- 16 tablespoons light Boursin cheese
- 4 ounces thinly sliced red and yellow bell peppers
Spread each slice of steak with 1 tablespoon of the cheese and top each with an even amount of bell pepper slices.
Roll the steak around the bell pepper slices. Secure with a toothpick and arrange on a serving platter.
Warm Spinach and Artichoke Bites
- 24 small wonton wrappers
- Olive oil cooking spray
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- 1 cup shredded mozzarella cheese
- 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup mayonnaise made with olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped roasted red peppers (from a jar is fine)
- 2 cloves garlic, minced
Heat the oven to 350°F.
Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with olive oil cooking spray, with the edges of the wontons extending over the top of the muffin cup.
Bake for 5 minutes.
Combine the remaining ingredients in a mixing bowl.
Spoon the spinach artichoke mixture evenly in each wonton cup.
Bake 12 to 14 minutes or until the filling is heated through and the edges of the wontons are golden brown. Remove to a serving platter.
Mascarpone Apricots with Pistachios
- 1 1/4 cups water
- 3/4 cup superfine sugar
- Crushed seeds from 6 green cardamom pods
- 2 teaspoons fresh-squeezed lemon juice
- 8 ounces dried whole apricots (the soft, ready-to-eat kind)
- 1/2 cup mascarpone cheese (Italian cream cheese)
- 1 cup unsalted pistachios
In a saucepan over medium-high heat, bring water and sugar to a boil. Reduce heat to low and add the crushed cardamom seeds, lemon juice and apricots. Let the apricots simmer for approximately 15 minutes or until they puff up. Remove the pan from the heat.
Using a slotted spoon, transfer the apricots to a baking sheet or large plate; let the apricots cool.
Finely chop the pistachios and place in a shallow bowl and set aside.
Using a small, sharp knife cut a pocket in each apricot (they will already have a small hole from where the stone was removed, so just make it larger).
Using a small spoon or a pastry bag fitted with a plain tip, stuff each apricot with some mascarpone cheese. Dip the stuffed apricots, cheese side down, in the chopped pistachios.
Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.