23 Cheese Appetizers Worth the Calories

23 Cheese Appetizers Worth the Calories

By Sara Taylor

23 Cheese Appetizers Worth the Calories

By Sara Taylor
•
Updated
•
Recipes

Realistically, will any of us ever regret a cheese appetizer? Nope! I know I won't! These 23 little bites are the best, and I bring them out when I want people to stop talking about the weather and start talking about the food. So, get something cold to drink, grab a napkin, and get ready to melt!

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1) Brie and Pear Crostini

a long wooden board lined with golden brie and pear crostini drizzled with honey and sprinkled with thyme, shot wide in landscape orientation across a rustic table, natural window light, shallow depth of field, a few scattered pear slices and a small honey jar in the background

Brie cheese and pear with crispy bread or crackers make a great cheese board, and are perfect for an appetizer.

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a long wooden board lined with golden brie and pear crostini drizzled with honey and sprinkled with thyme, shot wide in landscape orientation across a rustic table, natural window light, shallow depth of field, a few scattered pear slices and a small honey jar in the background

Brie and Pear Crostini

Creamy brie and thin pear slices with honey drizzle on toasted baguette slices for the perfect sweet-savory bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 crostini
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced into 12 rounds
  • 2 tbsp olive oil
  • 6 oz brie thinly sliced
  • 1 ripe pear thinly sliced
  • 2 tbsp honey
  • 1 tbsp fresh thyme leaves

Method
 

  1. Heat oven to 400F. Brush baguette rounds with olive oil and arrange on a baking sheet.
  2. Toast for 6 to 8 minutes until golden and crisp.
  3. Lay a slice of brie on each warm toast so it softens slightly.
  4. Top with a slice of pear, drizzle with honey, and scatter thyme over the top.
  5. Serve right away while the brie is still soft.

Notes

A quick run under the broiler for 1 minute melts the brie beautifully.

2) Bacon-Wrapped Jalapeño Poppers

a platter of bacon-wrapped jalapeño poppers with crisp browned bacon and bubbling cheese, arranged wide in landscape orientation on a slate serving board, natural light, shallow depth of field, a small bowl of ranch and fresh jalapeños blurred in the background

Bacon-wrapped spicy and creamy delights disappear from the serving platter before I can restock them!

a platter of bacon-wrapped jalapeño poppers with crisp browned bacon and bubbling cheese, arranged wide in landscape orientation on a slate serving board, natural light, shallow depth of field, a small bowl of ranch and fresh jalapeños blurred in the background

Bacon-Wrapped Jalapeño Poppers

Bacon-wrapped and baked jalapeños oozing creamy cheese filling and bubbling with goodness!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 poppers
Ingredients Method Notes

Ingredients
  

  • 6 jalapeños halved and seeded
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar
  • 1/2 tsp garlic powder
  • 12 slices bacon cut in half

Method
 

  1. Heat oven to 400F and line a baking sheet with foil.
  2. Mix cream cheese, cheddar, and garlic powder until smooth.
  3. Spoon the filling into each jalapeño half.
  4. Wrap each stuffed half with a piece of bacon and secure with a toothpick.
  5. Bake for 22 to 25 minutes until the bacon is crisp and the cheese is bubbling.
  6. Let cool a couple minutes before serving so nobody burns their mouth.

Notes

Wear gloves while seeding the jalapeños unless you enjoy regret.

3) Gouda-Stuffed Dates

gouda-stuffed Medjool dates arranged in a wide landscape row on a pale ceramic plate, glossy and sprinkled with flaky salt, natural light, shallow depth of field, a small dish of toasted almonds softly blurred behind

Sweet, smoky, and a little fancy, these two-bite dates will be the most impressive thing you make this year.

gouda-stuffed Medjool dates arranged in a wide landscape row on a pale ceramic plate, glossy and sprinkled with flaky salt, natural light, shallow depth of field, a small dish of toasted almonds softly blurred behind

Gouda-Stuffed Dates

Medjool dates filled with smoked Gouda and toasted almonds, then sprinkled with sea salt.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 dates
Ingredients Method Notes

Ingredients
  

  • 16 Medjool dates pitted
  • 4 oz smoked gouda cut into small batons
  • 16 whole almonds toasted
  • 1/2 tsp flaky sea salt

Method
 

  1. Slice each date open along one side and gently open it up.
  2. Tuck a baton of smoked gouda inside each date.
  3. Press a toasted almond into the cheese.
  4. Pinch the date closed and arrange on a plate.
  5. Sprinkle with flaky salt and serve.

Notes

A quick 5-minute warm in a 350F oven makes the gouda melt if you have time.

4) Prosciutto and Mozzarella Skewers

prosciutto and mozzarella skewers lined up wide in landscape orientation on a white marble board with balsamic glaze drizzled over, fresh basil and cherry tomatoes glistening, natural light, shallow depth of field, soft greenery blurred behind

You can think of these mini skewers as a caprese salad you can grab and enjoy easily on the go at a festive event!

prosciutto and mozzarella skewers lined up wide in landscape orientation on a white marble board with balsamic glaze drizzled over, fresh basil and cherry tomatoes glistening, natural light, shallow depth of field, soft greenery blurred behind

Prosciutto and Mozzarella Skewers

Skewers drizzled with balsamic sauce and topped with fresh mozzarella, prosciutto, basil, and cherry tomatoes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 skewers
Ingredients Method

Ingredients
  

  • 16 mini mozzarella balls drained
  • 8 slices prosciutto halved
  • 16 cherry tomatoes
  • 16 fresh basil leaves
  • 2 tbsp balsamic glaze

Method
 

  1. Thread a mozzarella ball onto each small skewer.
  2. Fold a half slice of prosciutto and add it next.
  3. Slide on a basil leaf and a cherry tomato.
  4. Arrange the skewers on a platter.
  5. Drizzle with balsamic glaze just before serving.

5) Fig and Blue Cheese Bites

fig and blue cheese bites on crisp crackers arranged wide in landscape orientation on a wooden board, glossy fig jam and crumbled cheese with scattered walnuts and thyme, natural light, shallow depth of field, a small jar of fig jam blurred behind

I absolutely love the combination of bold blue cheese and jammy figs.

fig and blue cheese bites on crisp crackers arranged wide in landscape orientation on a wooden board, glossy fig jam and crumbled cheese with scattered walnuts and thyme, natural light, shallow depth of field, a small jar of fig jam blurred behind

Fig and Blue Cheese Bites

Crisp cracker with blue cheese, fig jam, and walnut.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 bites
Ingredients Method Notes

Ingredients
  

  • 12 water crackers
  • 4 oz blue cheese crumbled
  • 1/4 cup fig jam
  • 1/4 cup walnuts chopped and toasted
  • 1 tbsp fresh thyme leaves

Method
 

  1. Lay the crackers out on a serving board.
  2. Spread a small spoonful of fig jam on each cracker.
  3. Crumble blue cheese over the jam.
  4. Sprinkle with toasted walnuts and thyme.
  5. Serve immediately so the crackers stay crisp.

Notes

Assemble these right before guests arrive or the crackers go soft.

6) Cheddar and Apple Slices

fresh apple slices topped with sharp cheddar arranged wide in landscape orientation on a light cutting board, crisp and colorful with little dots of honey mustard, natural light, shallow depth of field, a whole apple and cheese wedge blurred behind

My grandma always recommended sharp cheddar cheese and crisp apples as a snack, and you know what? It really is amazing.

fresh apple slices topped with sharp cheddar arranged wide in landscape orientation on a light cutting board, crisp and colorful with little dots of honey mustard, natural light, shallow depth of field, a whole apple and cheese wedge blurred behind

Cheddar and Apple Slices

Sliced apples, sharp cheddar cheese, and a bit of honey mustard for a hint of sweetness and a touch of tang.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 slices
Ingredients Method

Ingredients
  

  • 2 crisp apples cored and sliced
  • 6 oz sharp cheddar thinly sliced
  • 2 tbsp honey mustard
  • 1 tbsp lemon juice

Method
 

  1. Toss the apple slices with lemon juice to keep them from browning.
  2. Lay the apple slices out on a platter.
  3. Top each with a small slice of sharp cheddar.
  4. Add a tiny dot of honey mustard to each.
  5. Serve right away while the apples are crisp.

7) Gruyère Cheese Straws

golden twisted gruyère cheese straws piled wide in landscape orientation on a parchment-lined board, flaky and toasted with bits of melted cheese, natural light, shallow depth of field, a linen napkin softly blurred in the background

These straws are my favorite when I want something that looks fancy from a bakery because they are flaky and cheesy, and I can never eat just one!

golden twisted gruyère cheese straws piled wide in landscape orientation on a parchment-lined board, flaky and toasted with bits of melted cheese, natural light, shallow depth of field, a linen napkin softly blurred in the background

Gruyère Cheese Straws

Golden baked straws of flaky buttery puff pastry twisted with nutty gruyere.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 straws
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 egg beaten
  • 1 cup grated gruyère
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Method
 

  1. Heat oven to 400F and line a baking sheet with parchment.
  2. Roll out the puff pastry and brush with beaten egg.
  3. Sprinkle gruyère, pepper, and paprika evenly over the surface.
  4. Cut into strips and twist each one a few times.
  5. Bake for 12 to 15 minutes until puffed and golden.
  6. Let cool slightly before serving.

Notes

Keep the pastry cold until you bake for the flakiest straws.

8) Camembert and Honey Toasts

warm camembert and honey toasts arranged wide in landscape orientation on a rustic board, melty cheese glistening with honey and flecks of rosemary, natural light, shallow depth of field, a honey dipper and sprig of rosemary blurred behind

It is very easy to keep going back for the warm, oozy camembert with honey on crunchy toast.

warm camembert and honey toasts arranged wide in landscape orientation on a rustic board, melty cheese glistening with honey and flecks of rosemary, natural light, shallow depth of field, a honey dipper and sprig of rosemary blurred behind

Camembert and Honey Toasts

Bread that is toasted and topped with honey and camembert, as well as a hint of rosemary.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 toasts
Ingredients Method

Ingredients
  

  • 12 baguette slices
  • 6 oz camembert sliced
  • 2 tbsp honey
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp olive oil

Method
 

  1. Heat oven to 400F. Brush baguette slices with olive oil.
  2. Toast on a baking sheet for 5 minutes until lightly golden.
  3. Top each toast with a slice of camembert and return to the oven for 4 minutes until melty.
  4. Drizzle with honey and sprinkle with rosemary.
  5. Serve warm.

9) Goat Cheese and Roasted Red Pepper Bites

goat cheese and roasted red pepper bites on toasted crostini arranged wide in landscape orientation on a marble board, creamy white cheese topped with bright red peppers and basil, natural light, shallow depth of field, a small bowl of olive oil blurred behind

Goat cheese spread and sweet roasted red peppers offer an exceptionally gourmet tasting experience for an incredibly low effort and cost.

goat cheese and roasted red pepper bites on toasted crostini arranged wide in landscape orientation on a marble board, creamy white cheese topped with bright red peppers and basil, natural light, shallow depth of field, a small bowl of olive oil blurred behind

Goat Cheese and Roasted Red Pepper Bites

Goat cheese crostini with roasted red peppers and basil.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 12 bites
Ingredients Method Notes

Ingredients
  

  • 12 baguette slices
  • 5 oz goat cheese softened
  • 1 cup roasted red peppers sliced
  • 12 fresh basil leaves
  • 1 tbsp olive oil

Method
 

  1. Heat oven to 400F. Brush baguette slices with olive oil and toast for 6 to 8 minutes.
  2. Spread softened goat cheese on each toast.
  3. Top with a strip of roasted red pepper.
  4. Add a basil leaf to each bite.
  5. Drizzle with a little extra olive oil and serve.

Notes

Jarred roasted red peppers work great and save a step.

10) Parmesan Crisps

golden lacy parmesan crisps arranged wide in landscape orientation on a parchment-lined tray, crisp and flecked with black pepper, natural light, shallow depth of field, a small wedge of parmesan blurred in the background

Just two ingredients are all you need for a quick ten minute snack that will make you feel like a cheesy miracle has happened!

golden lacy parmesan crisps arranged wide in landscape orientation on a parchment-lined tray, crisp and flecked with black pepper, natural light, shallow depth of field, a small wedge of parmesan blurred in the background

Parmesan Crisps

Lacy golden baked parmesan crisps with a touch of black pepper for an enjoyable crunch.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 12 crisps
Ingredients Method Notes

Ingredients
  

  • 1.5 cups grated parmesan
  • 1/2 tsp black pepper
  • 1/2 tsp dried Italian herbs

Method
 

  1. Heat oven to 375F and line a baking sheet with parchment.
  2. Mix parmesan with pepper and herbs.
  3. Spoon small mounds onto the parchment, spacing them apart, and flatten slightly.
  4. Bake for 6 to 8 minutes until golden and lacy.
  5. Let cool a couple minutes to crisp up before lifting off.

Notes

They firm up as they cool, so resist the urge to move them too soon.

11) Roquefort and Walnut Bites

endive leaves filled with roquefort and walnuts arranged wide in a landscape fan on a dark slate board, drizzled with honey and sprinkled with chives, natural light, shallow depth of field, a small honey jar blurred behind

A great pairing for a glass of red is toasty walnuts combined with punchy roquefort.

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endive leaves filled with roquefort and walnuts arranged wide in a landscape fan on a dark slate board, drizzled with honey and sprinkled with chives, natural light, shallow depth of field, a small honey jar blurred behind

Roquefort and Walnut Bites

Honey drizzle, creamy roeufort, and crunchy walnuts fill endive leaves.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 12 bites
Ingredients Method

Ingredients
  

  • 2 heads endive leaves separated
  • 4 oz roquefort crumbled
  • 1/2 cup walnuts toasted and chopped
  • 2 tbsp honey
  • 1 tbsp fresh chives chopped

Method
 

  1. Separate the endive into individual leaves and arrange on a platter.
  2. Spoon crumbled roquefort into the base of each leaf.
  3. Sprinkle with toasted walnuts.
  4. Drizzle each with a little honey.
  5. Finish with chopped chives and serve.

12) Swiss Cheese Fondue

a bubbling pot of swiss cheese fondue shot wide in landscape orientation on a wooden table, surrounded by bowls of crusty bread cubes and apple slices, fondue forks resting nearby, warm natural light, shallow depth of field, soft background blur

A pot of melted cheese is certainly an appealing reason to get some friends together.

a bubbling pot of swiss cheese fondue shot wide in landscape orientation on a wooden table, surrounded by bowls of crusty bread cubes and apple slices, fondue forks resting nearby, warm natural light, shallow depth of field, soft background blur

Swiss Cheese Fondue

Perfect for dipping bread and apples. Classic fondue with emmental and gruyere and with white wine and garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 clove garlic halved
  • 1 cup dry white wine
  • 2 cups grated gruyère
  • 2 cups grated emmental
  • 1 tbsp cornstarch
  • 1 loaf crusty bread cubed

Method
 

  1. Rub the inside of a fondue pot or saucepan with the cut garlic clove.
  2. Pour in the white wine and warm over medium heat until steaming.
  3. Toss the cheeses with cornstarch, then add a handful at a time, stirring until melted and smooth.
  4. Keep stirring until the fondue is glossy and creamy.
  5. Transfer to a fondue pot over low flame and serve with cubed bread for dipping.

Notes

A squeeze of lemon juice in the wine keeps the cheese from getting stringy.

13) Cranberry and Brie Bites

cranberry and brie phyllo bites arranged wide in landscape orientation on a white platter, melty cheese topped with glistening red cranberry and chopped pecans, natural light, shallow depth of field, a sprig of rosemary blurred in the background

These cute little phyllo cups taste like the holidays and disappear off the tray every time.

cranberry and brie phyllo bites arranged wide in landscape orientation on a white platter, melty cheese topped with glistening red cranberry and chopped pecans, natural light, shallow depth of field, a sprig of rosemary blurred in the background

Cranberry and Brie Bites

Mini phyllo shells with warm and gooey brie and tart cranberry sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 15 bites
Ingredients Method

Ingredients
  

  • 15 mini phyllo shells
  • 5 oz brie cut into small cubes
  • 1/2 cup cranberry sauce
  • 2 tbsp chopped pecans
  • 1 tbsp fresh rosemary chopped

Method
 

  1. Heat oven to 375F and arrange the phyllo shells on a baking sheet.
  2. Drop a cube of brie into each shell.
  3. Top each with a small spoonful of cranberry sauce.
  4. Bake for 10 to 12 minutes until the brie is melted.
  5. Sprinkle with pecans and rosemary and serve warm.

14) Smoked Gouda and Mango Salsa

cubes of smoked gouda arranged wide in landscape orientation around a bowl of bright mango salsa on a wooden board, colorful diced mango and cilantro glistening, natural light, shallow depth of field, lime wedges blurred in the background

Smoky cheese and bright, fruity salsa is an unexpected pairing that always gets a happy surprised reaction.

cubes of smoked gouda arranged wide in landscape orientation around a bowl of bright mango salsa on a wooden board, colorful diced mango and cilantro glistening, natural light, shallow depth of field, lime wedges blurred in the background

Smoked Gouda and Mango Salsa

Cubes of smoked gouda paired with a bright and refreshing mango salsa with lime and cilantro.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz smoked gouda cubed
  • 1 ripe mango diced
  • 1/2 red onion finely diced
  • 1 jalapeño minced
  • 2 tbsp lime juice
  • 1/4 cup cilantro chopped

Method
 

  1. Combine the mango, red onion, jalapeño, lime juice, and cilantro in a bowl.
  2. Stir gently and season with a pinch of salt.
  3. Let the salsa sit for 10 minutes to let the flavors mingle.
  4. Arrange the gouda cubes around the bowl of salsa on a platter.
  5. Serve with toothpicks so everyone can build their own bite.

Notes

Set out some tortilla chips too if you want to make it heartier.

15) Asiago-Infused Breadsticks

golden asiago breadsticks arranged wide in landscape orientation on a parchment-lined tray, twisted and glossy with melted cheese and herbs, natural light, shallow depth of field, a small bowl of marinara blurred in the background

You might want to make a double batch of warm cheesy breadsticks because people will probably want to fight over them.

golden asiago breadsticks arranged wide in landscape orientation on a parchment-lined tray, twisted and glossy with melted cheese and herbs, natural light, shallow depth of field, a small bowl of marinara blurred in the background

Asiago-Infused Breadsticks

Breadsticks that are soft and have a golden color. These delicious buttery garlic breadsticks are topped with nutty asiago cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 breadsticks
Ingredients Method

Ingredients
  

  • 1 lb pizza dough at room temperature
  • 3 tbsp butter melted
  • 2 cloves garlic minced
  • 1 cup grated asiago
  • 1 tsp dried oregano

Method
 

  1. Heat oven to 425F and line a baking sheet with parchment.
  2. Roll the dough out and cut into 12 strips, twisting each gently.
  3. Stir the garlic into the melted butter and brush over the breadsticks.
  4. Sprinkle generously with asiago and oregano.
  5. Bake for 12 to 15 minutes until golden and the cheese is bubbling.
  6. Serve warm with marinara if you like.

16) Boursin-Stuffed Mushrooms

boursin-stuffed mushrooms arranged wide in landscape orientation on a dark baking tray, golden breadcrumb tops and creamy filling glistening, sprinkled with parsley, natural light, shallow depth of field, a linen napkin blurred behind

Mushrooms filled with creamy and herby Boursin cheese are an appetizer that feels super indulgent and only take 2 bites!

boursin-stuffed mushrooms arranged wide in landscape orientation on a dark baking tray, golden breadcrumb tops and creamy filling glistening, sprinkled with parsley, natural light, shallow depth of field, a linen napkin blurred behind

Boursin-Stuffed Mushrooms

Button mushrooms baked 'til golden and tender with a filling of Boursin cheese, garlic, and herbs, and breadcrumbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 mushrooms
Ingredients Method Notes

Ingredients
  

  • 16 button mushrooms stems removed
  • 5.2 oz garlic herb boursin softened
  • 1/3 cup breadcrumbs
  • 2 tbsp grated parmesan
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley chopped

Method
 

  1. Heat oven to 375F and place the mushroom caps on a baking sheet.
  2. Mix the boursin, breadcrumbs, and parmesan together.
  3. Spoon the filling into each mushroom cap and mound slightly.
  4. Drizzle with olive oil and bake for 18 to 20 minutes until golden.
  5. Sprinkle with parsley and serve warm.

Notes

Wipe mushrooms clean with a damp towel instead of rinsing so they don't get soggy.

17) Manchego and Chorizo Skewers

manchego and chorizo skewers arranged wide in landscape orientation on a rustic ceramic plate, golden cheese cubes with red chorizo and green olives, natural light, shallow depth of field, a small dish of olives blurred in the background

Salty Manchego cheese and spicy Chorizo on a skewer brings instant Tapas bar vibes!

manchego and chorizo skewers arranged wide in landscape orientation on a rustic ceramic plate, golden cheese cubes with red chorizo and green olives, natural light, shallow depth of field, a small dish of olives blurred in the background

Manchego and Chorizo Skewers

Manchego cheese and chorizo bites, with olives, deliver a nutty and smoky Spanish-style flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 16 skewers
Ingredients Method

Ingredients
  

  • 8 oz manchego cubed
  • 6 oz cured chorizo sliced
  • 16 green olives pitted
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika

Method
 

  1. Warm the chorizo slices in a dry skillet for 2 to 3 minutes to bring out the oils, then let cool slightly.
  2. Thread a cube of manchego onto each small skewer.
  3. Add a slice of chorizo, folding it if needed.
  4. Finish each skewer with a green olive.
  5. Arrange on a platter, drizzle with olive oil, and dust with smoked paprika.

18) Havarti and Dill Cucumber Sandwiches

havarti and dill cucumber tea sandwiches cut into neat quarters arranged wide in landscape orientation on a white platter, soft layers of cheese and crisp cucumber visible, natural light, shallow depth of field, fresh dill sprigs blurred in the background

Having a cool and creamy texture these little tea sandwiches are loved by many.

havarti and dill cucumber tea sandwiches cut into neat quarters arranged wide in landscape orientation on a white platter, soft layers of cheese and crisp cucumber visible, natural light, shallow depth of field, fresh dill sprigs blurred in the background

Havarti and Dill Cucumber Sandwiches

A refreshing taste experience of soft bread spread with creamy Havarti, dill cream cheese, and cool zucchini.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 sandwiches
Ingredients Method Notes

Ingredients
  

  • 8 slices soft white bread crusts removed
  • 4 oz cream cheese softened
  • 2 tbsp fresh dill chopped
  • 6 oz havarti thinly sliced
  • 1 cucumber thinly sliced

Method
 

  1. Mix the cream cheese with chopped dill until smooth.
  2. Spread the dill cream cheese on all the bread slices.
  3. Layer havarti and cucumber on half of the slices.
  4. Top with the remaining bread, cream cheese side down.
  5. Cut each sandwich into quarters and arrange on a plate.

Notes

Pat the cucumber slices dry so the sandwiches don't get soggy.

19) Pecorino and Salami Rolls

pecorino and salami rolls arranged wide in landscape orientation on a wooden board, rosy salami wrapped around cheese with peeks of basil, secured with toothpicks, natural light, shallow depth of field, a small dish of fig jam blurred behind

Wrapped in salami, sharp pecorino is a three ingredient bite that is no cook and hits above its weight class.

pecorino and salami rolls arranged wide in landscape orientation on a wooden board, rosy salami wrapped around cheese with peeks of basil, secured with toothpicks, natural light, shallow depth of field, a small dish of fig jam blurred behind

Pecorino and Salami Rolls

Thin slices of salami wrapped around a piece of sharp pecorino cheese and a basil leaf for a quick, salty, Italian-style treat.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 16 rolls
Ingredients Method

Ingredients
  

  • 16 slices Genoa salami
  • 4 oz pecorino cut into thin batons
  • 16 fresh basil leaves
  • 2 tbsp fig jam

Method
 

  1. Lay the salami slices out flat on a board.
  2. Spread a tiny bit of fig jam on each slice.
  3. Place a basil leaf and a baton of pecorino at one edge.
  4. Roll up the salami snugly around the cheese.
  5. Secure with a toothpick and arrange on a platter.

20) Feta and Olive Tapenade

a bowl of feta and olive tapenade shot wide in landscape orientation on a stone board, chunky olives flecked with white feta and parsley, surrounded by pita chips, natural light, shallow depth of field, a lemon half blurred in the background

The perfect way to start any get together, this tapenade really transports you to the Mediterranean. It's briny, bold, salty, and completely unique to anything you've ever had.

a bowl of feta and olive tapenade shot wide in landscape orientation on a stone board, chunky olives flecked with white feta and parsley, surrounded by pita chips, natural light, shallow depth of field, a lemon half blurred in the background

Feta and Olive Tapenade

Pita or cracker scooping is elevated with this chunky olive tapenade paired with creamy feta, capers, and lemon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup Kalamata olives pitted
  • 4 oz feta crumbled
  • 2 tbsp capers drained
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped

Method
 

  1. Pulse the olives and capers in a food processor until coarsely chopped.
  2. Add the olive oil and lemon juice and pulse a few more times.
  3. Transfer to a bowl and fold in most of the crumbled feta.
  4. Top with the remaining feta and parsley.
  5. Serve with pita chips or crackers for scooping.

Notes

This tastes even better after an hour in the fridge.

21) Ricotta and Sun-Dried Tomato Toasts

ricotta and sun-dried tomato toasts arranged wide in landscape orientation on a marble board, fluffy white ricotta topped with deep red tomatoes and basil, natural light, shallow depth of field, a small bowl of olive oil blurred behind

Toasted bread topped with pillow-y ricotta and sweet sun-dried tomatoes is a delightful and celebratory bite.

ricotta and sun-dried tomato toasts arranged wide in landscape orientation on a marble board, fluffy white ricotta topped with deep red tomatoes and basil, natural light, shallow depth of field, a small bowl of olive oil blurred behind

Ricotta and Sun-Dried Tomato Toasts

Whipped ricotta and chopped sun-dried tomatoes with basil on toasted bread.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 12 toasts
Ingredients Method

Ingredients
  

  • 12 baguette slices
  • 1 cup ricotta
  • 1/2 cup sun-dried tomatoes chopped
  • 12 fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp lemon zest

Method
 

  1. Heat oven to 400F. Brush baguette slices with olive oil and toast for 6 to 8 minutes.
  2. Whip the ricotta with lemon zest and a pinch of salt until fluffy.
  3. Spread the ricotta generously on each toast.
  4. Top with chopped sun-dried tomatoes and a basil leaf.
  5. Drizzle with a little olive oil and serve.

22) Provolone-Stuffed Bread Rolls

golden provolone-stuffed bread rolls arranged wide in landscape orientation on a baking sheet, glossy garlic-herb tops with one roll torn open showing melted cheese, natural light, shallow depth of field, a sprig of parsley blurred behind

If you love warm rolls with gooey, melted provolone, you’ll love this dish!

golden provolone-stuffed bread rolls arranged wide in landscape orientation on a baking sheet, glossy garlic-herb tops with one roll torn open showing melted cheese, natural light, shallow depth of field, a sprig of parsley blurred behind

Provolone-Stuffed Bread Rolls

Dinner rolls that are nice and soft and filled with melted provolone and brushed with garlic herb butter.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

  • 1 lb pizza dough divided into 12 pieces
  • 6 oz provolone cut into 12 cubes
  • 3 tbsp butter melted
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped

Method
 

  1. Heat oven to 375F and grease a baking sheet.
  2. Flatten each piece of dough and place a cube of provolone in the center.
  3. Pinch the dough around the cheese to seal into a ball, seam side down.
  4. Stir the garlic and parsley into the melted butter and brush over the rolls.
  5. Bake for 15 to 18 minutes until golden and the cheese is melted inside.
  6. Serve warm.

Notes

Seal the seams well so the cheese stays tucked inside while baking.

23) Limburger and Pickle Sandwiches

limburger and pickle rye sandwiches cut into neat squares arranged wide in landscape orientation on a dark wooden board, hearty rye with peeks of cheese and pickle, natural light, shallow depth of field, a small dish of mustard blurred behind

While Limburger has an unmatched taste, when combined with dark rye bread and pickles it surely has classic status.

limburger and pickle rye sandwiches cut into neat squares arranged wide in landscape orientation on a dark wooden board, hearty rye with peeks of cheese and pickle, natural light, shallow depth of field, a small dish of mustard blurred behind

Limburger and Pickle Sandwiches

Rich rye rounds topped with strong limburger cheese, crisp pickles, and sweet onions for a strong taste.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 12 sandwiches
Ingredients Method Notes

Ingredients
  

  • 6 slices dark rye bread quartered
  • 5 oz limburger sliced
  • 1 dill pickle thinly sliced
  • 1/2 sweet onion thinly sliced
  • 2 tbsp whole grain mustard

Method
 

  1. Spread a thin layer of mustard on each rye quarter.
  2. Top half of the pieces with a slice of limburger.
  3. Add a slice of pickle and a ribbon of sweet onion.
  4. Close with the remaining rye pieces, mustard side down.
  5. Press gently and arrange on a platter.

Notes

Serve these slightly chilled to keep the strong cheese mellow.
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