Four Cheese Herb Bites Recipes

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

Steps:

• In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended. Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.

Steps:

• Place butter in 9-inch pie pan. Heat in oven (or microwave if using a glass pan) until melted. Stir in herbs and cheese, blending well.
• Cut biscuits in quarters. Swish each piece in melted mixture. Arrange pieces touching in pie pan.
• Bake at 425°F for 12 minutes or golden brown. Let stand for a few minutes to absorb butter and herbs.

Steps:

• In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
• To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

Steps:

• Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
• Cut each cucumber half into 5 pieces to serve.

Steps:

• In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended.
• Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.

Steps:

• In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended. Combine the Cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.