15 Awesome Cheese Appetizers

Ingredients:

• 1 loaf
• 100 g cheese
• 100 g butter
• 3 cloves of garlic
• 1 bunch of parsley

Preparation:

1. Mix finely grated cheese, garlic pressed through a press, melted butter and finely chopped parsley.
2. We cut the bread diagonally, without cutting all the way through, and fill the cuts with the filling.
3. Wrap the bread in foil and bake for 15 minutes in an oven preheated to 180 °C. Then remove the foil and bake for another 10 minutes to brown the bread.

Ingredients:

• 400 g processed cheese
• 4 eggs
• 100 g ham (optional)
• 200 ml vegetable oil
• breadcrumbs

Preparation:

1.  Separate the egg whites from the yolks. Beat the whites until a stable foam forms, and mix the yolks with water (1 tbsp. per 1 yolk).
2. Grate the cheese, finely chop the ham and mix with the whipped egg white.
3. Roll the resulting mass into balls and place in the freezer for 20 minutes.
4. Roll the cheese balls in breadcrumbs, dip in yolks and roll in breadcrumbs again.
5. Fry the croquettes until golden brown in a large amount of oil heated to 170°C.
6. When serving, place in a pile on a plate. Sour cream sauce goes well with croquettes.

You will need:

• 250 g Gruyere cheese
• 100 g emmental cheese
• 150 ml dry white wine
• 1 tbsp kirsch (cherry brandy)
• 0.5 tsp lemon juice
• 1 tbsp starch
• clove of garlic
• a pinch of nutmeg

Preparation:

1. Rub the inside of the fondue pot with garlic (choose a container with a thick bottom). Mix the cheeses, grated on a coarse grater, in the pot and put it on medium heat.
2.  Add wine, lemon juice and cornstarch and stir with a wooden spoon until the cheese melts. Then add cherry liqueur, nutmeg and pepper and keep on the fire until the mixture becomes homogeneous.
3. We move the fondue to the burner, where it should boil constantly, and dip bread cubes or pieces of fresh vegetables, strung on sticks or long forks, into the cheese sauce. Mmm, delicious!

Ingredients:

• 150 g hard cheese
• 180 g flour
• 100 ml milk
• 100 g butter
• 0.5 tsp salt
• 0.5 tsp baking powder
• sesame seeds for sprinkling
• hot pepper (optional)

Preparation:

1. Mix the finely grated cheese with softened butter, salt and pepper.
2. Add milk and flour mixed with baking powder to the cheese mixture and knead into an elastic dough.
3. Roll out the dough into a layer of about 0.5-1 cm, trim the edges to make a square, and cut into thin strips.
4. Roll each strip into a spiral, roll in sesame and place on a baking sheet. Bake for 15 minutes in an oven preheated to 180 °C.

Ingredients:

For profiteroles:

• 90 g butter
• 160 g sifted flour
• 100 g Emmental cheese (can be replaced with any hard cheese)
• 200 ml of water
• 4 eggs
• a pinch of nutmeg
• salt, pepper

Filling:

• 200 g sour cream
• 50 g red caviar
• 2 tbsp heavy cream
• 1 tsp horseradish
• 4-5 sprigs of dill

Preparation:

1. Place the butter cut into pieces and 0.5 tsp of salt in a saucepan with water. When the water boils, add the flour and stir until a homogeneous thick consistency is formed. Cool.
2. Beat eggs one by one into the cooled dough. Then add grated cheese, pepper and nutmeg to the resulting mass and knead the dough well.
3. Form small balls and place them on a baking sheet lined with parchment paper, lightly greased with vegetable oil.
4.  Bake for 30 minutes at 220°C.
5. Now let's prepare the filling. To do this, beat the sour cream with cream and horseradish, then add caviar and finely chopped dill. Fill the profiteroles with cream and serve.

Ingredients:

• 6 pancakes
• 150-200 g lightly salted fish (salmon, trout or salmon)
• 300 g cream cheese
• dill greens

Preparation:

1. Cut the salmon into thin slices. Finely chop the dill.
2. Grease each pancake with cream cheese, place fish slices on it and sprinkle with dill.
3. Roll the pancakes into tight rolls, cover with cling film and put in the refrigerator for 2-3 hours.
4. Before serving, cut the pancakes crosswise into 2-6 pieces and decorate with fresh herbs.

Ingredients:

• 4 eggs
• 100 g cheese (cheddar/dorblu/goat)
• 300 ml milk
• 50 g butter
• 50 g flour
• 1 tsp mustard
• breadcrumbs

Preparation:

1. Melt the butter in a saucepan, add flour and mustard and stir for a minute.
2. Reduce heat and pour milk into the pan in a stream. Increase heat and stir for 10 minutes until smooth. Then remove the mixture from the stove and let it cool.
3. Separate the yolks from the whites. Mix the yolks with grated cheese and add them to the cooled milk mixture. Beat the egg whites and add to the milk sauce.
4. Generously grease the baking dish with butter and sprinkle with breadcrumbs.
5. Pour the milk sauce into the baking dish and use a knife to separate the mixture from the edges of the dish (this will help the soufflé rise better).
6. Bake the soufflé in an oven preheated to 200 °C for 25-30 minutes until golden brown and serve hot.

Ingredients:

• 4 sweet peppers
• 200 g soft goat cheese
• 2 cloves of garlic
• olive oil
• 8 slices of wheat bread
• sprig of rosemary

Preparation:

1. Preheat the oven to 180 °C. Cut the peppers in half, remove the seeds and white films. Line a baking tray with baking paper and place the peppers on it with the convex side up. Bake for 20-30 minutes.
2. Place the bread slices on another baking sheet, sprinkle with olive oil and brown well.
3. Cut the pepper into cubes, sprinkle with finely chopped garlic and rosemary and add a little olive oil. Mix well and let cool.
4. Spread goat cheese on the bread slices, top with pepper and serve.

Ingredients:

• 0.5 l milk
• 250 g hard cheese
• 175 g flour + flour for breading
• 75 g butter
• 5 eggs (3 yolks for the dough and 2 whole eggs for breading)
• bread crumbs (or unglazed cornflakes)
• vegetable oil (for frying)

Preparation:

1. Melt the butter in a saucepan over low heat. Add flour, stirring constantly until the mixture becomes uniform.
2. Remove from heat, pour in milk, mix thoroughly until smooth and put back on heat. Heat on low heat, stirring constantly. The mixture should thicken well.
3. Remove from heat. Beat the yolks into the mixture one by one and add grated cheese. Mix well. If desired, you can add spices, herbs or finely chopped pieces of ham or bell pepper.
4. We shape the finished dough into a rectangle about 1.5 cm high and put it in the refrigerator until the dough has completely cooled.
5. Cut the cooled dough into bars, roll them in flour, then in egg and breadcrumbs or cornflakes. Fry in hot oil on both sides until golden brown.

Ingredients:

• 100 g Parmesan or any hard cheese

Preparation:

1. Grate the cheese on a medium grater and place it on baking paper. Use a knife or spatula to give it a neat shape.
2. Place the baking tray in the oven preheated to 180 °C and bake the cheese until it is browned. The cheese chips are ready!

Ingredients:

• 100 g hard cheese
• 100 g processed cheese
• 100 g sifted flour
• 3 tsp cumin
• 2 eggs
• 2 tbsp. l. olive oil
• 3 tbsp sour cream
• 2 tsp sugar
• 1 tsp baking powder
• a pinch of salt

Preparation:

1. Beat eggs, vegetable oil, sour cream, sugar, salt, flour and baking powder.
2. Grate the hard cheese and cut the processed cheese into cubes. Add to the mixture and beat well.
3. Place the dough into the greased molds, 3 teaspoons of dough in each.
4. Sprinkle with caraway seeds and place in an oven preheated to 200°C for 20-25 minutes.

Ingredients:

• 16-20 ready-made tartlets
• 300 g cheese
• 300 g champignons
• 2 onions
• 2 boiled chicken legs
• 1 tbsp mayonnaise or sour cream
• 2 cloves of garlic

Preparation:

1. Fry the onions and mushrooms until done, add salt and pepper to taste and place in a colander to drain off excess liquid.
2. Finely chop the boiled chicken meat and mix with mushrooms.
3. Separately mix finely grated cheese, crushed garlic and sour cream.
4. Place the chicken and mushroom filling into the tartlets and spread the cheese mixture on top. Bake the tartlets at 180°C until the cheese is browned.

Ingredients:

• 5 boiled eggs
• 50 g cheese
• 4 crab sticks
• 2 cloves of garlic
• sour cream or mayonnaise - to taste
• allspice black pepper
• greenery for decoration

Preparation:

1. Cut the eggs into halves and remove the yolks.
2. Grate the cheese and crab sticks or cut into small cubes. Mix with sour cream, mashed chicken yolks and garlic passed through a press. Salt and pepper to taste.
3.  Place the filling in the egg halves and decorate with greens. The appetizer is ready!

Ingredients:

• 500 g Adyghe cheese
• 2 cloves of garlic
• 1 tsp cumin
• 3 tbsp. l. olive oil
• salt and black pepper

Preparation:

1. Cut the cheese into large slices.
2. Mix the cumin crushed in a mortar, finely chopped garlic, olive oil, salt and pepper.
3. Pour the aromatic oil over the cheese, mix gently and leave for half an hour.
4. Thread the cheese onto wooden skewers and grill on both sides until golden brown. Serve with a fresh vegetable salad.

Ingredients:

• 400 g ham
• 150 g cheese
• 1 egg
• 500 g puff yeast dough
• fresh dill

Preparation:

1. Roll out the dough into a rectangular layer.
2. Grate the cheese on a coarse grater and cut the ham into thin slices.
3. Spread the cheese on a rectangular layer of dough, place slices of ham on top of the cheese and sprinkle with dill. Carefully roll into a roll and cut into pieces.
4. Place the “snails” on a baking sheet, cover with a towel and place in a warm place to rise for 30 minutes.
5. Grease the “snails” with beaten egg and bake at 200°C for 15-20 minutes until golden brown.