Friday, March 13, 2015

Appetizers: Cheesy


Who doesn't love an appetizer that basically just consists of cheese? Here are a couple that you will enjoy if you are as big a fan of cheese as we are.

Brie Cheese Appetizer


1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white


Preheat oven to 350 degrees F. Lightly grease a cookie sheet.

Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on the cut side half of one circle of brie. Make sandwich out of the two halves of Brie so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cookie sheet so the seam is on the bottom. Brush the puffed pastry with the egg white.

Bake for 30 minutes, or until the pastry is golden brown. Serve immediately.

Source:, submitted by Susan Jackson. You can find it here.

Notes: I didn't get a chance to take a picture of this until it was almost gone...but that just shows how good it was! So, forgive the pictures! Everyone thought it was just too good to wait!

Baked Fontina


1 1/2 lbs. Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced (see notes)
1 tbsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
3 tbsp. extra virgin olive oil
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper


Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.

Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.

Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a a heatproof surface--the pan will be hot! Serve immediately.

Source: Found on Smells Like Home. You can find it here. Adapted from a recipe from a cookbook by Ina Garten (you can find the cookbook here).

Notes: This was really good. However, we all agreed it was very garlicky. We would decrease the garlic next time around. Also, serve right from the oven. Once this cools, you will need a knife to cut it. It is still super tasty at that point, but as I said, you will need a knife to cut it into pieces and put it on your crackers.

Above: Serve this fondue-style...because what you see above needed a knife. However, it was still super tasty that way, so do it however you want!

1 comment:

  1. Fontina is expensive cheese, but it's so so worth it. This was my favorite of the night. I used bottled pre chopped garlic (because I'm so lazy at chopping) and I think fresh garlic would have given it a better flavor. The brie was nice. Both of these cheese appetizers just felt so decadent. Loved them.