Cheese-Straw-Sampler
Wrap these savory bites in a fabric-lined 9-inch × 4 1/2-inch box. Make dividers out of corrugated paper or lightweight cardboard.

Recipes

Olive-Blue Moons

Olive-Blue Moons

Ingredients

  •  (6-oz.) can Spanish olives, drained and finely chopped
  • 1/2 cup butter, softened
  • 2 ounces blue cheese, crumbled
  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1 (6-oz. 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • ) can Spanish olives, drained and finely chopped
  • 1/2 cup butter, softened
  • 2 ounces blue cheese, crumbled

Preparation

  1. Preheat oven to 350°.
  2. Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2-inch moon-shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Bacon-Smoked Paprika-Cheddar Bars

Bacon-Smoked-Paprika-Cheddar-Bars
In these savory bites of Bacon-Smoked Paprika-Cheddar Bars, sharp cheddar cheese gets a warming welcome from the smokey flavors of bacon and paprika.

Ingredients

  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened1 tablespoon half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 4 cooked and crumbled applewood-smoked bacon slices
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper

Preparation

1. Preheat oven to 350°.
2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, bacon, paprika, and ground red pepper, beating just until combined.
3. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll out each square to 1/8-inch thickness. Cut into 2 1/2- x 3/4-inch strips, using a fluted pastry wheel. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Pecan-Rosemary-Cheddar Buttons

Pecan-Rosemary-Cheddar-Buttons

Ingredients

  • 2 1/2 cups (10 ounces freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 2 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2 cups chopped toasted pecans
  • 1 tablespoon finely chopped fresh rosemary

Preparation

  1. Preheat oven to 350°.
  2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, pecans, and rosemary, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8-inch thickness. Cut with a 2-inch round cutter. Place 1 inch apart on parchment paper-lined baking sheets.
  4. Bake 15 to 18 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Pimiento Cheese Squares

Pimiento-Cheese-Squares
We take the flavors of the South’s favorite spread and make into savory bites of Pimiento Cheese Squares–perfect for parties or gifts

Ingredients

  • 1 (4-ounces) jar diced pimiento
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups all-purpose flour

Preparation

  1. Preheat oven to 350°.
  2. Drain pimiento; pat dry with paper towels, and finely chop. Stir ground mustard and ground red pepper into flour. Gradually add chopped pimiento to flour mixture, tossing to coat.
  3. Beat cheese, butter, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour mixture, beating just until combined.
  4. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll each square to 1/8-inch thickness. Cut with a 1 1/2-inch square cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes; cool on baking sheets on wire racks 30 minutes.

Parmesan-Basil-Cheddar Stars

Parmesan-Basil-Cheddar-Stars Parmesan-Basil-Cheddar Stars shine with fresh basil flavor with every pop of these savory bites.

Ingredients

  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 3 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • 3 tablespoons finely chopped fresh basil

Preparation

  1. Preheat oven to 350°.
  2. Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

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