Herbed Cheese Snacks Recipes

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

HERBED CHEESE STICKS

Steps:

• Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes., Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning., Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce.

HERBED CHEESE SPREAD

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

HOMEMADE HERBED PANEER CHEESE

Steps:

• Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
• Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
• Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
• Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.

HERBED CHEESE DIP

Steps:

• In small bowl, beat cream cheese, yogurt and milk with electric mixer on low speed until blended.
• Fold in parsley, chives, basil and garlic salt. Serve immediately with dippers, or cover and refrigerate until serving time.

HERBED CREAM CHEESE

Steps:

• Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.

HERBED CHEESE SNACKS

Steps:

• Mix all ingredients except crackers; cover.
• Refrigerate at least 1 hour.
• Serve as a spread for the crackers.

HERBED CHEESE PINWHEELS

Steps:

• In a bowl combine flour, baking powder, salt, herbs and chili powder.
• In another bowl combine milk and 2 tbs of oil. Add to the dry ingredients and mix into a dough. If it is too dry add the 3rd tbs of oil.
• Turn out onto a lightly floured surface and knead into a soft dough.
• Either pat it down into a rectangle or roll it out. It should be about 1 cm/0.5 inches thick.
• Spread with the cheese and roll up starting on the longer end.
• Slice into 10 slices and place on a paper-lined baking sheet. Pat down gently.
• Bake in the preheated oven at 200°C/400°F for about 15 minutes.

HERBED CHEESE STUFFED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
• Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
• In small bowl combine semisoft cheese and lemon peel.
• In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
• Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
• In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
• Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

CHEDDAR HERB SNACKS

Steps:

• In a large bowl, combine the first six ingredients. Spread over the bottom half of each bun. Top with remaining bun half. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until cheese is melted. Cut each bun into 1-in. pieces.