Pine Nut Cheese Bites Recipes

PINE NUT CHEESE CRISPS

Steps:

• Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

PIMIENTO CHEESE AND TOMATO BITES

Steps:

• Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.

PINE NUT-CHEESE BITES

Steps:

• Heat oven to 400.
• Bring cheese and butter to room temperature.
• In a mixing bowl, combine cheese, butter, mustard and pepper.
• Beat with an electric mixer until combined.
• Add flour.
• Beat on a low speed until well blended.
• Transfer to a lightly floured surface, knead for about 30 seconds.
• Using a tespoon for small bites form into 3/4 inch balls (use a table spoon to form larger biscuits).
• Place on parchement paper lined baking sheet.
• Flatten slightly with bottom of a glass dipped in flour.
• Sprinkle and press in a few pine nuts on top of each flattened ball.
• Bake for 6-8 minutes or until the edges start to turn a golden brown.
• Cool on a wire rack.

WATER CHESTNUT CHEESE BITES

Steps:

• In a small bowl, beat cheese and butter on low speed until blended. Add the flour, olives and cayenne; mix well. Beat in the egg and water chestnuts until combined. , Drop by teaspoonfuls onto greased baking sheets. Bake at 400° for 10-12 minutes or until light golden brown. Serve warm.

POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups.
• Bring broth to boil in medium saucepan over medium high heat.
• Reduce heat to medium; gradually whisk in cornmeal.
• Cook until mixture is very thick, stirring constantly, about 2 minutes.
• Remove from heat.
• Stir in parmesan.
• Season with salt.
• Spoon 1 1/2 TBS hot polenta into each muffin cup.
• Using back of spoon, pack polenta firmly into cups.
• Using finger, make indentation in center of each polenta tart for filling.
• Chill until cold and set, about 3 hours.
• (Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350*F.
• Line baking sheet with foil.
• Using tip of knife, lift polenta tarts from pan.
• Transfer tarts, indented side up, to prepared baking sheet.
• Place 1 cube blue cheese in each indentation.
• Sprinkle green onion and pine nuts over cheese.
• Top each with 2 tomato quarters.
• Bake until cheese is melted and polenta is warmed through, about 5 minutes.
• Transfer tarts to platter; sprinkle with basil and serve.

PINE CONE CHEESE BALL

Steps:

• Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
• Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
• Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
• Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.