Menus for holiday parties should include crowd-pleasing foods that everyone will enjoy, from your neighbor’s partner to your cousin’s new girlfriend. Cheese is always a winner in our book. This cheese is great with wine or cocktails. It’s also perfect for cocktail parties or buffets where small bites are needed. These cheese appetizers are perfect for your next gathering.
Delice de Bourgogne and Mushroom Toasts
This elegant appetizer, created by TV chef Kristen Kish, features triple creme cheese – an ultra-rich Brie – topped with pan-roasted mushrooms and herbs.
Oysters Rockefeller with Pimiento cheese
The Lowcountry version of Oysters Rockefeller by Chef John Ondo includes collard greens and pimiento, as well as a buttery cracker topping.
Whipped Feta and Cucumbers
This airy feta spread from Chicago chef Jimmy Bannos, Jr. has a Mediterranean flavor. The space is served with cucumbers marinated in olive oil for a refreshing contrast.
Arancini
Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice ball, is the ultimate cocktail hour snack. Michael Symon, the star chef of Food Network’s “The Chew,” makes his risotto a day in advance for ease and breads the mozzarella-filled ball just moments before frying it to get the perfect, crispy crust.
Baked Brie in a Bread Bowl
Is it possible to make baked Brie wrong? It’s even better baked in a bread dish. Add capers and fig jam to the baked Brie after it has cooled. This will give you a sweet-salty mix that compliments the Brie’s decadent melting. The toasted bread makes a great scooping tool.
Green Peppercorn-Marinated Feta
Marinating cubed Feta is an easy way to get big flavor results. Combine it with fruit and crackers to anchor your cheeseboard. Feta is perfect for absorbing bold flavors like these piquant, briny peppercorns. Its slightly airy texture allows it to absorb the flavor. Look for Feta that is brined and drain the brine off before marinating. Use the brine from the Feta to season pork chops or chicken.
Cheese Croustades
The goat cheese and ricotta are topped with a dollop of sweet-tart cranberry sauce for an explosion of flavor. For some color and brightness, garnish with fresh chives.
White Miso and Mushroom Flatbread
This dish is quick and easy to prepare with store-bought flatbread. It’s easier for guests to grab a bite at a buffet table or tray if you cut it into smaller pieces.
Camembert baked in the box.
This soft, melted cheese is baked in a wooden box, which keeps it from crumbling and makes serving and cleaning a breeze.
Classic Cheese Ball with Spiced Pecans
This classic Southern hors-d’oeuvre is popular for a reason. It’s simple to make, looks great on a plate, and has an irresistible flavor.
Spinach Maria
This classic dish is from Calhoun’s, a barbecue restaurant in east Tennessee. The word is made with a lot of spinach, Monterey Jack, and crushed red pepper. The cayenne, nutmeg, and cayenne pepper give the cheese sauce a rich warmth. And the extra layer on top of melted cheddar makes it incredibly indulgent.
Pimiento Cheese & Bacon Crostini
Pimiento with bacon on toast is the only thing that can beat pimiento. This recipe by Gina and Patrick Neely will make 40 crostini. It is perfect for a small gathering.
French Onion Baked brie
This appetizer combines savory caramelized onions with gooey, melted Brie and flaky buttery puff pastry.
Crostini grilled with sweet onions and blue cheese.
Do not skip the honey-vinegar drizzle over these toasts. It brings out more flavor in the sweet onions, and it balances out the sharp, tangy cheese.
Spinach Dip Hot Bread
This irresistible appetizer from San Francisco’s Mr. Digby’s takes the classic appetizer of spinach dip to a new level.
Feta-Stuffed Marinated Olives
Adeena Sussman, the author of the cookbook, uses za’atar to flavor these briny feta-stuffed Olives. Za’atar is a fragrant spice blend that is popular throughout the Middle East. It contains notes of marjoram and sumac as well as thyme.
Two-Bite Parmesan Biscuits
The biscuits are baked over a bed made of grated Parmesan, which results in a crisp, cheesy bottom crust.
Cheddar Cheese Coins
The crackers are great for snacking alone or topped with prosciutto. Lisa Donovan’s recipe gives you the choice to add green chiles or bacon, as well as benne, black pepper, and a touch of paprika.
Cheese Straws
Edna Lewis and Scott Peacock, the culinary legends, have mastered this Southern classic.
Classic Swiss cheese Fondue
This recipe by Melissa Kelly uses steamed red-skinned potatoes, Tuscan bread cubes that have been toasted or grilled, and pear pieces to dip in cheese. Stir the Swiss fondue while you fall.
Stilton-Stuffed pickled peppers
The ultimate snack is made up of two high-impact ingredients: funky Stilton Cheese and pickled sweet peppers or spicy peppers.
