Cheese Appetizer Recipes – Cheese Pairings and Snack Ideas | This post brought to you by Sargento. All opinions are 100% mine.
When you’re looking for a quick tasty snack it’s hard to go wrong with cheese. Around here it’s quite normal for us to slice it right off the block- though sometimes it’s fun to take a few extra minutes and serve it a touch of simple sophistication.
While cheese is such a savory, full-filling snack all on its own – pairing it with simple accompaniments highlights the unique textures and flavors of each variety.
This time of year we spend a fair amount of time outdoors casually entertaining our family, friends, or simply ourselves. In honor of our carefree summers I’ve put together a few incredibly easy cheese appetizers that can be prepared and ready to serve in just a few minutes. Each appetizer is made with the new line of Sargento Tastings cut from real block cheese. The eight different varieties of speciality cheeses are conveniently sized and perfect to pick up and have on hand. Whether your planning a casual get together or a solo anytime snack, these bite size cheese appetizers are perfectly paired to transform the ordinary into a delectable indulgence.
New Zealander
Sweet and Nutty Flavor – combining the creamy flavor of Gouda with the sharpness of Cheddar
Distinct Flavor Comes from the Diet of Fresh Grasses the Cows Feed on
Goes well with:
(food) Sweet Fruits, Marmalades, and Crisp Crackers
(wine) Sangiovese
New Zealander Cheese and Crackers
Baked Pita Chips
Baby Spinach
Sargento Tastings New Zealander Cheese, Sliced
Orange Marmalade
Directions: Layer the cheese slices and baby spinach ontop of the baked pita chips and top with a dollop of orange marmalade
Parmentino
Full-bodied Italian Flavor – consisting of nutty Parmesan and tangy Cheddar
Firm Texture
Goes well with:
(food) Figs, Raisins, and Walnuts
(wine) Sangiovese
Fig and Cheese Bruschetta
French Baguette Bread, Sliced
Fig Preserves
Raisins
Sargento Tastings Parmentino Cheese
Chopped Walnuts
Directions: Spread the fig preserves on top of the bread slices and top with raisins. Layer on the cheese slices, sprinkle with chopped walnuts and bake in a 350° oven for about 10 minutes, until the cheese is slightly melted.
Aged Wisconsin Cheddar
Rich Nutty Flavor
Complements Savory & Sweet Items
Goes well with:
(food) Apples and Roasted Nuts
(wine) Gewürztraminer
Cheddar Apple Cheese Slices
Granny Smith Apples, Sliced Thin
Sargento Tastings Aged Wisconsin Cheddar, Sliced
Roasted Nuts, Chopped
Directions: Layer the cheese on top the apple slices and sprinkle with chopped nuts. To keep the apple slices from turning brown, dip them a solution of 1 tablespoon of lemon juice and 1/2 cup of water immediately after cutting.
Aged Vermont White Cheddar
Tangy Flavor – with a finish of savory notes
Firm Dry Texture
Goes well with:
(food) Roasted Nuts and Fruit
(wine) Gewürztraminer
Nut and Honey Topped Cheese Slices
Sargento Tastings Aged Vermont White Cheddar Cheese, Sliced
Roasted Nut Blend, Chopped
Honey Granny Smith Apples, Sliced
Directions: Place the cheese slices in a dish, top with the chopped nuts and drizzle with honey. Serve with the apple slices.
Bruschetta Jack
Natural Monterey Jack Flavor – with a blend of sun-dried tomato, garlic, basil and seasonings
Semi-soft, Creamy in Texture
Goes well with:
(food) Crisp Bread Slices, Flatbreads, or Crackers
(wine) Zinfandel
Bruschetta Cheese Toast Stacks
Melba Toast
Sargento Tastings Bruschetta Jack Cheese, Sliced
Fresh Basil
Grape Tomatoes, Sliced
Directions: Stack the cheese, tomatoes and basil on a toothpick and place on top the melba toast.
Fiesta Pepper Jack
Natural Monterey Jack Flavor – with a blend of four fiery pepper varieties
Spicy Delicate Balance
Goes well with:
(food) Pinapple, Melon, and Grapes
(wine) Zinfandel
Pepper Jack Cheese and Fruit Skewers
Sargento Tastings Pepper Jack Cheese, Sliced
Red and White Grapes
Melon, Balled
Pineapple, Cubed
Directions: Stack the grapes, melon and pineapple on wooden skewers and serve with cheese slices.
Medium Asiago
Deep, Sharp, Buttery Flavor – with nutty tones
Semi-Hard Texture
Goes well with:
(food) Roasted Peppers and Spicy Nuts
(wine) Sauvignon Blanc
Cheese Stuffed Roasted Red Pepper Slices
Red Bell Peppers, Roasted (see below)
Sargento Tastings Medium Asiago Cheese, Sliced
Nuts, Chopped
Directions: Clean and slice peppers. Set the oven to broil. Lay the peppers flat, skin side up, on a baking sheet. Broil until the skin is charred, rotating the pan as needed. Remove from oven and let the peppers sit for 10-15 minutes. Gently remove the blackened skin.
Stuff the peppers with the cheese slices, top with the chopped nuts and place back under the broiler for a few minutes, until the cheese has slightly melted.
Creamy Havarti
Buttery Natural Rich Flavor
Soft and Creamy Melt-in-Your-Mouth Texture
Goes well with:
(food) Rye Bread and Roasted Peppers
(wine) Sauvignon Blanc
Toasted Havarti Cheese Rounds
Rye Bread, Cut
Baby Spinach
Sargento Tastings Creamy Havarti Cheese, Sliced
Bell Peppers, Roasted and Chopped
Directions: Roast peppers (see recipe above) let cool and chop. Using a round cookie cutter, cut the bread into circles. Layer the spinach and cheese on each bread round and top with the chopped peppers. Place in a 350° oven for 10 minutes, until the cheese has slightly melted.
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I love this..thank you Stephanie for sharing. A wonderful combo of yummy pairings, to add with either wine or iced tea with lemon and mint.
This is excellent! So delish. Gorgeous photos. Thanks for sharing.
Wow what a fantastic and detailed post! Now I’m craving cheeeeeeese!