Spicy Cheese Rounds Recipes

SPICY CHEESE PUFF APPETIZERS

Steps:

• Cut crust from bread; slice bread into 1 inch cubes.
• Melt butter and cheeses over low heat, stirring to blend. Add spices and Tabasco sauce. Fold in the beaten egg whites.
• Toss bread cubes into cheese mixture to coat and place on parchment lined cookie sheet in a single layer (leaving a small space between each piece). Refridgerate 2 hrs or overnight (or you can freeze them and bake later).
• Preheat oven to 350°F and bake for 15-20 minutes until golden brown.

THREE-CHEESE CRESCENT ROUNDS

Steps:

• Heat oven to 375°F Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.
• Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.

MARINATED CHEESE ROUNDS WITH WHOLE SPICES

Steps:

• Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
• Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
• Close the jars tightly and refrigerate for about a week before serving.
• Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.

MY SISTER'S SPICY CHEESE BALL

Steps:

• Let cream cheese come to room temperature.
• Combine all ingredients in a medium glass bowl.
• Mix well.
• Shape like a ball and roll in nuts.
• Refrigerate overnight for best flavour.
• Serve with your favourite crackers.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.