I’ve been talking about Thanksgiving entertaining all week and today I’m sharing a few of my favorite cheese appetizers for a party, or wine & cheese gathering. These are not really “recipes” but more like “easy assembly” lite bites. I displayed them in unique ways using a re-purposed doll hutch, a retro-style kitchen scale, and another faux wooden scale. You can see the complete wine & cheese bar here.
First up are these Italian style canapes. I can make a meal on these alone!
Italian Style Canapes
1 Italian or French baguette, sliced about 1/2 inch thick
Goat Cheese at room temperature
Diced Roma tomatoes
Pre-heat the oven to 350 degrees while slicing the baguette. Lay the slices on a baking sheet and cook for about 5 minutes, until slightly toasted. Remove bread and spread with Goat cheese, then pesto, and top with diced tomatoes. Serve and enjoy!
This next item uses brie and can be customized to the occasion. For Fall I like to use Pear preserves; for Christmas use Cranberry, Spring and Summer use strawberry or apricot preserves. It’s all delicious.
1 package philo cups
Small wheel or triangle of brie
Pre-heat oven to 350 degrees, and remove the rind from the brie. Cut small pieces from the brie and place inside each cup. Top with a dollop of preserves and bake for 5 – 7 minutes or until brie is melted. Remove and let cool slightly, and serve.
This last bite sized nibble is one that goes back to my childhood, and I’ve never seen anyone else prepare it. My dad used to make this when they entertained friends and I always loved it. The combination is unexpected but so delicious.
Hawaiian Style Bites
Cheddar Cheese cut into cubes
Canned Pineapple Chunks, drained and patted dry.
Assemble the two ingredients with cheese on the bottom and pineapple on top and insert a toothpick to secure. Serve at room temperature.