I love using season fruit like figs, grapes and apples in my Fall appetizers. And, this one is no exception.

Tender, maple apples are the perfect companion to the crunchy crostini and creamy ricotta. It’s an appetizer bite for any occasion!

Why you’ll love these whipped ricotta crostini

• Fall flavours: The ultimate appetizer of Fall flavours to make during the cooler seasons.
• Bite-sized: An easy and no-fuss appetizer, these whipped ricotta crostini are perfect for a casual get-together or dinner party.
• Make-ahead: You can make all elements of this recipe ahead of time.

Ingredients needed

For the crostini: You will need a baguette sliced into 1/2 inch pieces. Then, brush the baguette slices on both sides before baking until crisp.

For the whipped ricotta: To make a creamy whipped ricotta blend full fat ricotta cheese, a pinch of salt and pepper, lemon zest and olive oil in a food processor.  Store in the fridge until ready to use.

For the apples: Sauté crispy honeycrisp apples with butter, ground cinnamon, ground nutmeg, vanilla extract and maple syrup. Sprinkle finely chopped walnuts and fresh thyme leaves to garnish!

Key steps to making this crostini appetizer

Toast the baguette: Toast slices of baguette on a baking sheet in the oven to make crispy crostini.

Whip the ricotta: Whip the ricotta until smooth and creamy. Store in the fridge until ready to use.

Sauté the apples: Make the maple apples by sautéing until fork-tender and seasoning with vanilla extract, ground cinnamon and ground nutmeg. Let the apples cool.

Assemble the crostini: Spread or pipe the ricotta onto the crostini. Top with the maple apples and garnish with walnuts and fresh thyme leaves.

Can I make the whipped ricotta without a food processor?

I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!

Tips & tricks

Type of ricotta: The ricotta cheese you use should be full-fat / whole milk to get the best whipped, luscious, silky ricotta.

Store the whipped ricotta in the fridge: While you wait for the apples to cool to room temperature, store the whipped ricotta in the fridge so the consistency stays firm enough for spreading or piping onto the crostini.

Let the apples cool: It’s important to let the apples cool, at least to room temperature as the hot apples will make the ricotta melt off the crostini.

Variations & substitutions

Honey: If you don’t have maple on hand, honey can work in a pinch!

Add some spice: Elevate these further with a little drizzle of hot honey before serving. The sweet-spicy mix of flavours is so good!

Serve as a dip: Instead of creating individual crostini, make this into a dip like my whipped ricotta and roasted grapes instead! Simply make the whipped ricotta and spread on a plate or in a shallow bowl. Once the apples are cooked and cooled, top the ricotta with the apples and then garnish with the walnuts and fresh thyme leaves. Serve with the crostini for dipping and enjoy!

Nuts: If you have a walnut allergy (or other nut allergy), a good substitute for the walnuts is toasted pepitas (pumpkin seeds) or sunflower seeds.

Sliced apples: Try slicing the apples (instead of dicing) for a different presentation – just like I do in my maple-apple baked brie recipe!

How to store and make-ahead

Make-ahead:

• Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.
• The crostini can be made one day ahead. Let cool completely and then store in an airtight container.
• Make the apples the day of – they can be made 1-2 hours before assembling the crostini. This keeps the flavours the most fresh!

Storage:

• The whipped ricotta can be made one day ahead and stored in an airtight container in the fridge until ready to use.
• Toast the baguette to make the crostini. Let cool completely and then store in an airtight container for 1 day.
• The appetizer is best enjoyed the day it’s made!

FAQs

More whipped ricotta recipes to enjoy from the blog

• Whipped Ricotta with Roasted Grapes & Hazelnuts
• Quick Whipped Ricotta Dip with Hot Honey Appetizer
• Spring Whipped Ricotta Dip with Honey & Pistachios

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Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme

These whipped ricotta crostini are topped with maple-glazed apples, walnuts & fresh thyme for an irresistible appetizer bite for any occasion.

Course Appetizer

Cuisine american-inspired

Keyword crostini, whipped ricotta

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 – 10 people (20 crostini total)

Author Jess

Ingredients

For the crostini

• 20 slices of baguette, ½ inch slices
• extra-virgin olive oil

For the whipped ricotta

• 450 grams full fat ricotta cheese (about 2 cups)
• 1/4 tsp kosher salt
• pinch ground pepper
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tbsp olive oil

For the toppings

• 2 tbsp butter
• 2 medium honeycrisp apples
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 1/4 cup finely chopped walnuts
• fresh thyme leaves

Instructions

Make the crostini

• Preheat the oven to 375 F and line a baking sheet with parchment paper. Place the slices of baguette on the baking sheet. Brush both sides with olive oil. Bake for 5 minutes, flip and bake for another 5 minutes. Remove the crostini to a serving tray and set aside.

Make the whipped ricotta

• In a food processor or high speed blender add the ricotta, salt, pepper, lemon zest and olive oil.  Blend on high speed until smooth and creamy, about 1-2 minutes, scraping down the sides of the food processor as needed. Set aside in the fridge until ready to assemble the crostini.

Make the apples

• Add 2 tablespoons of butter to a medium-sized pan over medium heat. When the butter is melted, add the diced apple, ground cinnamon and ground nutmeg and stir to combine. Cook the apples over medium heat, stirring often, until fork tender and softened, about 8-10 minutes. *If you notice the apples starting to brown too much, turn to medium-low heat*

  Once the apples are softened, add the vanilla extract and maple syrup to the pan and cook for 2 more minutes, stirring a few times. Remove the pan from the heat and spoon the apples into a bowl to cool.

Assemble the crostini

• Once the apples are fully cooled, assemble the crostini. Spread the whipped ricotta (or you can pipe the ricotta onto the crostini for a fancier presentation) onto the crostini, dividing evenly between the slices. Spoon the cooled maple apples onto the ricotta layer and then garnish with walnuts and fresh thyme leaves.

Notes

• Make sure to use full fat (whole milk) ricotta for the best whipped ricotta texture.
• A good substitute for Honey Crisp apples are Ambrosia, Fuji or Pink Lady apples.
• Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.

The post Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme appeared first on Cooking in my Genes.

With appetizers like baked brie to bite-sized appetizers and of course dips, you’re sure to find an easy appetizer for your Thanksgiving gathering.

Flavour pairings you will find in these appetizers

• Apples, pears and brie or goat cheese
• Butternut squash and sage
• Cranberries, pecans and orange
• Mozzarella or goat cheese with fresh herbs
• Brie cheese and seasonal jams
• Grapes and hazelnuts
• Sage and prosciutto

Ingredients needed for Thanksgiving appetizers

Generally, these are some of the most used ingredients for all of the Thanksgiving appetizers below:

Cheese: A variety of cheeses like brie, camembert, ricotta, feta, goat cheese and cheddar are found in the appetizer recipes below. And, don’t forget Boursin cheese!

Nuts: You’ll find pecans, walnuts and pistachios as crunchy elements. If you have a nut allergy, the specific recipes will give you substitutions.

Crostini (toasted baguette): Crostini is one of my go-to vehicles for dipping into any appetizer. All you need is a baguette sliced into rounds, a little bit of olive oil and a hot oven to make homemade crostini.

Fruits & Vegetables: Think seasonal fruits and vegetables like apples, pears, cranberries, pumpkin and butternut squash. And, dates are another favourite of mine to use in appetizers.

Fresh Herbs: Most of my appetizers are garnished with fresh herbs for that perfect finishing touch.

Baked brie (and baked camembert)

Baked brie is one appetizer I make on repeat! It’s so versatile and pairs so well with Fall flavours. And, if you haven’t tried baked camembert, it’s a must-make too. Camembert is a soft cheese with a creamy texture from Normandy (France). It tastes more earthy than brie cheese, and a bit nutty. It’s a great warm cheese appetizer too.

Baked Brie with Maple Cinnamon Apples and Pecans

This Baked Brie with Maple Cinnamon Apples & Pecans is the ultimate easy appetizer for Fall. Enjoy tender apples & creamy brie in each bite!

Check out this recipe

Easy Cranberry Pecan Baked Brie (holiday appetizer)

This easy cranberry pecan baked brie is a festive appetizer for the holiday season! You only need 5 key ingredients plus a garnish to make it!

Check out this recipe

Quick and Easy Maple Pecan Baked Brie Appetizer

This Maple Pecan Baked Brie is a perfect appetizer for Fall and Winter gatherings! Easily made with just 6 ingredients & best enjoyed warm.

Check out this recipe

Pear & Walnut Baked Brie

This Pear & Walnut Baked Brie is one of the easiest appetizers you'll ever make. Pears, honey and walnuts go beautifully with the melty brie!

Check out this recipe

Baked Camembert Recipe (3 Easy Flavor Variations)

Elevate your appetizer game with this simple baked Camembert recipe, featuring three delicious flavor variations that are perfect for any season.

Check out this recipe

Quick Thanksgiving appetizer bites

When you need a quick Thanksgiving appetizer with minimal effort, these recipes do just the trick.

Easy and Quick Holiday Brie Crostini Appetizers

Make these quick holiday brie crostini appetizers in 10 minutes! Top with seasonal jams, nuts & a honey drizzle for the perfect holiday bite.

Check out this recipe

Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Check out this recipe

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Make these pear appetizers in under 20 minutes! Crostini topped with goat cheese, sliced pear, toasted almonds & honey are the perfect bite.

Check out this recipe

Marinated Mozzarella Balls with Garlic, Lemon & Herbs

This Marinated Mozzarella Balls appetizer is bursting with garlic, lemon & fresh herbs! Just 5 minutes to prep and 30 minutes to marinate.

Check out this recipe

Easy appetizer dips for Thanksgiving

I love a dip appetizer when entertaining. They’re easy to make and most recipe elements are easy to prep ahead of time. Many of these dips have whipped feta or ricotta or goat cheese bases which lend well to Fall flavors.

Quick Whipped Ricotta Dip with Hot Honey Appetizer

Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!

Check out this recipe

Butternut Squash Crostini Appetizer with Crispy Sage

This divine Butternut Squash Appetizer is made for holiday gatherings! Served on crostini it's the best sweet & savory bite guests will love.

Check out this recipe

Easy Garlic & Herb Cheese Holiday Appetizer

Make this easy cheese appetizer for your guests in under 10 minutes! With garlic & herb Boursin cheese, fresh herbs, walnuts & lemon, it's a joy to share.

Check out this recipe

Whipped Ricotta with Roasted Grapes & Hazelnuts

This Whipped Ricotta with Roasted Grapes is sweet and savory, a true delight! A perfect appetizer for entertaining in the Fall & Winter!

Check out this recipe

The Best Cranberry Whipped Feta Dip (holiday recipe!)

This quick & delicious cranberry whipped feta dip is the perfect holiday appetizer! Make it with just 10 ingredients & under 20 minutes!

Check out this recipe

Quick Pumpkin Whipped Feta Dip with Crispy Sage

This Pumpkin Whipped Feta Dip takes only 15 minutes to make! Packed with Fall flavours, pumpkin-lovers will love this pumpkin appetizer!

Check out this recipe

Easy 3 Ingredient Boursin Appetizer with Fig Jam

Make this easy Boursin Appetizer in just 5 minutes with just 3 simple ingredients! Boursin cheese, fig jam and pistachios is all you need.

Check out this recipe

Puff pastry can do everything

I keep puff pastry in my freezer because it’s so versatile! Many of these puff pastry appetizers can be made ahead of time too which is perfect when prepping for Thanksgiving.

5-Ingredient Puff Pastry Cheese Twists with Gruyère

These 5 ingredient Puff Pastry Cheese Twists are the perfect make-ahead appetizer! Serve with hot honey, mustard or on a cheeseboard.

Check out this recipe

Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Make these Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appetizer with just 5 key ingredients! They're a perfect savoury appetizer bite!

Check out this recipe

Easy Cranberry Goat Cheese Puff Pastry Swirls

These Cranberry Goat Cheese Puff Pastry Swirls are the perfect holiday appetizer! You only need 6 ingredients to make this easy appetizer.

Check out this recipe

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

For a quick and impressive appetizer make these Apricot Jam & Gruyere Cheese Puff Pastry Bites! All you need is 6 ingredients & 30 minutes!

Check out this recipe

More Thanksgiving recipes to love from the blog

• Easy Lemon & Herb Butter Roasted Turkey
• How To Make Whole Roasted Carrots (With Flavor Variations)
• How To Make The Best Creamy Boursin Cheese Mashed Potatoes

The post 20 Thanksgiving Appetizers Everyone Will Love appeared first on Cooking in my Genes.

While cream cheese is the base of this recipe, shaved gouda cheese adds a delightful flavor and texture.

I love to make easy cheese appetizers like this Sun-Dried Tomato & Herb Marinated Goat Cheese Dip and Easy 3 Ingredient Boursin Appetizer with Fig Jam. So, if you love these recipes, you’re sure to enjoy this gouda cream cheese spread too!

Why you’ll love this cheese spread

• Easy: You need just 9 simple ingredients to make this cream cheese dip.
• Quick: It only takes 10 minutes to make this flavorful cream cheese spread appetizer.
• Versatile: Use this spread in so many ways! As an appetizer, a spread for bagels or a dip for vegetables.

Ingredients needed to make this cheese appetizer

Plain cream cheese: block cream cheese works best in this recipe, softened so it’s easy to mix

Mayonnaise: mayonnaise adds to the creamy texture of this cheese spread

Gouda cheese: I like to use a medium gouda cheese for a bit more firm texture (when compared to a mild gouda)

Jalapeno: a diced jalapeno adds just a little spicy kick

Chives: minced fresh chives are a match made in heave with gouda and cream cheese

Spices: garlic powder, onion powder, kosher salt and black pepper round out the seasonings

Use block cream cheese

It’s important to use block cream cheese in this recipe instead of whipped cream cheese. The whipped cream cheese sold in grocery stores is too airy and will not combine as well as block cream cheese.

You will need 125 grams (or 4 ounces) of block cream cheese – it’s about half of a block.

How to soften block cream cheese

Room temperature: Cut the cream cheese into cubes and spread out in a bowl or on a plate. Let sit at room temperature for about 1 hour to soften.

Microwave: Add the 125 grams of block cream cheese to a microwave-safe plate.  Heat on medium-low for 15 seconds. Check to see if the texture has softened. If not, try an additional 10 seconds on medium-low.

Key steps to make homemade gouda cream cheese spread for crackers

Soften the Cream Cheese: Soften the cream cheese by using one of the methods above (room temperature or microwave).

Stir Everything Together: Add the softened cream cheese to a bowl with the rest of the ingredients and stir until combined.

Season to Taste: Taste and adjust seasoning with more salt, pepper or chives if desired.

To Chill (or Not): You can serve this right away, or let the flavors meld in the fridge for 30 minutes or overnight.

Tips & tricks

Gouda cheese: Gouda is a semi-hard to hard cow’s milk cheese. More mild gouda is softer in texture as compared to a medium-hard gouda with a more firm texture.

Crackers: A sturdy cracker is best for serving this spread. Pick a cracker that is more plain in flavor to let the flavors of the cheese spread shine through.

Chives: If you don’t have fresh chives, you can substitute with 2 teaspoons of dried chives

Jalapeno: If you don’t have a jalapeno on hand, try using 1/4 teaspoon red pepper flakes or chili flakes instead.

Take the chill off: If this spread is coming straight out of the fridge, I recommend leaving out for about half-hour to bring closer to room temperature. This will help when spreading the mixture onto crackers.

Substitutions and variations

Parsley: If you want to add extra fresh herbs, try 2 tbsp fresh chopped parsley.

Spice it up: If you want to make this dip spicier, use a habanero pepper instead.

Gouda: If you can’t find a medium gouda, a mild or older gouda will work. You will get a slightly different flavor profile but it will still be delicious!

Smoky: Instead of medium gouda, try a smoked gouda for a different flavor profile. Round out the smoky flavor with a pinch of ground paprika too!

What to serve with this cream cheese spread

You can use this gouda cream cheese spread in so many ways!

Cheese board: shape a cheese board or charcuterie board around this spread and add other accompaniments like grapes, sliced apple, crackers, nuts and prosciutto.

Sandwiches: use as a spread for bagels, bread or wraps.

Veggie board: this spread is delicious with crunch veggies like radishes, celery, carrots or cucumbers.

Cucumber bites: top thick round slices of cucumber with a dollop of this spread and extra chives for a quick appetizer bite.

FAQs

How to store: Make-ahead & refrigerate

Make-ahead: Make this cream cheese spread up to three days ahead and store in the fridge in an airtight container. Remove from the fridge for about a half hour before serving to bring it closer to room temperature – this helps for spreading onto crackers.

Refrigerate: Store in an airtight container in the fridge for up to three days.

More cheese dips to love from the blog

• Quick Whipped Herb & Garlic Goat Cheese Spread Recipe
• Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
• Festive Holiday Cranberry Walnut Gouda Cheese Ball

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Easy Gouda Cream Cheese Spread for Crackers (make ahead)

This creamy Gouda and cream cheese spread is the perfect make-ahead appetizer, effortlessly elevating your crackers with rich, savory flavor in minutes.

Course Appetizer

Cuisine american-inspired

Keyword cheese, cheese spread, cream cheese, gouda

Prep Time 10 minutes minutes

Optional: Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 125 g (4 oz) softened plain block cream cheese
• 2 tbsp mayonnaise
• 1 cup shredded or shaved medium gouda cheese about 80-90 grams
• 1 small jalapeno, diced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp minced chives

Instructions

• To a medium bowl add all of the ingredients and use a spoon or spatula to mix together to fully combine.
• Optional: Place in the fridge for 30 minutes or up to overnight if making ahead. Otherwise, you can serve right away.
• Serve with crackers of choice or as a part of a cheese or charcuterie board.

The post Easy Gouda Cream Cheese Spread for Crackers (make ahead) appeared first on Cooking in my Genes.

What is brie cheese

If you love a rich, soft and creamy cheese – brie will be your new obsession. Brie is a cow’s-milk cheese from France, known for its buttery, creamy interior and soft white (and edible) rind.  Brie has a mild, rich, and earthy flavour. You can serve it at room temperature, sliced, or bake it to create a gooey dippable centre for your favourite crackers and breads. 

How to prepare brie cheese

Brie is super versatile – you can serve it at room temperature, baked plain, or bake it wrapped in a dough of your choice until its warm and gooey.   

If serving your brie at room temperature, you can cut the top of the rind of the wheel off exposing the centre for scooping. Or you can cut the wheel into wedges (again keeping the rind on) and spread it on crackers or a bread of your choice. 

If you’re baking your brie, you can bake as-is, scoring the top to allow maximum gooey-ness or wrap it in pastry – either technique creates a gooey dippable centre sure to satisfy. 

How to bake brie cheese

When baking Brie, you can bake it as-is (unwrapped) or encased in a pastry dough (wrapped).

Unwrapped: This method is quick, easy, and lets your toppings shine.

Preheat your oven: Preheat your oven to 375F

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.

Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts or herbs.

Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed. 

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.  

Wrapped: This method wraps the brie wheel in a flaky, golden crust that seals in the melted cheese.

Preheat your oven: Set the oven to 400°F 

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prep your pastry: On a floured surface roll out puff pastry or phyllo dough wide enough to wrap the wheel of cheese. Spread jam, jelly or honey in the center of the dough.

Prep your cheese: Place the brie wheel on top of the jam, jelly or honey.

Wrap your cheese: Wrap the brie with the pastry by folding the corners over the cheese, working around in a circle to make a closed cheese package. You want to make sure the cheese is completely enclosed! Place it on your baking sheet of choice.

Finish your wheel: Brush the pastry with an egg wash (a mix of egg and a splash of water mixed together and brushed over the pastry, to give it a stunning shine).

Bake it: Bake for 25-30 minutes until the pastry is deep golden brown and crisp.

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.   

Should you remove the rind from the brie before baking?

Ideally no, leave the brie rind on – it’s entirely edible and plays an important role.

Acts as a container: It holds the gooey cheese together during baking.

Adds flavour and texture: It provides a subtle earthy taste that contrasts with the creamy insides.

Saves time: Removing the thin, sticky rind is time consuming and wastes a lot of cheese!

The exception: If you absolutely dislike rind, slice off only the top layer before baking so you can scoop out the melted cheese while the sides and bottom maintain the structure.

Bakd brie topping variations for every season

Baked brie is the perfect year-round treat and is a welcome addition to any seasonal table. It pairs beautifully with fresh summer berries and honey, or warm fall cranberries and pecans. 

Topping your baked brie can be a fun mix and match experiment, I recommend choosing a sweet, a savory and a crunch option – cooks choice! 

Spring combinations: 

Try my recipe for The Best Blackberry Baked Brie 

Sweet: fresh blackberries, a berry jam, a drizzle of honey

Savory: a pinch fresh basil, thyme or rosemary

Crunch: toasted walnuts, candied pecans, or almonds

Summer combinations:

Try my recipe for an Easy Peach and Pecan Baked Brie (which can also be made on the grill!)

Sweet: fresh peaches, peach jam, a drizzle of honey

Savory: fresh basil or mint

Crunch: toasted walnuts or pecans

Fall combinations:

Try my recipe for Maple Pecan Baked Brie and Baked Brie with Maple Cinnamon Apples and Pecans

Sweet: brown sugar, maple syrup, cinnamon

Savory: fresh thyme or rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Winter combinations:

Try my recipe Cranberry Pecan Baked Brie or Puff Pastry Baked Brie with Fig Jam 

Sweet: cranberry sauce, fresh figs

Savory: fresh thyme, rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Tips for the best baked brie

You’ll want to start with a chilled wheel of brie, ensure your oven is preheated, do not overbake and always remember to let it rest – even though you’ll want to dig into that melted Brie right away! 

Start cold: Keep the brie in the fridge until baking so it does not melt too fast and leak.

Use parchment paper: Line your dish to easily transfer the melty cheese and make cleanup easy.

Use whole wheels of cheese: Always bake an uncut round as it the rind keeps the melted cheese contained.

Don’t over bake: Remove it when the sides bulge and the center indents; over baking will break the rind and change the cheeses texture.

Let it rest: Cool for 5 minutes before serving to allow the cheese set.

What to serve with baked brie

Breads: Crostini, French baguette slices, or crusty artisanal breads

Crackers: Sturdy options like water crackers, Raincoast Crisps, or pepper and olive oil Triscuits

Fruits: Fresh apple slices, pears, and grapes, or dried figs and apricots

Nuts: Toasted pecans, candied walnuts, or almonds

What temperature should baked brie be served at

Your baked brie should be warm enough to be dippable, and cool enough to safely enjoy. Fresh out of the oven the brie will be liquid and very dippable. As it cools the cheese will set and be better suited for spreading or cutting. 

FAQs

How to store and reheat leftovers

Store: I recommend serving the baked brie on the day it’s made. Any leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheat: To reheat leftover baked brie, place the leftover brie on a piece of parchment paper in a baking dish in a preheated 325F oven (or air fryer) until warmed through again. Alternatively, microwave on medium-low until the desired temperature is reached. You can also serve cole by cutting a wedge of brie adding it to a sandwich!

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How To Bake Brie Cheese: A Recipe Guide For Every Season

Discover the perfect baked brie recipe to delight your taste buds year-round, with simple tips and seasonal twists that make every bite unforgettable.

Course Appetizer

Cuisine american-inspired

Keyword baked brie, brie

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-350 g wheel of double cream brie cheese
• 1/2 cup jam, jelly or honey of choice (like fig, apricot, cherry or other seasonal jam)
• 1/4 cup chopped nuts (like pecans, walnuts or almonds)
• Fresh herbs for garnish like fresh thyme leaves or fresh minced rosemary

Instructions

• Preheat your oven: Preheat your oven to 375F
• Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.
• Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.
• Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts of choice.
• Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed.
• Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then garnish with herbs and serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.

Notes

• Some great flavor combinations you can follow:
  • Apricot jam with chopped pecans and fresh thyme leaves
  • Fig jam with chopped pecans or walnuts and fresh rosemary
  • Honey or hot honey with chopped walnuts and fresh rosemary
  • Apple jelly with chopped pecans and fresh thyme leaves
  • Cherry jam with chopped walnuts and fresh thyme leaves

The post How To Bake Brie Cheese: A Recipe Guide For Every Season appeared first on Cooking in my Genes.

Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

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Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

Garnish with crunchy pepitas, fresh basil and mint for a vibrant, irresistible appetizer with maximum flavor!

While my Cranberry Whipped Feta Dip is great for the Fall and Winter, this whipped feta with hot honey and grilled corn is perfect for Summer!

Why you’ll love this whipped feta appetizer recipe

• Seasonal: Uses in-season corn, at it’s peak for flavour!
• Easy: All you need is a quick whipped feta and top with corn, pumpkin seeds and hot honey.
• Make ahead: You can make the whipped feta ahead of time, then grill the corn, cool and serve.

Ingredients needed for this whipped feta with hot honey

For the whipped feta dip:

• Feta cheese in brine, drained of the brine
• Plain Greek yogurt
• Extra-virgin olive oil
• Lemon juice

For the corn:

• 2 cobs of corn
• Extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings:

• Pepitas (pumpkin seeds), toasted for best flavour
• Hot honey (or honey with a red chili flakes)
• Fresh basil leaves
• Fresh mint leaves

Key instructions to making this recipe

Blend: Whip the feta, blending in a food processor and then spread the mixture in a low serving bowl.

Grill: Grill the corn until charred and warmed through.

Cool and chill: Chill the whipped feta in the fridge while the corn cools.

Assemble:  Top the whipped feta with the grilled corn (off the cob), pepitas, a drizzle of hot honey and garnish with fresh herbs like basil and/or mint.

What’s the best feta to use for whipped feta?

Whipped feta works best with feta cheese in brine. The feta cheese in brine has a creamier texture and is the more traditional feta cheese. I do not recommend using pre-crumbled feta cheese as that cheese is much more dry and will not whip properly.

Tips and tricks

Blending: If the whipped feta isn’t smooth, keep blending! It usually needs 1 more minute of blending that you think to get the smooth texture you’re looking for. Or, you can add 1-2 more tablespoons of Greek yogurt to get it smoother.

Food processor: If you don’t have a food processor, you can still combine the feta using a hand blender (immersion blender) and it just might not be as smooth. BUT it will still taste good!

For dipping: I love to use plain, salty crackers for dipping! However, pita bread or pita chips, crostini, tortilla chips and even ruffled chips would be delish! You could even try fresh veggies like cucumbers and/or carrots.

Variations and substitutions

Crunchy toppings: A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!

Hot honey: If you don’t have hot honey find my recipe to make your own below. Or, substitute with plain liquid honey and a few pinches of red pepper flakes.

Fresh dill: Fresh basil and/or fresh mint are my favourite garnishes. But, fresh dill could be a nice substitution if needed.

How to make hot honey

I make my own hot honey for many of my creamy dip recipes and it’s easy to do!

Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.

Make your own crostini for this whipped feta with hot honey

To make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

How to store this whipped feta with hot honey

You can make the whipped feta ahead of time and store in an airtight container in the fridge until ready to use.

Store leftovers in an airtight container in the fridge for up to a day.

FAQs

More feta appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Quick and Easy Baked Feta in Marinara Appetizer
• Phyllo-Wrapped Baked Feta Appetizer with Walnuts

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Whipped Feta With Hot Honey, Grilled Corn & Pepitas

Creamy whipped feta meets sweet, spicy hot honey, perfectly paired with smoky grilled corn and crunchy pepitas for a vibrant, irresistible appetizer.

Course Appetizer

Cuisine american-inspired

Keyword corn, grilling, whipped feta

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the whipped feta

• 200 grams 8oz) block of feta cheese in brine – drain from brine before using
• 2 tbsp plain Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice

For the corn

• 2 cobs of corn
• extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings

• 3 tbsp pepitas (pumpkin seeds), toasted
• 2-3 tbsp hot honey (my fav is Shorty's Hot Honey)
• Fresh basil leaves
• Fresh mint leaves

For serving

• crackers, ruffled chips, pita chips, tortilla chips or crostini

Instructions

Make the whipped feta

• Whip the feta by adding the feta cheese, greek yogurt, and olive oil to a food processor and blend on high until smooth and creamy. (You can also blend using an immersion blender). Spread the whipped feta in a low bowl and place in the fridge.

Grill the corn

• Grill the corn: Set a barbecue to medium-high heat. Brush the cobs of corn with a bit of olive oil or avocado oil and season generously with salt and pepper. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.

Assemble the appetizer

• After the corn has cooled, use a sharp knife to trim the corn off the cob.
• Then, remove the whipped feta from the fridge. Top the whipped feta with all of the grilled corn from the cobs, pepitas (pumpkin seeds), drizzle with 2-3 tablespoons of hot honey and garnish with a handful of fresh basil leaves and fresh mint leaves.

Notes

• Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.
• A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!
• If the feta is too stiff after whipping, add 1 tbsp of Greek yogurt at a time and blend again until you get a nice, smooth mixture. It will be a bit ‘stiff’ to ensure the dip is scoopable.

The post Whipped Feta With Hot Honey, Grilled Corn & Pepitas appeared first on Cooking in my Genes.

This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

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Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.

Combining fresh cherries, creamy burrata, and crispy prosciutto, you get the perfect sweet and salty appetizer bite.

Why you’ll love this cherry, burrata and prosciutto appetizer

• Quick: This appetizer comes together in 15 minutes!
• Easy: All of the ingredients are easy to find and in-season in the Summer.
• Seasonal: Make the best of cherries with are at peak deliciousness in the Summer season!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream.  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Are burrata and mozzarella the same?

Burrata cheese and mozzarella cheese are both fresh cheeses from Italy but they do differ.  Burrata is a creamy cheese that has a creamy center called stracchiatella. Mozzarella is a soft cheese too, however, it’s more solid throughout and can be sliced.

Ingredients needed for this recipe

• Slices of prosciutto, cooked in a pan until crispy
• One ball of burrata cheese 
• Extra-virgin olive oil
• Fresh cherries
• Ground black pepper
• Fresh basil leaves
• Chopped pistachios
• Honey to drizzle
• Toasted bread for serving (like baguette or sourdough)

Does prosciutto go well with burrata?

It sure does! The salty prosciutto goes really well with the creamy burrata. In this appetizer you crispy up the prosciutto, giving it a nice crunchy texture which pairs well with the creamy burrata.

Tips & tricks to make the best burrata & prosciutto appetizer

• Don’t forget to pit the cherries! Pitted cherries are a must to keep this dish enjoyable to eat.
• If you’re making this recipe for entertaining guests, you can toast the bread and pit the cherries ahead of time. Store the pitted cherries in the refrigerator and the toasted bread on the counter. Once the bread is cooled, store at room temperature in an airtight container until ready to serve.
• You can use a serving platter or a low bowl to make this recipe in or even a plate! Use whatever you have.
• Get the prosciutto crispy! To make the flavors of this appetizer really pop, make sure to get the prosciutto very crispy which adds great texture and crunch.
• A great substitute for fresh basil leaves is fresh mint.
• Don’t skip the honey drizzle or ground pepper! Each element adds a necessary flavor to this appetizer recipe.

Variations and substitutions

Bring the burrata to room temperature: Take the burrata out of the fridge for 15-20 minutes below assembling this appetizer. Cold burrata cheese does not taste as good and the flavor can be muted.

Toast the bread: My go-to vehicle for most dipping appetizers is toasted baguette (also known as crostini). However, you can use a bread of your choosing, just make sure to toast it so that it’s stable when dipping into the burrata.

Don’t skip the prosciutto: The cooked, salty prosciutto adds a crispy and salty element to this appetizer, imperative to the overall flavors. Make sure to crunch up the crispy prosciutto into smaller pieces that are bite-sized before garnishing the burrata.

Peaches: If you can’t find fresh cherries, fresh sliced peaches or nectarines would be a delicious substitute.

Make this into a salad for a light dinner: Make this into a salad by adding a few handfuls of fresh arugula on the base of your serving dish first and then follow the rest of the recipe as-is. Serve this alongside a piece of grilled chicken or salmon.

Use fresh figs: In the late-Summer or early-Fall, swap out the cherries for in season figs. 

Balsamic glaze: Switch up the flavor profile by swapping out the honey for a drizzle of balsamic glaze instead.

How can I pit cherries without a pitter?

There are a few methods you can try to pit the cherries without a pitter:

1. Use a small knife: Run the knife around the circumference of the cherry (just like you would if pitting a peach or avocado). Then, use your hands to twist the halves and separate from the pit. If the pit is still in once half of the cherry, use your fingers to gently press or pull the pit out.

2. Use a metal straw: Hold a cherry with your thumb and forefinger and press through the stem side of the cherry with the straw; it should pop the middle / pit of the cherry out. You can also place the cherry on the opening of a bottle and push the straw down into the centre of the cherry to press the pit down and out into the bottle.

FAQs

More burrata appetizer recipes to love from the blog

• Quick Strawberry Burrata Appetizer with Crostini
• Burrata Bread Appetizer with Roasted Tomatoes
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

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Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Celebrate Summer flavors with this appetizer combining fresh cherries, creamy burrata, and crispy prosciutto for a perfect sweet and salty bite.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata, cherries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 2 slices of prosciutto
• 8 oz (250 grams) ball burrata cheese
• 1 tbsp extra-virgin olive oil
• 3/4 cup pitted and halved fresh cherries
• 2-3 pinches ground black pepper and kosher salt
• 2-3 tbsp chopped pistachios
• 2 tbsp honey to drizzle
• fresh basil leaves
• for serving: toasted bread of choice (like baguette or sourdough)

Instructions

• Crisp up the prosciutto: Heat a large skillet over medium-high heat. When the skillet is hot, turn to medium heat and add the slices of prosciutto. Cook for a few minutes until the prosciutto starts to get crispy and browned. Flip and cook for another 1-2 minutes until very crispy. Set aside on a paper towel lined plate to cool.
• Tear the burrata up with your hands into chunks and place on a platter or in a low bowl.
• Drizzle the burrata with the olive oil and add a few pinches of salt and pepper all over the burrata. Scatter the halved cherries, chopped pistachios and crumble the crispy prosciutto all over the burrata. Drizzle the honey all over and then garnish with fresh basil leaves. Serve with toasted bread of choice.

Optional: make crostini for serving

• Optional: Make crostini for serving: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

The post Fresh Cherries, Burrata and Prosciutto Appetizer for Summer appeared first on Cooking in my Genes.

Whether for a summer barbecue or holiday party, I’ve got you covered with easy-to-make brie appetizers for any season of the year, including a new recipe below for Honey-Balsamic Strawberry Baked Brie!

Why you’ll love appetizer recipes made with brie cheese

• Quick: You only need 20 minutes to prep and cook most of these recipes.
• Simple: Each flavor variation requires just a handful of simple ingredients.
• Seasonal: Perfect appy for any season!

What is brie cheese?

Brie cheese is a mild, soft cheese originating from Northern France. It has a mild, buttery flavor so it’s the perfect pairing with many seasonal ingredients. It’s known for its look – the cheese is encased in a soft, white, edible rind. And, brie melts very well making baked brie a top appetizer all year round.

A brie wheel is generally found in most grocery stores in the cheese aisle or deli section.

What do you do with brie cheese?

A wheel of brie can be used in so many wonderful ways to make a flavorful appetizer! My personal favorite thing to do with creamy brie cheese is bake it because a brie appetizer is generally full proof. 

Even if you overbake the brie, you can still enjoy dipping bread and crackers into the melted cheese.

Other delicious ways to enjoy brie cheese include on crostini, baked in puff pastry or even in some savory recipes.

Different ways to make these recipes for brie cheese

• Bake: Most baked brie recipes call for brie to be scored, a topping added and baked in the oven.
• Barbecue: Barbecuing brie is a fun way to make a summer appetizer. A cast-iron pan is key for this kind of method.
• Broil: You can also broil brie on baguette for a crispy and creamy bite!

Kitchen equipment you’ll need for brie cheese recipes

• Parchment paper: Parchment paper is great to use for lining baking dishes and baking sheets when making brie cheese recipes. It keeps the brie from sticking to the pan and the brie melts and comes off of the parchment paper easily.
• Baking dish: Many of the recipes below use a baking dish to bake the brie. This can be a glass baking dish, metal baking dish or even a cast-iron pan works great.
• Baking sheet: In a pinch, line a baking sheet with parchment paper and use it for the recipe.
• Serving dish: Most of the time the baking dish serves as the ‘serving dish’ for the brie. However, that’s why we use parchment paper to line the baking dish. When the brie is done baking, you can gently / carefully transfer the brie to a serving dish if desired.
• Small sharp knife: You will need a sharp knife to ‘score’ the brie before baking. You will make a grid pattern with a knife on the top of the brie which helps it bake up and get melty quicker.

Here are 10 recipes for brie cheese to enjoy any season of the year

Spring & Summer recipes for brie cheese

In Spring & Summer you’ll find brie cheese recipes with fresh fruit like berries; seasonal jams like apricot preserves; fresh herbs and/or a drizzle of honey. 

Fall & Winter recipes for brie cheese

In the Fall & Winter a brie recipe will include ingredients like fig jam; fruits like apples; nuts like pecans or walnuts; hardy herbs like rosemary or thyme; and, cranberry sauce and/or cranberries.

Tips and tricks 

• Rind of the cheese: In most cases you will score the top rind of the brie cheese. Do not remove the rind unless the recipe calls for it as the brie rind is completely edible!
• What to dip into baked brie: I love to serve this cheese with crostini, crusty bread, crunchy crackers or even bagel chips! Choose something that is plain so that the flavors baked with the cheese shine through.
• Leftover brie: If you have leftover baked brie, let it cool fully before storing in the fridge in an airtight container for up to 1 day. Slice pieces cool from the fridge and add to a sandwich. Or, reheat at 325F in a baking dish until warmed through again. Do not reheat more than once.

Is brie cheese the same as camembert?

No, brie cheese is different than camembert cheese but they do bake up quite similarly.  If you like baked brie, you’ll most likely enjoy baked camembert too!

Baking camembert for an easy appetizer is just as good as a baked brie. It has a bit of a different flavor profile but is just as delicious.  Try my 3 easy baked camembert recipes!

FAQs

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Honey-Balsamic Strawberry Baked Brie

Course Appetizer

Cuisine american-inspired

Keyword baked brie, strawberries

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-300 gram wheel of brie
• 1 cup fresh quartered strawberries
• 1/2 tbsp balsamic vinegar
• 3 tbsp liquid honey
• fresh basil for garnish
• baguette or crackers for serving.

Instructions

• Preheat the oven to 375F and place Brie into a baking dish. Score the top of the Brie lightly in a diagonal pattern with a sharp knife.
• In a small bowl mix together fresh quartered strawberries, balsamic vinegar and honey until combined.
• Top the brie with the strawberry mixture and drizzle over any of the liquid from the strawberry bowl over top of the brie.
• Bake the brie for 15-20 minutes or until cheese is starting to bubble and almost ooze out. Spoon some of the balsamic-honey mixture in the bottom of the baking dish on top of the strawberries and brie. Top with fresh basil and serve with crackers or toasted slices of baguette (crostini).

Optional: How to make crostini to serve with the baked brie

• Preheat your oven to 400°F and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through. Alternatively you could use a sourdough baguette to make the crostini.

The post 10 Recipes for Brie Cheese With Flavors For Every Season appeared first on Cooking in my Genes.

Spoon fresh tomato bruschetta over creamy burrata cheese on a crispy crostini.

With simple ingredients, you can create an elevated Summer appetizer everyone will love.

It truly is one of my favourite summer bites! If you love tomato season as much as I do, you’ll love my Easy Boursin Bruschetta Dip too.

Why you’ll love this Burrata Bruschetta

• Quick: Prep the bruschetta and bake the crostini all in under 20 minutes.
• Seasonal: This delicious appetizer makes the best use of in-season and fresh tomatoes!
• Unique: We put a spin on a traditional bruschetta by adding a layer of creamy burrata cheese.

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center of a ball of burrata is called stracciatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

What is a burrata bruschetta?

A burrata bruschetta is a spin on a classic bruschetta appetizer. We’re adding creamy burrata cheese as the first layer on the crispy toasts AND THEN topping it with fresh tomato bruschetta. The creamy burrata acts as a nice barrier between the tomato juices and crispy slices of bread – so you get the right texture from each element.

Ingredients needed for this recipe

For the crostini

• French baguette
• Extra-virgin olive oil
• Garlic clove

For the bruschetta and burrata

• Roma tomatoes or Cherry tomatoes
• Fresh basil leaves
• Garlic cloves
• Red onion
• Extra-virgin olive oil
• Balsamic vinegar
• Kosher salt, pinchchili flakes or red pepper flakes
• Ball of fresh burrata

What kind of bread goes with burrata?

A baguette is always my preference for bread to go with a burrata appetizer. You can slice baguette into smaller pieces which is great for an appetizer bite. Toasted baguette with a drizzle of olive oil is also known as ‘crostini’ and is used in many of my burrata appetizer recipes. The crostini are sturdy enough to hold the weight of burrata and great for dipping.

How to make crostini (or small toasts) to go with this recipe

Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub one side of each of the crostini with a cut half of garlic. Set aside.

Tips & tricks

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!

Substitutions & variations 

• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.
• Tomatoes: In this recipe I use cherry tomatoes but roma tomatoes would be my go-to substitution.
• Bread: A baguette works best for creating crispy crostini for the bruschetta and burrata. In a pinch try another rustic bread like sourdough or even ciabatta – you might need to cut the pieces of bread in half if the loaf is on the larger side.
• Balsamic vinegar: If you don’t have balsamic vinegar, you can omit it from the bruschetta mixture and use a drizzle of balsamic glaze all over the final bruschetta toasts.
• Peaches: Level up this bruschetta by replacing half of the tomatoes with diced peaches! You’ll need about 2 ripe peaches to replace 1 cup of chopped tomatoes.
• Ricotta cheese: If you cannot find burrata cheese, make some whipped ricotta and use that instead! I will still be delicious! 

Storing leftovers

• If all of the crostini are already made, I recommend enjoying them all when they’re made. They’re best on the day they’re made.
• If you have some of the tomato topping leftover, that can be stored in the fridge for up to 1 day in an airtight container.

FAQs

More tomato recipes to love from the blog

• Easy Burrata Bread Appetizer with Roasted Tomatoes
• Quick and Easy Boursin Bruschetta Dip Appetizer
• Summer Peach and Tomato Crostini with Goat Cheese

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Burrata Bruschetta: Easy And Delicious Summer Appetizer

This easy Burrata Bruschetta is the perfect summer appetizer. Combine creamy burrata cheese, fresh tomatoes & crispy bread for a burst of flavor.

Course Appetizer

Cuisine italian-inspired

Keyword crostini, tomatoes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the bruschetta

• 2 cups chopped tomatoes (Roma tomatoes or Cherry tomatoes)
• 3 tbsp thinly sliced fresh basil
• 1 small garlic clove, minced
• 2 tbsp finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• pinch chili flakes or red pepper flakes
• 1-2 ball (8 oz or 227 grams) of fresh burrata

For the crostini

• 1 baguette, cut into 1/2 inch slices
• olive oil
• 1 garlic clove, cut in half

Garnishes

• fresh basil leaves
• flaky salt and ground pepper

Instructions

For the bruschetta

• To a medium-sized bowl add the chopped tomatoes, thinly sliced fresh basil, minced garlic, finely chopped red onion, olive oil, balsamic vinegar, salt and a pinch of chili flakes. Use a spoon to mix well and set aside (leave for at least 10 minutes to allow the flavours to meld together).

For the crostini

• Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1/2-inch thick slices (I usually do about 12-16 slices). Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.

Assemble the burrata bruschetta

• After the bruschetta has sat for 10 minutes and the crostini have cooled, assemble the burrata bruschetta by pulling the ball of burrata apart gently with your hands and placing in a bowl.

  Use a small spoon to scoop out a spoonful of the creamy burrata center and spread on each crostini.
  
• Then, use a fork or slotted spoon to divide the bruschetta, topping each crostini. Garnish with fresh basil leaves and/or flaky salt and ground pepper if desired

Notes

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!
• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.

The post Burrata Bruschetta: Easy And Delicious Summer Appetizer appeared first on Cooking in my Genes.