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.

Sweet strawberries, crunchy pistachios and fresh basil pair perfectly with creamy burrata cheese.

If you love my lemon & basil burrata appetizer, you’re sure to love this one too!

Strawberry burrata appetizer

Farmers markets are full to the brim with Summer fruit, including juicy strawberries. So, it’s the perfect time of year to make this burrata appetizer. The creamy texture of the cheese pairs lovely with the juicy strawberries and crunchy crostini bread. Serve this as an appetizer or as a part of a light lunch!

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.

Ingredients needed for this strawberry burrata appetizer

• Fresh strawberries: Use fresh, ripe strawberries for the best flavor.
• Burrata cheese: You need one 8 oz ball of burrata or two 4oz balls of burrata (about 200-225 grams total)
• Pistachios: Crunchy chopped pistachios are a must for a different texture.
• Fresh basil: Fresh basil and strawberries go so well together! (Just like in my no-churn strawberry basil ice cream)
• Olive oil: Use a high quality extra-virgin olive oil for the best taste.
• Lemon: Lemon zest plays well with the sweet strawberries.
• Ground pepper: A touch of ground black pepper enhances the sweet & savory taste of this appetizer.

Tips & tricks

• Make sure the strawberries are fresh and ripe for the best flavor!
• How to make crostini for serving: To a rimmed baking sheet baguette slices. 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 and then serve with burrata.
• Take the burrata and strawberries out of the fridge about 15-20 minutes before preparing this appetizer to take the chill off of both ingredients.
• If you are making this for more people, add an extra ball of burrata cheese.
• A great substitute for fresh basil leaves is fresh mint.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices, focaccia or even another crusty bread.

Substitutions & variations

• Make this into a strawberry burrata salad: To make this into a light summery salad, add a bed of fresh peppery arugula to the plate dressed with a bit of olive oil. Then, break up the crostini into homemade croutons to sprinkle around and on top. Add the burrata to the middle of the plate and then finish the recipe with the pistachios, basil etc.
• Fresh ball of mozzarella: If you can’t find burrata, a fresh ball of mozzarella can work as a substitute. 
• Bread: While I like to serve this strawberry burrata appetizer with crostini, you can also serve with focaccia or sourdough bread. 
• Fresh herbs: If you don’t have fresh basil, try some fresh thyme leaves or fresh mint leaves as garnish.
• Add tomatoes: To add a different flavor profile, add a few small wedges of heirloom tomatoes or halved ripe cherry tomatoes to this appetizer recipe. The sweetness of the strawberries pairs well with the savory, umami notes of tomatoes.
• Balsamic strawberries: Change the flavor profile removing the lemon zest and use a drizzle of balsamic glaze instead.

FAQs

More burrata appetizer recipes to enjoy from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese
• Easy Burrata Bread Appetizer with Roasted Tomatoes

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Quick Strawberry Burrata Appetizer with Crostini

Make this Strawberry Burrata Appetizer in just 15 minutes! It's a fresh, bright and light appetizer for Spring and Summer gatherings.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 1 baguette, cut into 1/2 inch slices
• 7-8 oz (225-250 grams) ball burrata cheese
• 2-3 tbsp extra-virgin olive oil
• 1 cup sliced ripe strawberries
• 1-2 pinches of flaky salt
• 1-2 pinches ground black peppers
• 1/2 lemon, zested
• 1 tbsp fresh basil, cut into ribbons plus basil leaves for garnish
• 2-3 tbsp chopped pistachios

Instructions

• Make the crostini: 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.
• Place 1 (or 2 burrata balls) in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).
• Drizzle the burrata with olive oil (2-3 tablespoons). Then add the sliced strawberries, a pinch or two of flaky salt and ground black pepper, zest from half a lemon, ribbons of basil and chopped pistachios. Garnish with fresh basil leaves and serve with the crostini.

Notes

• If you can’t find one large ball of burrata, try two 4oz balls of burrata instead.
• Make sure the strawberries are fresh and ripe for the best flavor!
• If you don’t have fresh basil, try using fresh mint instead.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices or even focaccia. 
• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.

The post Quick Strawberry Burrata Appetizer with Crostini appeared first on Cooking in my Genes.

It’s bursting with the flavors of fresh garden herbs, lemon, garlic and spices. 

The creamy goat cheese pairs perfectly with the freshness of herbs, making it a delicious recipe year-round.

If you love this burrata appetizer or my marinated mozzarella recipe, your guests are sure to love this marinated goat cheese.

Why herb marinated goat cheese is a perfect easy appetizer

• Easy: Less than 20 minutes to prep this appetizer.
• Simple ingredients: All of the ingredients are easy to find in your local grocery store or farmer’s market.
• Seasonal: Use different herbs depending on the season, making this appetizer very versatile.

Ingredients

• Plain goat cheese (1 log of goat cheese)
• Extra-virgin olive oil plus more for drizzling
• Small garlic clove
• Kosher salt
• Ground pepper
• Chili flakes (or red pepper flakes)
• Lemon zest
• Fresh herbs, finely chopped (mix of dill, basil, thyme, parsley and/or chives)
• For serving: crostini, crackers, fresh bread or fresh vegetables 

Cutting the goat’s cheese

To cleanly cut rounds of goat cheese (and avoid it crumbling), place the goat cheese in the freezer for 10-15 minutes, no longer. This method helps to firm up the cheese before slicing. Then, use one of two methods to slice:

• Sharp knife:  After the goat cheese has sat in the freezer for 10-15 minutes, remove, unwrap and slice with a sharp knife. Repeat until the whole log of goat cheese has been sliced.
• Dental floss:  Alternatively, you can use unflavored dental floss to cut slices of goat cheese. Wrap the ends of a piece of unflavored dental floss around your fingers on each hand and hold it taut. Then, place on top of the log of goat cheese and pull the floss straight down to slice. Repeat until the whole log has been sliced.

Prepping ahead

You can make this marinated goat cheese up to 2 hours ahead of time. Cover and refrigerate for up to 2 hours before serving.

If making this goat cheese recipe ahead of time, let sit at room temperature for about 15-20 minutes before serving to take the chill off.

What kind of herbs to use with this recipe?

I like to use a mix of fresh basil, dill, chives, parsley and thyme leaves in this recipe. However, you can use what you have on hand or what you can find at your nearest grocery store or farmer’s market. 

You can easily find fresh herbs based on what season you’re in:

Spring & Summer: Use more delicate herbs that are easily found in the garden like dill, basil, chives and parsley.

Fall & Winter: Use heartier herbs like rosemary, thyme, parsley and/or oregano.

Tips, Tricks, and Substitutions

• Make ahead: If you’ve made this marinated goat cheese recipe ahead of time and it’s been in the fridge, let it sit at room temperature for about 15-20 minutes to take the chill off.
• Seasonal fresh herbs: This recipe allows for substitution of the fresh herbs depending on what you can access or what you have on hand. In the Spring and Summer, try more delicate herbs like dill, parsley, basil and/or chives. In the Fall and Winter, try heartier herbs like rosemary, thyme, parsley and/or oregano.
• Goat cheese: While this is a goat cheese recipe, if you are in a pinch, you could try pieces of cream cheese marinated instead.
• Sun-dried tomatoes: Add 1/4 cup diced sun-dried tomatoes for more flavor.
• Olives: Add 1/4 cup diced castelvetrano olives for a tangier appetizer.

What to serve with this marinated goat cheese recipe

Fresh bread: Fresh torn or sliced baguette or sourdough pairs perfectly with this appetizer.

Crackers: I like a neutral flavored cracker with this goat cheese, something flavored with olive oil and/or sea salt.

Crostini: Preheat the oven to 400°F (200°C). Use a bread knife to slice a baguette into ½-inch thick slices, about 20-24 slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Vegetables: Fresh cut vegetables are delectable with this goat cheese appetizer. Vegetables like radishes, cucumber, mini bell peppers and/or carrots. Cut the cucumber or carrots on the bias (angle) for a prettier presentation.

How long does marinated goat cheese last?

If you are making this marinated goat cheese in an effort to store for a later date, I recommend storing in an airtight glass container. Since this recipe uses fresh herbs, this will last up to 1 week in the fridge. 

What else can I use this marinated goat cheese for?

This marinated goat cheese is very versatile. If you have leftover marinated goat cheese, store in the fridge to add to:

• Pasta sauces for more flavor
• On top of a simple green salad
• Mixed with other cheeses in a grilled cheese or on garlic cheese toast
• Add to cheese boards or charcuterie boards
• Enjoy as a part of a snack plate on the weekend
• Spread on a bagel or use as a spread in a wrap

How to store

Store any leftovers in the olive oil, covered or in a glass jar, in the refrigerator for up to 3 days. Remove from the fridge and let sit at room temperature for 15-20 minutes before enjoying again.

FAQs

More goat cheese recipes to love from the blog

• Blueberry and Goat Cheese Crostini Appetizer
• Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
• 5-Ingredient Baked Goat Cheese with Apricot Jam

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Herb Marinated Goat Cheese Recipe (quick appetizer)

This herb-marinated goat cheese appetizer is bursting with fresh herbs, lemon and garlic. Easy to make and perfect for elevating any gathering.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword goat cheese

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 – 8 people

Author Jess

Ingredients

• 280-340 g / 10-12oz goat cheese, cut in half inch rounds
• ½ cup extra-virgin olive oil plus more for drizzling
• 1 small garlic clove, pressed or grated
• ¼ tsp kosher or sea salt
• Pinch of pepper and chili flakes
• Zest from half a lemon
• ⅓ cup finely chopped fresh herbs (your choice of a mix of dill, basil, thyme, parsley and/or chives) plus more for garnish
• For serving: crostini, crackers, fresh bread or fresh vegetables

Instructions

• To a shallow serving dish add 1/4 cup of the olive oil to cover the bottom of the dish. Nestle the rounds of goat cheese into the olive oil on the serving dish.
• To a small bowl add the rest of the olive oil (1/4 cup), pressed garlic, salt, pepper, chili flakes, lemon zest. Stir everything together to combine and then gently pour over top of all of the goat cheese rounds.
• Let sit at room temp for 10-15 minutes and then serve with crostini, crackers, fresh bread or vegetables. Alternatively, keep in the fridge for up to 2 hours covered and remove about 10-15 minutes before serving.

Notes

• To make crostini to eat with this marinated goat cheese: Preheat the oven to 400°F (200°C). Use a bread knife to slice a baguette into ½-inch thick slices, about 20-24 slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

The post Herb Marinated Goat Cheese Recipe (quick appetizer) appeared first on Cooking in my Genes.

This loaded bread dipping oil is the ultimate hosting hack, taking less than five minutes to mix together! Just take your favourite dried or fresh herbs and spices into high-quality extra virgin olive oil, and voila – instant restaurant vibes. Its naturally vegetarian and a total breeze to make gluten-free or dairy-free just by swapping the bread. 

If you love the flavors of sundried tomatoes, oregano and fresh herbs in my Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese, you’re sure to love this bread dipping oil too!

Why loaded bread dipping oil is the perfect quick appetizer

This olive oil bread dip is the ultimate five-minute appetizer – it delivers restaurant-quality flavor with zero cooking, using simple pantry staples. Skipping the oven entirely provides instant gratification for you, your family or arriving guests, immediately setting a relaxed tone and whetting the appetite without filling everyone up.

It is a highly customizable, naturally vegetarian crowd-pleaser that draws people together around a single dish. Best of all, it tastes great, looks impressive and makes it to your table with minimal effort.

Ingredients needed for this recipe

• Extra virgin olive oil (good-quality)
• Drizzle of balsamic vinegar
• Sundried tomatoes
• Fresh garlic
• Red chili flakes
• Lemon
• Dried oregano
• Parmesan cheese
• Fresh basil or parsley
• Kosher salt or flaky sea salt
• Fresh crusty bread of choice

Choosing the right bread for you

To get the most out of your dipping oil, the right bread is key!

Ciabatta or Focaccia: Their natural air pockets help absorb the dip and scoop the herbs. 

French Baguette or Sourdough: Their hearty crust and soft insides offer great scoop and a satisfying chew.

Step 1: Preparing The Bread

Tearing: For an effortless feel, pull the bread apart into bite-sized chunks by hand. The jagged edges catch the dip for a perfect bite every time.

Angled slices: If you prefer a slice, cut the loaf at a sharp angle, about 1-1.5″ thick so they hold up under the weight of the oil. This increases the surface area of each piece, giving you more room to scoop up the dip. 

Warm & crispy: You can warm the bread right before serving to revive the crust and soften the interior, by baking the whole loaf at 350F for 5 to 7 minutes. Or you can lightly grill or toast the slices. The crispy bread and or char marks add a taste and texture that pairs so well with garlicky oil. 

Step 2: Mixing the dipping oil ingredients

Start with a shallow serving dish or platter, add olive oil, vinegar, and the remaining ingredients, stir until roughly combined. Taste. Adjust to your preference, does it need more salt, more fresh herbs? Its your dish, adjust as you like. 

Step 3: Combining and serving the dipping oil

Once you’ve tasted and adjusted the seasonings per your personal taste, give everything once last stir and spread out the dipping oil in the shallow serving dish or platter. Serve with bread on the side.

Tips for customizing the dipping oil flavors

The real beauty of this dip is that you can easily customize it to what you have on hand and to any other dishes you’re serving. By swapping a few simple ingredients, you can take a basic oil from a classic Italian dip across the globe to anything you may be craving. 

Acid creates a crisp contrast:

• Citrus zest – fresh lemon, lime or orange instantly brightens the dish
• Red wine vinegar adds a classic Italian touch 

Boost the savory by adding these finely minced or grated:

• Hard cheeses like a high-quality Parmigiano-Reggiano, Pecorino Romano, or Asiago 
• Sun-dried tomatoes
• Variety of olives or capers 

Herbs can do the heavy lifting in changing the flavor profile:

• Dried Herbs: Italian seasoning, thyme, oregano dried, smoked paprika, red pepper flakes
• Fresh herbs: fresh rosemary, parsley, basil, oregano
• Fresh cracked black pepper

Garlic is the backbone of a great dipping oil:

• Raw Minced Garlic: gives a fresh bite
• Roasted Garlic: adds a sweet depth
• Garlic Powder: pantry staple

Serving suggestions and pairing ideas

This easy appetizer can easily be the centre piece to any gathering. Serve the dip at room temperature in a shallow serving dish, platter or bowl with your torn bread/toasted bread tips in a separate dish. 

This dip served alongside my Lemon & Fresh Basil Burrata is a the perfect start to your next summer meal.

I love to pair this bread dipping oil with my Italian Chopped Summer Salad for a light yet satisfying meal, day or night too!

How to store

You can make this dipping oil up to 4 days in advance and store in the fridge in an airtight glass container. Just ensure to take it out a minimum of 20 minutes before you plan on serving, to bring it to room temperature. Give everything a good stir before serving.

Any leftover dipping oil can be stored in an airtight glass container for up to 4 days.

FAQ’s

More quick appetizers to make from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)
• Quick and Easy Boursin Bruschetta Dip Appetizer

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5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe

Whip up this flavorful loaded bread dipping oil in just 5 minutes—an easy, crowd-pleasing appetizer perfect for any occasion!

Course Appetizer

Cuisine Mediterranean-inspired

Keyword bread, dip

Prep Time 5 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• ½ cup extra-virgin olive oil
• Drizzle of balsamic vinegar
• ¼ cup minced sundried tomatoes
• 1 clove garlic grated
• ¼ tsp chili flakes
• Zest from half lemon
• 1/2 tsp dried oregano
• 1/3 cup shredded parmesan cheese
• 2 tbsp chopped fresh basil or parsley
• 1-2 tsp kosher salt or flaky sea salt
• For serving: fresh bread of choice baguette and ciabatta bread work well

Instructions

• In a serving bowl or platter, start by adding the extra-virgin olive oil and a drizzle of balsamic vinegar. Add in the minced sundried tomatoes, grated garlic, chili flakes, lemon zest, dried oregano, shredded parmesan cheese and chopped fresh basil or parsley. Add 1 tsp kosher salt or flaky sea salt and use a spoon or fork to stir everything together.
• Taste and adjust seasonings with up to 1 tsp more salt if desired.
• Serve with fresh bread for dipping and enjoy!

Photography by: Kaeleigh Pugliese

The post 5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe appeared first on Cooking in my Genes.

There are creative dips, delicious bites, luscious burrata and delectable summer baked brie recipes.

You’re sure to find a summer appetizer to suit everyone’s tastes!

Why you’ll love these Summer appetizer recipes

• Simple: Many of these Summer appetizers require just 5-6 ingredients, all of which are easily found at the grocery store and/or local farmers market.
• Fresh: It’s not a Summer appetizer without fresh Summer produce (fruits and vegetables!)
• Quick: These recipes don’t take much time in the kitchen so you can spend more time with your family and friends.

Ingredients found in Summer appetizers

Fruit: Summer fruit favourites like peaches, strawberries, blueberries and blackberries pop with flavor in these appetizers.

Vegetables: The best time of year for fresh garden vegetables like cucumbers, carrots, tomatoes and bell peppers.

Fresh herbs: Use a variety of fresh herbs like basil, thyme and mint to garnish the appetizers.

Nuts: Pistachios, walnuts, almonds and pecans add the perfect crunch to the dips and crostini appetizers

​Cheese: Cheese is the star of the show for many of these appetizers including brie cheese, gruyere and feta.

Tips & tricks

• Prep Ahead: Many of these appetizers can be fully made or at least partially ahead of time. So if the recipe requires a dip, make and store the dip and then garnish when the guests arrive.
• Make an appetizer board: For a large gathering, create a board full of a couple of different appetizers. For example, you could pair a few of the dips together.
• Appetizer pairings: Pair a savory cheesy appetizer like the puff pastry cheese twists or green goddess feta dip with vegetable platters so there are flavours for everyone to enjoy.

Summer Baked Brie Recipes

Baked brie is one of my go-to appetizer recipes anytime of year! It truly pairs well with so many flavours of the summer season and can be made in about 20 minutes.

Easy Grilled Brie Cheese Appetizer with Fresh Berries

This Grilled Brie with Berries is a quick appetizer made with just 6 ingredients! You can't beat the combination of melty brie and fresh berries. Make this fun twist on baked brie on the grill this summer!

Check out this recipe

Easy Peach & Pecan Baked Brie

Prep this Easy Peach & Pecan Baked Brie in just 5 minutes! An easy summer appetizer with juicy peaches & crunchy pecans that bakes in just 20 minutes. It's perfect for sharing.

Check out this recipe

The Best Blackberry Baked Brie with Walnuts & Honey

This blackberry baked brie is a 5-ingredient appetizer you need to make! Baked brie is a classic appetizer that you can serve for any occasion. When paired with the fresh blackberries, it’s a lovely bite of sweet and savoury that’s sure to delight.

Check out this recipe

Easy Blackberry Jam & Brie Puff Pastry Pinwheels

Make these easy Blackberry jam & brie pinwheels for a delicious appetizer anytime of year! Topped with honey & fresh thyme for a perfect bite

Check out this recipe

Delectable Summer Dip Appetizers

I love a dip recipe, especially in the summertime! Summer dip recipes are easy to make and super shareable. Fruity, savoury and spicy, you’ll find all of these dip flavours below.

Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

Make this creamy Sun-Dried Tomato Dip in just 10 minutes with cream cheese, yogurt, seasonings & sun dried tomatoes. A quick dip to serve guests!

Check out this recipe

Easy Pepperoncini Ranch Dip Appetizer Recipe

This Pepperoncini Ranch Dip recipe is an easy appetizer you can prep in just 10 minutes! Enjoy with veggies, chips, crackers or use a sauce.

Check out this recipe

Cream Cheese Dip with Fresh Raspberries and Lemon

This cream cheese dip with raspberries & lemon takes just 5 minutes to make with 5 simple ingredients! A perfect recipe for entertaining!

Check out this recipe

Whipped Ricotta Dip with Basil, Honey & Pistachios

Make this Whipped Ricotta Dip when you want a quick, fresh and delightful appetizer. Creamy ricotta is topped with crunchy pistachios, a touch of honey, fresh basil and bright lemon zest for a packed bite of flavour.

Check out this recipe

The Best Green Goddess Whipped Feta Dip Appetizer

Bursting with a blend of fresh herbs, this green goddess whipped feta dip is a bright and fresh appetizer guests are sure to enjoy!

Check out this recipe

The Best Quick and Easy Spicy Buffalo Hummus Dip

Buffalo sauce brings a spicy kick to a classic homemade hummus. Topped with crunchy carrots, celery, salty feta and dill, it’s a must-make dip for your next gathering.

Check out this recipe

Sun Dried Tomato Goat Cheese Pesto Appetizer

This goat cheese pesto appetizer is delicious anytime of year! With sundried tomatoes, walnuts & basil too, it can be made in under 10 minutes.

Check out this recipe

Roasted Balsamic Strawberry Appetizer with Crostini

Balsamic roasted strawberries are paired with Boursin cracked black pepper cheese to make the ultimate summer appetizer. This easy appetizer is served with simple crostini for the perfect bite!

Check out this recipe

Creative Summer Crostini

Crostini is one of the best ways to enjoy an appetizer bite! With so many summery flavours, you’re sure to find a summer crostini appetizer recipe below to enjoy at your next summer gathering.

Quick Summer Crostini Appetizer (3 ways)

Using fresh, seasonal fruit and creamy brie cheese you get a delicious bite in under 10 minutes. It’s a simple recipe that is perfect for entertaining!

Check out this recipe

Burrata Bread Appetizer with Roasted Tomatoes

Sweet, flavourful roasted tomatoes pair beautifully with the creamy burrata. Layered on crispy toast, it’s a delicious appetizer that can be made anytime of year. It's sure to wow your guests!

Check out this recipe

Summer Peach and Tomato Crostini with Goat Cheese

Fresh, sweet peaches and ripe, juicy tomatoes is the summer flavor combination you never knew you needed! Crunchy crostini topped with juicy peaches and tomatoes along with the creamiest goat cheese; they are perfect compliments to eachother!

Check out this recipe

Easy Baked Feta Appetizer with Tomatoes & Peppers

This Easy Baked Feta Appetizer is a delicious and elegant appetizer that comes together in just 30 minutes! It’s easy to make with creamy feta and fresh summer vegetables and is one of the most delicious recipes you can make this summer!

Check out this recipe

Blueberry and Goat Cheese Crostini Appetizer

This divine Blueberry Goat Cheese Crostini is the easiest summer appetizer to make! Softened goat cheese is topped with a homemade blueberry mixture and fresh thyme for the perfect savory bite.

Check out this recipe

Rosted Plum Crostini Appetizer with Goat Cheese

Wow your guests by making this Roasted Plum Crostini Appetizer for your next gathering! Plums are a seasonal fruit that boast a delightful, sweet flavour. When paired with savory black pepper soft cheese, it’s a bite you don’t want to miss out on.

Check out this recipe

Herb Marinated Goat Cheese Recipe (quick appetizer)

This herb-marinated goat cheese appetizer is bursting with fresh herbs, lemon and garlic. Easy to make and perfect for elevating any gathering.

Check out this recipe

Simple Burrata, Mozzarella & Goat Cheese Appetizers

Burrata, mozzarella and goat cheese are all mild in flavor. So, that allows for beautiful bright flavors to be paired with them in these delectable appetizers that take just minutes to make!

Lemon and Fresh Basil Burrata Cheese Appetizer

Make this Lemon & Fresh Basil Burrata Appetizer with just 5 ingredients! It's a fresh, bright and light appetizer for the Spring and Summer.

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 Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Check out this recipe

Quick Whipped Herb & Garlic Goat Cheese Spread Recipe

Whip up this creamy, flavorful herb and garlic goat cheese spread in minutes—perfect for elevating crackers, veggies, or your favorite bread!

Check out this recipe

Quick Strawberry Burrata Appetizer with Crostini

Make this Strawberry Burrata Appetizer in just 15 minutes! It's a fresh, bright and light appetizer for Spring and Summer gatherings.

Check out this recipe

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.

Check out this recipe

The post 25 Easy Summer Appetizer Recipes appeared first on Cooking in my Genes.