Picture flaky crust of puff pastry filled with gooey baked brie cheese and topped with fig jam. Plus, you only need 4 ingredients to make this brie appetizer!

After making my baked brie with maple cinnamon apples, I knew I had to make another baked brie packed with Fall flavors. This baked brie appetizer, however, incorporates store-bought puff pastry, so you get delicious puff pastry in every bite. It’s truly a crowd pleaser during the holiday season.

The best part about this impressive appetizer is that you can even make it ahead of time, so it’s perfect if you have a ton of prep before a holiday party or gathering. 

Why you’ll love this baked brie with fig jam

• Minimal ingredients: you only need 4 simple ingredients to make this baked brie with fig jam
• Easy: it’s an elegant appetizer that takes just over 30 minutes to make and very little effort
• Made for the holidays: this baked brie is a perfect appetizer to make for Thanksgiving dinner or Christmas celebrations

Ingredients needed

Puff Pastry Dough: You’ll find this in the freezer aisle at the grocery store. Make sure it defrosts completely before using!

Brie Cheese: If you can, use double creme or triple creme brie! In a pinch, you can use Camembert cheese which has a very similar taste profile.

Fig jam: sweet fig jam pairs beautifully with the creamy baked brie

Egg: Don’t skip out on the egg wash. It’ll make the puff pastry super golden and shiny. 

Garnishes: spruce up the presentation of this baked brie by garnishing with herbs like fresh rosemary or fresh thyme; chopped pecans; and, a drizzle of honey

How to make this recipe

Step 1: Preheat your oven to 400°Fahrenheit.

Step 2: Line a baking sheet with a piece of parchment paper. Lay the defrosted puff pastry sheet on the prepared parchment-lined baking sheet. Place the wheel of Brie cheese in the middle of the puff pastry, and then spread the fig jam on top of the cheese.

Step 3: Wrap the gruyere with the puff 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!

Step 4: Brush over with a whisked egg. Bake in the preheated oven for 25-30 minutes, until the puff pastry is a deep golden brown.

Step 5: Let it cool for 5 minutes, then lift the baked brie using the parchment paper onto a serving plate or serving platter. Garnish with minced fresh herbs like rosemary, chopped pecans, and a drizzle of honey.

Step 6: Serve with seasonal fresh fruit, crackers, or crostini!

Tips & Tricks

• One of my hosting tricks is making homemade crostini! It makes a huge difference, and your guests will love it.  Preheat your oven to 400°Fahrenheit and slice a baguette into 1-inch thick slices. Brush baguette slices with olive oil and place on a single layer on a baking sheet. Place in the oven and toast for 10 minutes – don’t forget to flip them after 5 minutes! 
• Don’t wait too long before serving this baked brie! After 25-30 minutes, it’ll start to cool. It’ll still be just as delicious, just not as gooey or spreadable. 
• To make this a showstopper, serve the puff pastry baked brie with seasonal fruits like grapes, apple slices, pears, fresh figs or mandarins or as a centrepiece to a cheese board. 
• Sprinkle over chopped pecans like I did with my maple pecan baked brie! 

How to make this baked brie with fig jam recipe ahead of time

Make this delicious appetizer ahead of time. Just assemble the baked brie, but don’t brush it with the egg wash. Wrap tightly in plastic wrap and refrigerate for up to 1 day. When ready to bake, brush with the egg wash and follow the baking instructions. 

Common questions

How to store leftovers

This appetizer recipe is best enjoyed on the day its made. However, you can store leftover baked brie in an airtight container in the fridge for 1-2 days. Reheat at 200F on a parchment line baking sheet until warmed through.

more easy appetizer recipes to make from the blog

• Easy Herb & Walnut Mini Cheese Balls Appetizer
• Quick Whipped Ricotta Dip with Hot Honey Appetizer
• Easy and Quick Holiday Brie Crostini Appetizers

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Puff Pastry Baked Brie with Fig Jam Appetizer Recipe

This baked brie with fig jam recipe is the perfect holiday appetizer! Quick & easy to make with 4 key ingredients, guests will love it.

Course Appetizer

Cuisine american-inspired

Keyword baked brie, fig jam, puff pastry

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Jess

Ingredients

• 1 sheet defrosted puff pastry
• 250-300 g (8-10oz) wheel of brie cheese
• 1/3 cup fig jam
• 1 egg, whisked
• Crostini or crackers for serving
• Garnish: fresh minced rosemary, chopped pecans & honey
• Optional: seasonal fruits for the serving plate like grapes, apples and/or mandarin oranges

Instructions

• Preheat the oven to 400F.
• Line a baking sheet with a piece of parchment paper. Lay the defrosted puff pastry sheet on the parchment paper. Place the wheel of brie cheese in the centre of the puff pastry sheet. Spread the fig jam on top of the brie cheese.
• Wrap the brie cheese with the puff pastry by folding the corners over the cheese, working around in a circle to make a closed cheese package.
• Brush all over with the whisked egg (egg wash) and then bake for 25-30 minutes until the pastry is a deep golden brown.
• Allow to cool 5 minutes before using the parchment paper to help move the baked brie to a serving plate. Garnish with the fresh minced rosemary, chopped pecans and a drizzle of honey.
• Serve with crostini or crackers and seasonal fruits (if desired) and enjoy!

Notes

• Make crostini to serve with the baked brie: Preheat your oven to 400°F and slice a baguette into 1-inch thick slices. Brush each baguette slice with olive oil and place on a single layer on a baking sheet. Place in the oven and toast for 5 minutes, flip the pieces and toast for 5 more minutes.
• Don’t wait too long before serving this baked brie! After 25-30 minutes, it’ll start to cool. It’ll still be just as delicious, just not as gooey or spreadable. 
• To make this a showstopper, serve the puff pastry baked brie with seasonal fruits like grapes, apple slices, pears, fresh figs or mandarins or as a centrepiece to a cheese board. 

Photography by: Kaeleigh Pugliese

The post Puff Pastry Baked Brie with Fig Jam Appetizer Recipe appeared first on Cooking in my Genes.

A delectable pea mixture is topped with creamy ricotta and toasted hazelnuts for the most divine Springtime bite.

You can easily make this pea crostini appetizer ahead of time and then assemble just before guests arrive!

Crostini appetizers like this pear crostini with goat cheese and this Quick Berry Brie Crostini Appetizer one are some of my favourite appetizers to make when entertaining. I love the simplicity of the ingredients and that you can generally prepare all of the crostini components ahead of time.

Why you’ll love this Spring pea crostini appetizer

• These crostini are bursting with a ton of Springtime flavour!
• You only need a handful of seasonal ingredients.
• Make the pea mixture ahead of time and then simply assemble!
• Using frozen peas makes this recipe so easy and quick.

Ingredients to make this appetizer

Frozen peas: frozen green peas that have been defrosted make this pea crostini recipe super easy; if possible, try to find ‘sweetlets’ which are just a tad sweeter pea

Ricotta cheese: I love the creaminess the ricotta cheese adds to the fresh pea mixture

Lemon: a bit of fresh lemon zest adds brightness to the pea crostini

Hazelnuts: toasted hazelnuts are a lovely flavour in the Springtime

Seasonings: salt, black pepper, red pepper flakes and a garlic clove are used to season the sweet peas

Baguette: you’ll need a baguette to make the crostini along with a drizzle of olive oil on each piece

Chives or parsley: fresh herbs like chives or parsley pair wonderfully with the peas and hazelnuts – this garnish is optional

How to make these easy pea crostini

Step 1: Make the pea crostini – Preheat the oven to 400°Fahrenheit. 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 the bread slices with extra-virgin olive oil on one side and place in a single layer on the sheet pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Step 2: For the pea mixture – To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil. Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won’t be fully smooth, some pea pieces are ok!

Step 3: Assemble the crostini – Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!

Expert tips for making this crostini appetizer

• Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge.  Follow the instructions to assemble the crostini the next day.
• Make sure to only pulse the pea mixture on/off until you get a lightly textured mixture. I don’t recommend fully pureeing until smooth.
• This pea mixture can also be made into a light lunch! Spread the pea mixture on large slices of toasted bread and garnish with the hazelnuts, ricotta and chives or parsley. Or, you can switch up the toppings and use micro greens, pea shoots or mint leaves instead.

Common questions

Can I use a mini food processor instead?
You might need to process the peas in batches instead of all at once if you decide to use a mini food processor.

Can I use fresh peas instead?
If you’re going to use fresh peas, I recommend blanching them in hot water for a few minutes and then placing in an ice bath. After a few minutes in an ice bath, remove and then add to the food processor along with the other ingredients.

What if I don’t like ricotta cheese?
If ricotta cheese isn’t for you, try crumbled feta cheese instead.

How to store

Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge.  Follow the instructions to assemble the crostini the next day. Make the crostini (toasted bread) on the day of serving the recipe – they are best enjoyed the day they’re made.

More crostini appetizers to love from the blog

Roasted Balsamic Strawberry Appetizer with Crostini

Butternut Squash Crostini Appetizer with Crispy Sage

Blueberry and Goat Cheese Crostini Appetizer

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Easy Spring Pea Crostini with Ricotta & Hazelnuts

These Spring Pea Crostini are a bright appetizer for the season! Top with ricotta, crunchy hazelnuts & lemon zest for a perfect Spring bite.

Course Appetizer

Cuisine American

Keyword crostini, green peas, peas

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 -24 crostini

Author Jess

Ingredients

• 1 baguette, sliced diagonally into 1/2 inch pieces (about 20-24 pieces)

For the peas mixture

• 285 g (10 oz or 2 cups) frozen peas, defrosted and drained of any extra water
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes or red pepper flakes
• 1/2 cup grated parmesan cheese
• 1 small garlic clove
• 3 tbsp extra virgin olive oil

For assembly

• 1/2 cup full fat ricotta cheese
• 1/2 cup hazelnuts, toasted and finely chopped
• 1 lemon, zested
• optional: fresh minced parsley or chives

Instructions

Make the crostini

• Preheat the oven to 400°Fahrenheit. 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 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. Set aside.

For the peas and ricotta

• To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil.

  Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won't be fully smooth, some pea pieces are ok!

Assemble the crostini

• Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!

  Optional: top with fresh herbs like minced fresh parsley or minced fresh chives

The post Easy Spring Pea Crostini with Ricotta & Hazelnuts appeared first on Cooking in my Genes.

Tender sweet dates are stuffed with creamy boursin cheese and then topped with a pistachio, orange and honey topping.

Roast this dates appetizer for just under 15 minutes and then garnish with pomegranate seeds for the most beautiful holiday presentation!

Easy appetizer recipes are my favourite to make during the holiday season! I love to get creative with flavours like this Baked Feta Appetizer with Dates, Pistachios & Honey, these Apricot Jam & Gruyere Cheese Puff Pastry Bites and this Cranberry Whipped Feta Dip.

Why you’ll love these boursin stuffed dates

• They’re so easy to make!
• It’s the perfect appetizer for the holiday season.
• You can make this appetizer in under 30 minutes!
• They’re a one-bite delight made for holiday entertaining.

Ingredients needed to make this stuffed dates appetizer

Medjool dates: make sure to use fresh medjool dates and ensure they are pitted (some dates come pitted otherwise you’ll have to take a pit of extra time to pit them, don’t worry it’s super easy!)

Boursin cheese: boursin is a soft creamy cheese that comes packaged in a variety of flavours; in this recipe you’ll want to use Cracked Black Pepper Boursin cheese

Pistachios: I like to use salted pistachios to make sure you get good flavour

Orange zest: orange zest adds a nice bright favour to the pistachios topping

Olive oil: just a hint of olive oil is needed

Honey: you’ll need a touch of honey to bring the topping together

Rosemary: fresh rosemary is the best garnish for this stuffed dates appetizer

Pomegranate seeds: pomegranate seeds add a burst of fresh flavour and colour as a garnish

How to make boursin stuffed dates

Step 1: Remove the Boursin Cheese from the fridge and set aside to let warm up to room temperature a bit.

Step 2: Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.

Step 3: Prepare the dates, if not pitted use a small sharp knife or paring knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.

Step 4: Open the dates and stuff each date with 1 1/2 tsp of the Boursin Cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish) in a single layer.

Step 5: In a small bowl mix together the finely chopped salted pistachios, olive oil, orange zest and honey. Spoon the pistachio mixture over the stuffed dates, making sure the top of each date get a big of the mixture.

Step 6: Roast the dates for 12 minutes or until cheese is just starting to bubble. Let the dates sit for 5 minutes before moving to a serving dish or serving tray and garnish with minced fresh rosemary and pomegranate seeds. Serve immediately and enjoy!

Expert tips

• If you can’t find Cracked Pepper Boursin Cheese try plain or cracked pepper goat cheese.
• If there is a pistachio allergy, you can wrap these dates in prosciutto instead of using the pistachio topping and then bake for 15 minutes. Highly recommend drizzling with a bit of honey and garnishing with rosemary if you go this route.

Common questions

Can I make these dates ahead of time?
You can fully prep these ahead of time up to topping with the pistachios topping.  If you plan on serving the roasted dates later in the day, place in the fridge until ready to roast. If you are going to roast within the hour, simply leave on the counter until ready to bake the dates.

Can I use another nut instead of pistachios?
In place of pistachios walnuts or almonds could work nicely as well.

How to store these roasted dates

Store any leftover dates in an airtight container for up to 5 days. Enjoy as-is or reheat at 325F for about 10-15 until the dates are warm.

More easy recipes to enjoy from the blog

Easy Cranberry Pecan Baked Brie (holiday appetizer)

Goat Cheese Appetizer with Fig Jam & Pecans

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

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Easy Roasted Boursin Stuffed Dates with Pistachios

These Easy Boursin Stuffed Dates are roasted to perfection with chopped pistachios, orange zest and honey for the perfect appetizer bite!

Course Appetizer

Cuisine American

Keyword boursin, boursin cheese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Author Jess

Ingredients

• 20 pitted medjool dates
• 150 g package Cracked Black Pepper Boursin Cheese
• 1/3 cup finely chopped salted pistachios
• 1 1/2 tbsp extra virgin olive oil
• zest from one navel orange
• 1 1/2 tbsp liquid honey
• 1/3 cup pomegranate seeds
• minced fresh rosemary

Instructions

• Remove the Boursin Cheese from the fridge and set aside to let warm up to room temperature a bit.
• Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.
• Open the dates and stuff each date with 1 1/2 tsp of the Boursin Cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish).
• In a small bowl mix together the finely chopped salted pistachios, olive oil, orange zest and honey. Spoon the pistachio mixture over the stuffed dates, making sure the top of each date get a big of the mixture.
• Bake the dates for 12 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with minced fresh rosemary and pomegranate seeds. Serve immediately and enjoy!

The post Easy Roasted Boursin Stuffed Dates with Pistachios appeared first on Cooking in my Genes.

Packed with flavour, you get a creamy texture and subtle sweetness from the roasted carrots.

It’s an easy recipe that’s perfect to serve when entertaining or as a simple, nutritious snack!

While store-bought hummus can be great in a pinch, I love making homemade hummus recipes like this buffalo hummus for easy healthy snacks or gatherings! But this roasted carrot hummus dip might just be my new favourite.

Why you’ll love this roasted carrot hummus

• It’s versatile! Enjoy it as a snack or serve it as a part of a cheese/charcuterie board when entertaining.
• Easy to make – roast the carrots and then blend all of the hummus ingredients together.
• You don’t need to cook chickpeas; just simple us canned chickpeas for this recipe
• It’s a nutrient-packed appetizer! Packed with protein, fibre and beta-carotene!

Ingredients needed for this carrot hummus dip

Chickpeas: you’ll need one 14-15oz can of chickpeas (also known as garbanzo beans), drained and rinsed

Olive oil: roast the carrots in extra virgin olive oil and add olive oil to the chickpeas to get a nice creamy hummus texture

Tahini: adds a nutty, earthy flavour that pairs well with the sweetness of the carrots

Seasonings: ground cumin, ground paprika, salt and black pepper are the main seasonings needed for the roasted carrots

Garlic: whole garlic cloves are a classic hummus ingredient

Carrots: fresh chopped carrots are roasted until tender; they slightly caramelize and add the boost of carrot flavour to this carrot hummus dip

Garnishes: elevate this hummus further by garnishing with crunchy almonds, fresh dill, a little olive oil and a sprinkle of feta cheese

How to make this carrot hummus

Step 1: Preheat the oven to 400F and line a large baking sheet with parchment paper.

Step 2: Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes, until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.

Step 3: To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1/2 tsp salt and lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. Add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.

Step 4: Spread the hummus on a low plate or in a low bowl and top with crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.

Step 5: Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Expert tips

• Other delicious toppings for this carrot hummus: pumpkin seeds; parsley; or pomegranate arils.
• Save some of the liquid from the can of chickpeas to use when blending the hummus in case you want to adjust the texture of the hummus to be slightly thinner.
• If you don’t have tahini on hand I’ve had success using almond butter as a substitute.
• More delicious ways to enjoy this hummus:
  • Use it as a spread on a wrap or a sandwich.
  • Layer it or serve it with proteins like chicken or salmon.

Common questions

Do I need a food processor to make this recipe?
I recommend using a food processor to make this roasted carrot hummus and it will blend everything to a nice smooth texture. Alternatively you can try to use a high-speed blender to make this recipe as well.

What if my hummus is too thick and won’t blend?
If you find you want to thin out the texture of the hummus a bit, try using 1 tablespoon at a time of water or the liquid from the chickpeas and blend after each addition to get your desired consistency.

Storage

Store homemade roasted carrot hummus in an airtight container in the fridge for up to 4 days. Make sure to give it a quick stir before serving.

More delicious dip recipes to make from the blog

The Best Quick and Easy Spicy Buffalo Hummus Dip

Green Goddess Whipped Feta Dip Appetizer

Spring Whipped Ricotta Dip with Honey & Pistachios

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Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Course Appetizer

Cuisine american-inspired

Keyword hummus

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 314kcal

Author Jess

Ingredients

For the roasted carrots

• 3/4 lb (340g) carrots, chopped in 1/2 inch pieces
• 1 tbsp olive oil
• 3/4 tsp cumin
• 3/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

For the hummus

• 14-15 oz can chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tbsp olive oil
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1 tsp salt
• 1-2 tbsp water

Garnishes

• 1-2 tbsp fresh minced dill
• 3-4 tbsp slivered or chopped almonds, toasted
• 1/4 cup crumbled feta cheese
• olive oil

Instructions

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes or until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.
• To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1 tsp salt, lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. If needed, add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.
• Spread the hummus on a plate or in a low bowl and top with crumbled feta cheese, fresh dill and slivered/chopped almonds. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.
• Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Notes

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe. 
• If you don't have fresh garlic, use 1/4 tsp garlic powder instead.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1319mg | Potassium: 507mg | Fiber: 8g | Sugar: 4g | Vitamin A: 14453IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg

The post Easy Roasted Carrot Hummus Dip with Dill & Feta appeared first on Cooking in my Genes.

Perfect for sharing at gatherings or for a game day snack, these chips are cheesy and just a bit spicy from a little kick of jalapeno.

Serve with Greek yogurt ranch, salsa and guacamole for the ultimate spread!

I love a quick appetizer like these barbecue chicken nachos but these ranch chips are definitely a new favourite!

Using my favourite ranch dressing seasoning to flavour the cheese is the real magic of this recipe. Your taste buds will do a happy dance once you have a bite of the baked chips. If you love everything ranch, then these jalapeno ranch chips are for you!

Why you’ll love these quick ranch cheesy chips

• You get a blast of creamy ranch flavor by using ranch seasoning to flavour the cheese AND a dippable Greek yogurt.
• It’s a quick appetizer you can make in under 15 minutes.
• These cheesy chips have the perfect flavor of both cheesy and spicy for the ultimate appetizer bite!

Ingredients needed to make this jalapeno ranch chips appetizer

Potato chips:  I like to use plain ruffled chips for this recipe but other flavors of chips like barbecue

Ranch seasoning: use 1 packet of ranch seasoning that has flavours like onion powder, garlic powder and herbs both on the shredded cheese and save 1 tablespoon to mix in the yogurt!

Jalapenos: use diced jalapenos, with or without seeds depending on the amount of spice you want

Cheddar cheese: shredded cheddar cheese works best in this recipe

Greek yogurt: I like to use Greek yogurt to create a more thick ranch dip but you could also use sour cream

Salsa: enjoy these baked cheesy chips with your favourite kind of salsa

Guacamole: up-level these chips even more by serving with guacamole too

Step by step process to making these baked cheesy chips

Step 1: Preheat oven to 425 and line a large baking sheet with parchment paper.

Step 2: Mix together 1 tbsp of the ranch seasoning with the Greek yogurt and set aside.

Step 3: Add the rest of the ranch seasoning to the shredded cheese and mix together.

Step 4: Sprinkle half of the shredded cheese mixture over the chips, making sure to evenly distribute. Sprinkle the diced jalapeno over the cheese and finish with the rest of the shredded cheese.

Step 5: Bake for 8 mins, let cool for 5 minutes before serving with dips.

Expert tips

• Make sure to leave the chips to cool for a few minutes before enjoying. While they are delicious straight out of the oven, I like the cheesy crunch you get when the chips have cooled slightly.
• Mix and match the toppings. Other delicious combinations:
  • Jalapenos and cooked bacon (2 jalapenos diced and 1/4 cup diced cooked bacon)
  • Green peppers and diced pepperoni (1/2 cup diced green peppers and 1/4 cup diced pepperoni)
  • Cheddar and monteray jack cheese (2 cups of each cheese for a total of 4 cups shredded cheese)
  • Pickled jalapenos as a topping once the chips are baked

Common questions about this appetizer

Can I use a different kind of chips for this recipe?
This recipe has only been tested with ruffled / wavy chips. However, I think a crunchy chip like plain kettle chips could also be delicious!

What if I don’t like a lot of spice?
Make sure to remove the seeds from the jalapeno to bring down the heat level. Alternatively you can use 1/2 cup diced green peppers.

How to store these baked chips

These baked chips are best enjoyed when they’re made!

More quick appetizers to love from the blog:

Easy Sheet Pan Kettle Chip BBQ Chicken Nachos Recipe

The Best Quick and Easy Spicy Buffalo Hummus Dip

Herb & Walnut Mini Cheese Balls Appetizer

Easy Garlic Bread Bites

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Quick Baked Cheesy Jalapeno Ranch Chips Appetizer

Make these quick cheesy jalapeno ranch chips for an easy & satisfying appetizer! Perfect for sharing at gatherings or for a game day snack.

Course Appetizer

Cuisine American

Keyword chips

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 200 g bag plain ruffles chips
• 1 packet ranch seasoning
• 2 jalapenos, diced (remove seeds for less spice)
• 4 cups shredded cheddar cheese
• 3/4 cup greek yogurt or sour cream
• 3/4 cup salsa
• optional: guacamole

Instructions

• Preheat oven to 425 and line a large baking sheet with parchment paper. 
• Mix together 1 tbsp of the ranch seasoning with the Greek yogurt and set aside. 
• Add the rest of the ranch seasoning to the shredded cheese and mix together. 
• Sprinkle half of the shredded cheese mixture over the chips, making sure to evenly distribute. Sprinkle the diced jalapeno over the cheese and finish with the rest of the shredded cheese. 
• Bake for 8 mins, let cool for 5 before serving with dips. 

The post Quick Baked Cheesy Jalapeno Ranch Chips Appetizer appeared first on Cooking in my Genes.

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!

While I love the freshness of tomatoes in this fresh tomato and peach crostini appetizer, the flavor combination of roast tomatoes and burrata is absolutely something you must try.

It’s the perfect appetizer for sharing and makes a great starter to any get-together. If you’re a huge fan of bruschetta, this is an easy recipe to level up and enjoy a divine, fresh Italian cheese too.

What is burrata cheese?

Burrata cheese is 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.

Why you’ll love this burrata and fresh tomato appetizer

• This appetizer uses simple ingredients that pack a flavour punch!
• It’s a simple recipe and a delicious way to enjoy creamy burrata cheese.
• Make it as an appetizer for anytime of year, especially in the Spring and Summer seasons.
• You can make most of the recipe ahead of time and simply assemble it when guests arrive!

Ingredients needed to make this burrata bread appetizer recipe

Burrata cheese: if you can, use a good quality burrata cheese from Italy for the best texture and flavor

Tomatoes: use fresh tomatoes – baby, sweet cherry tomatoes or grape tomatoes to roast for the best burrata bread topping

Olive oil: extra virgin olive oil is needed for roasting the tomatoes

Red wine vinegar: just a little splash of red wine vinegar help flavor the roast tomatoes

Seasonings: garlic powder, dried thyme, dried, oregano, kosher salt and chili flakes are the best seasonings for the roast tomatoes

Fresh herbs: I love a sprinkle of fresh basil leaves to tie all of the flavours of this appetizer together

Bread: toasted bread is key for serving this burrata and tomato appetizer; I like to use a crusty bread like baguette but you could also use sourdough bread or a crusy italian bread, just make sure to slice larger pieces of bread in half for serving.

Step by step process to make this appetizer

Step 1: Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.

Step 2: Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well coated.

Step 3: Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.

Step 4: Remove the tomatoes from the oven and set aside.

Step 5: Make the toasted bread: To another baking sheet add the slices of 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.

Step 6: Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.

Expert tips for making these burrata bread bites

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations – different ways to enjoy this appetizer:
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

Common questions

Where can I find burrata?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour. In a pinch you could also serve this appetizer with fresh ricotta.

What is the best way to serve burrata?
Burrata is best enjoyed at room temperature so make sure to take it out of the fridge 30-60 minutes before making this burrata bread recipe.

Can I use balsamic vinegar instead of red wine vinegar?
If you don’t have red wine vinegar you can use balsamic vinegar for the roast tomatoes.

How to store this burrata bread recipe

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and tomatoes, store them in their own air-tight container in the fridge for up to 1-2 days. The toasted bread can be stored in an airtight container at room temperature for 1-2 days as well.

More delicious appetizers to love from the blog

Easy Baked Feta Appetizer with Tomatoes and Peppers

Roasted Plum Crostini Appetizer with Goat Cheese

Sun Dried Tomato Goat Cheese Pesto Appetizer

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Easy Burrata Bread Appetizer with Roasted Tomatoes

This easy burrata bread appetizer recipe topped with roasted tomatoes is sure to wow your guests! Easy to make and enjoy anytime of year.

Course Appetizer

Cuisine american-inspired

Keyword burrata, easy appetizer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 225 g (7-8oz) burrata cheese
• 2 cups baby, grape or cherry tomatoes 
• 3 tbsp olive oil 
• 1 tsp red wine vinegar   
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp chili flakes 
• 1 baguette, sliced into half-inch slices
• fresh basil leaves to garnish

Instructions

• Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
• Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
• Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
• Remove the tomatoes from the oven and set aside. 
• Make the toasted bread: To another baking sheet add the slices of 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.
• Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes. 

Notes

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations - different ways to enjoy this appetizer: 
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

The post Easy Burrata Bread Appetizer with Roasted Tomatoes appeared first on Cooking in my Genes.

The game day food is one of the best parts of gathering together to enjoy watching a football game. You’ll find 10 of my best easy game day appetizers below.

No matter who you’re cheering for, you’re sure to score points with your guests by serving any of these dips, chips or handheld appetizers!

Quick Game Day Appetizer Dips

The Best Quick and Easy Spicy Buffalo Hummus Dip

For a quick & tasty game day appetizer, make this spicy buffalo hummus dip! Easy to make and perfect for sharing!

Check out this recipe

5-Minute Jalapeno Popper Dip

This jalapeno popper dip takes 5 minutes to make! It's creamy, spicy and cheesy and packs the flavour so it's the most perfect party food!

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

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 no time.

Check out this recipe

Baked Game Day Dips

Easy Cheesy Baked Pizza Dip

This easy, cheesy baked pizza dip appetizer is the ultimate party food! It's a quick game-day recipe that's sure to be a hit with your guests!

Check out this recipe

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!

Check out this recipe

Handheld Super Bowl Appetizers

Easy Sheet Pan Kettle Chip BBQ Chicken Nachos Recipe

Kettle Chip BBQ Chicken Nachos, the perfect recipe for your game-day party! These sheet pan nachos are made easily in the oven too!

Check out this recipe

Easy Herb & Walnut Mini Cheese Balls Appetizer

Make these herb & walnut mini cheese balls for a quick & delicious appetizer! A perfect bite-sized appy for Christmas, New Year's or gameday.

Check out this recipe

Easy Buffalo Chicken Puff Pastry Bites Appetizer

These buffalo chicken puff pastry bites are the perfect game-day appetizer! Cheesy, spicy and crunchy, they're a must-make delicious bite.

Check out this recipe

Easy Garlic Bread Bites

These easy garlic bread bites are the perfect appetizer! Butter, spices, parmesan cheese and biscuit dough – your guests will love these!

Check out this recipe

The post 10 Easy Appetizers for the Super Bowl appeared first on Cooking in my Genes.

Made with delicious apricot jam and tangy goat cheese, this puff pastry appetizer takes almost no time to prepare.

If you love entertaining, then these goat cheese pinwheels are the perfect appetizer for you!

These puff pastry pinwheels are made with just 5 simple ingredients. They’re slightly crunchy thanks to the puff pastry, and I love the combination of the sweet apricot jam, the creamy goat cheese and crunch pecans!

These goat cheese and jam pinwheels are a wonderful addition to cocktail parties or even an appetizer for a dinner party.

Why you’ll love these goat cheese and jam pinwheels

• While these look fancy, these pinwheels only need 5 simple ingredients!

• It takes just 15 minutes to prepare this appetizer, so it’s perfect to whip up when you have guests over.

• You don’t need any fancy equipment to make this!

• It is so easy to swap out the goat cheese and apricot jam for other flavors, I love customizing it depend on the seasons.

Ingredients Needed to make this puff pastry appetizer

Puff Pastry: using store bought puff pastry is going to make your life so much easier! Make sure to take it out of the freezer ahead of time so it can defrost.

Apricot Jam: use your favorite brand of apricot jam. You can swap it out for fig jam, cranberry jam, cherry jam, plum jam or even strawberry jam!

Goat Cheese: not a fan of goat cheese? Feel free to use brie instead, just chop it up into small pieces.

Pecans: I love pecans in this puff pastry appetizer, but you could also use walnuts instead.

Thyme: a sprinkle of fresh thyme is going to make all the difference in terms of presentation, as well as flavor!

Step by Step Process to make these goat cheese jam pinwheels

Step 1: Roll out the defrosted puff pastry sheet into an approximate 10×10 square onto a piece of parchment paper or floured work surface.

Step 2: Spread the jam on the puff pastry, leaving a ½ – 1 inch border.

Step 3: Sprinkle the goat cheese crumbles on top, and then the chopped pecans.

Step 4: Starting from the bottom, tightly roll up the puff pastry into a log. Do this gently so the filling doesn’t spill out! Wrap the log in parchment paper or plastic wrap and place in the freezer for 10 minutes. Preheat the oven to 400F.

Step 5: Line a large baking sheet with parchment paper and set aside.

Step 6: After 10 minutes in the freezer, take the puff pastry log out and cut into 1-inch slices using a serrated knife or sharp knife. You should have about 10 pinwheels.

Step 7: Place them on the prepared baking sheet, leaving space between each one. Using a pastry brush, brush the tops and sides of the pinwheels with your egg wash.

Step 8: Bake for 25-30 minutes, or until golden brown and bubbling. Let cool on the baking sheet for 5-10 minutes.

Step 9: Place the cooled pinwheels on a serving plate and drizzle with honey and a sprinkle of fresh thyme.

Expert Tips to make these goat cheese jam puff pastry appetizers

• Make this delicious appetizer for the holiday season in November or December by using cranberry jam instead of apricot jam!

• Make an egg wash by whisking 1 egg with a tablespoon of water. This is going to help the pinwheels brown in the oven!

• Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before using. Generally you can defrost the puff pastry in the fridge overnight.

• To get extra clean slices when slicing the log, wipe your knife clean after each slice.

• You can also serve these as a part of a cheese plate or cheese board!

FAQ

Can I use phyllo pastry instead?
Phyllo pastry is much thinner than puff pastry and is made with different ingredients, so I wouldn’t recommend using it for this recipe.

I don’t like goat cheese, can I use something else?
Yes, you can swap it out for brie! Just chop it up into small pieces before sprinkling onto .

Can I make this appetizer ahead of time?
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!

Storage

These pinwheels are best served fresh from the oven! I don’t recommend storing them for longer than 2-3 hours.

More delicious appetizers to love from the blog:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Blueberry and Goat Cheese Crostini Appetizer

Easy Garlic Bread Bites

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Apricot Jam and Goat Cheese Puff Pastry Pinwheels

These goat cheese pinwheels are made with sweet apricot jam, creamy goat cheese and crunchy pecans. The perfect appetizer for any gathering!

Course Appetizer

Cuisine american-inspired

Keyword goat cheese, pinwheels, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 pinwheels

Author Jess

Ingredients

• 1 sheet defrosted frozen puff pastry 
• 1/3 cup apricot jam
• 1/2 cup crumbled goat cheese
• 1/4 cup finely chopped pecans 
• Egg wash (1 egg with 1 tbsp water) 
• Honey and fresh thyme for garnish

Instructions

• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square.
• Spread apricot jam on the puff pastry, leaving about 1/2-1 inch border.
• Sprinkle the goat cheese crumbles on top of the apricot jam, then sprinkle over the chopped pecans.
• Start from the bottom and tightly / gently roll up into a log, trying to tuck in any filling that spills out. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
• Line a large baking sheet with parchment paper and set aside.
• After 10 minutes, remove the puff pastry log from the freezer and cut into 1-inch slices using a sharp or serrated knife. You’ll end up with about 10 pinwheels.
• Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
• Bake for 25-30 minutes until golden brown and bubbling. Leave on the baking sheet to cool.
• Allow to cool for 5-10 minutes and then serve on a plate, drizzling the pinwheels with honey and sprinkling on fresh thyme leaves.

Notes

• Make this delicious appetizer for the holiday season in November or December by using cranberry jam instead of apricot jam!
• Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before using. Generally you can defrost the puff pastry in the fridge overnight.
• To get extra clean slices when slicing the log, wipe your knife clean after each slice. 
• You can also serve these as a part of a cheese plate or cheese board!

The post Apricot Jam and Goat Cheese Puff Pastry Pinwheels appeared first on Cooking in my Genes.

Perfect for an appetizer, light dinner with crusty bread or serve alongside some pasta for a full meal.

It’s easy to make with fresh summer vegetables and is one of the most delicious recipes you can make this summer!

While may have heard of the viral baked feta pasta, that concept acts as the base for this baked feta recipe. But, my recipe serves as an appetizer instead!

This is an impressive appetizer made with just a handful of ingredients just like my Sundried Tomato Pesto Goat Cheese Appetizer.

Why you’ll love this baked feta appetizer

• By baking the feta together with seasonal ingredients you get a super flavourful, warm appetizer that is sure to impress!
• You can serve this appetizer in so many different ways: as a creamy spread with toasted bread, crackers or chips.
• It’s easy to add in more blocks of feta cheese to make this for more people.

Ingredients needed to make this easy recipe

Block of feta cheese: be sure to buy a Greek feta block instead of crumbled feta.

Summer vegetables: bell peppers, red onion, sweet cherry tomatoes or grape tomatoes

Lemon: lemon juice is used to boost the flavour in this recipe but you could also add some lemon zest too

Olive oil: extra virgin olive oil brings the whole dish together by enveloping all of the ingredients as they bake

Fresh herbs: fresh oregano, fresh thyme and fresh basil leaves can all be used or choose one of your favourites.

Seasonings: garlic cloves, dried oregano, red chili flakes, salt and black pepper are the base seasonings to boost the flavour.

Step by step process to make this baked feta appetizer

1. Preheat oven to 400F

2. To an oven-proof baking dish add the creamy feta cheese in the center of the dish and surround with garlic cloves, bell pepper slices, red onion wedges and tomatoes.

3. In a small bowl or measuring cup whisk together juice from half of the lemon, olive oil, dried oregano, chili flakes and pinch of salt and pepper.

4. Pour the olive oil mixture over the feta, peppers, onions and tomatoes and use a spoon to gently toss with the vegetables. Flip the feta back/forth in the olive oil mixture too.

5. Slice the other half of the lemon into wedges and add to the baking dish as well.

6. Bake for 25-30 minutes or until the feta has softened and tomatoes are starting to burst.

7. Serve with toasted bread, crackers, homemade pita chips or mix the everything in the pan together to create a sauce for pasta. When serving this appetizer I like to leave the feta as the centerpiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables. You can keep everything in the pan you baked it in and let it cool a bit before serving OR transfer the feta as the centerpiece to a serving dish, pour over all the juices and vegetables from the baking dish then serve.

Expert tips for making this baked feta cheese

• This simple appetizer is easily customizable. You can amp up the Mediterranean flavors by adding a 1/2 cup of kalamata olives and 1/2 cup of sun-dried tomatoes for example.
• Depending on your tastes you can use red peppers, orange or yellow pepper in the recipe.
• While this simple recipe serves 4 people, you can easily add a second block of feta into the baking dish to serve more people (about 6-8 people).

When I’m entertaining, I want to serve quick and delicious food that’s packed with flavour. That’s why I love this appetizer so very much. You can assemble this recipe ahead of time and put in the oven about 15-20 minutes before guests are set to arrive. Then, it will be ready shortly after and you’ll have time to let the pan cool slightly before serving.

FAQ

What type of dish should I bake this appetizer in?
I used an oven-safe enamel pan but you could use any type of oven-safe dish. A larger cast iron pan would make a lovely presentation for serving guests too (just make sure to let the pan cool a bit before serving).

Can I use this recipe to make a pasta?
YES! After baking just mix all of the simple ingredients together and then stir in a cooked pasta of choice. I’ve also stirred in cooked gnocchi and it made a delicious meal too!

What is the texture of baked feta?
Baked feta cheese generally keeps it’s shape but develops a creamy and soft texture. When serving this appetizer I like to leave the feta as the centrepiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables.

If I have leftovers of this appetizer, how can I enjoy them later?
While this appetizer is most delicious on the day it’s made, it can be stored in the fridge for 3-4 days. You could warm it up the next day on medium-low in a pan and add some pasta; use it as a spread on a sandwich or in a wrap; add the leftovers to a salad; or, reheat gently in a microwave or pan and then enjoy with bread again!

Storage for this baked feta dip

Baked feta is most delicious on the day it’s made; however, you can store leftovers in an airtight container in the fridge for 3-4 days.  See my last tip under FAQ for more ways to enjoy the leftovers of this feta recipe!

More easy appetizer recipe ideas to love from the blog:

Easy Garlic Bread Bites

Roasted Balsamic Strawberry Appetizer with Crostini

Easy Cheesy Baked Pizza Dip

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Easy Baked Feta Appetizer with Tomatoes and Peppers

This Easy Baked Feta Appetizer is a delicious and elegant appetizer that comes together in just 30 minutes! Perfect to enjoy at any gathering

Course Appetizer

Cuisine Mediterranean-inspired

Keyword baked feta, baked feta appetizer, easy appetizer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 322kcal

Author Jess

Ingredients

• 1 150-200g block feta cheese (about 6-8oz) double the feta cheese to serve more people 
• 3 garlic cloves, thinly sliced
• 1 bell pepper, sliced ¼-½ inch
• 1/2 large red onion cut into ½ inch wedges
• 1 pint pint cherry tomatoes
• 1 lemon, sliced in half
• 1/3 cup olive oil
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• salt and pepper to taste
• Sprigs fresh oregano, thyme and/or fresh basil to garnish
• For serving: toasted bread, baguette, pita chips or crackers

Variation: Lemon & Herb Baked Feta

• 1x 150-200g block feta cheese (about 6-8oz) double the feta cheese to serve more people
• 4 garlic cloves, thinly sliced
• 1 lemon, zested and then sliced in half
• 3 tbsp olive oil
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp chili flakes
• pinch salt and pepper
• 2 tbsp minced fresh herbs (mix of fresh basil, oregano and/or parsley)
• garnish with fresh basil, oregano and parsley

Instructions

• Preheat oven to 400F.
• To an oven-proof baking dish add the creamy feta cheese in the center of the dish and surround with thinly sliced garlic cloves, bell pepper slices, red onion wedges and tomatoes.
• In a small bowl or measuring cup whisk together juice from half of the lemon, olive oil, dried oregano, chili flakes and pinch of salt and pepper.
• Pour the olive oil mixture over the feta, peppers, onions and tomatoes and use a spoon to gently toss with the vegetables. Flip the feta back/forth in the olive oil mixture too.
• Slice the other half of the lemon into wedges and add to the baking dish as well.
• Bake for 25-30 minutes or until the feta has softened and tomatoes are starting to burst.
• Serve with toasted bread, baguette, crackers or homemade pita chips .

  Serving notes: When serving this appetizer I like to leave the feta as the centrepiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables. You can keep everything in the pan you baked it in and let it cool a bit before serving OR transfer the feta as the centrepiece to a serving dish, pour over all the juices and vegetables from the baking dish then serve.

Variation: Lemon & Herb Baked Feta

• Preheat the oven to 400F.
• To a small oven-proof baking dish add the creamy feta cheese in the center of the dish. Drizzle half of the olive oil over the feta. Sprinkle all the spices over top of the feta and into the baking dish.  
• Surround the feta with thinly sliced garlic cloves and sprinkle over the fresh herbs. Zest the lemon over top of the feta cheese. Drizzle the rest of the olive oil over the feta and other ingredients in the pan.
• Bake for 22-30 minutes or until the feta has softened.
• Squeeze over juice from half or full lemon (depending on your tastes) and serve with toasted bread, baguette, crackers or homemade pita chips .

Notes

• You can also serve this appetizer as a main dish: when the feta is finished baking, stir the feta and vegetables together to create a sauce and then mix in cooked pasta or gnocchi.
• While this appetizer is most delicious on the day it's made, it can be stored in the fridge for 3-4 days. You could warm it up the next day on medium-low in a pan and add some pasta; use it as a spread on a sandwich or in a wrap; add the leftovers to a salad; or, reheat gently in a microwave or pan and then enjoy with bread again!

Nutrition

Calories: 322kcal | Carbohydrates: 9g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 45mg | Sodium: 587mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1762IU | Vitamin C: 65mg | Calcium: 266mg | Iron: 1mg

The post Easy Baked Feta Appetizer with Tomatoes and Peppers appeared first on Cooking in my Genes.

This soft cheese appetizer is simple to make and perfect for entertaining.

Having a simple canapé recipe in your back pocket is always handy when you’ve got guests coming!

Like my goat cheese appetizer with fig jam & pecans, this easy cheese appetizer takes just a few minutes to prep and is sure to wow everyone!

Why you’ll love this garlic and herb cheese holiday appetizer

• It only takes 5 minutes to prepare, it is so quick to make!
• You can serve it with homemade crostini, crackers or crudités.
• All you need are 8 simple ingredients.
• I’ve got a few ingredient substitutions so you can make this to suit your tastes.

Ingredients Needed

Garlic and Herb Boursin Cheese: can’t find Boursin cheese? Feel free to use another garlic and herb cheese!

Walnuts: I love using walnuts in this easy appetizer, but you can swap them out for almonds or pine nuts if you prefer.

Fresh Herbs: I used a mix of basil, chives and parsley.

Olive Oil, Parmesan Cheese, Chili Flakes & Lemon Zest: Serious flavour boosters!

Step by Step Process for this easy cheese appetizer

• Step 1: In a shallow bowl or plate, spread the softened boursin cheese and drizzle it with the olive oil.
• Step 2: Sprinkle the cheese with chili flakes and a pinch of salt.
• Step 3: Add your chopped fresh herbs, chopped walnuts, the zest of half a lemon and a sprinkling of shredded parmesan cheese.
• Step 4: Serve with crackers or crostini and enjoy!

Print

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.

Course Appetizer

Cuisine American

Keyword cheese, holiday appetizer

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Jess

Ingredients

• 2 150g garlic and herb Boursin cheese (remove from fridge 10 minutes before making the dip)
• 2 tbsp plain Greek yogurt
• 1-2 tbsp olive oil
• 1/2 tsp chili flakes 
• pinch of coarse salt
• 1/4 cup cup chopped fresh herbs (mix of basil, chives, parsley)
• 1/4 cup chopped walnuts
• zest from half lemon
• 2 tbsp shredded parmesan cheese 
• Crackers or crostini for serving

Instructions

• To a low bowl or plate, spread softened boursin cheese mixed with plain Greek yogurt and then drizzle with olive oil.
• Sprinkle with chili flakes and a pinch of salt.
• Add chopped fresh herbs, chopped walnuts, zest of half a lemon and finish with parmesan cheese.
• Serve with crackers or crostini.

Notes

• Can't find Boursin cheese? Try a garlic and herb goat or cream cheese.

FAQ

How do I make crostini?

Preheat your oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the slices of bread with olive oil on one side and then place in a single layer on a baking sheet. Toast for 10 minutes, flipping the slices of bread halfway through.

What else can I serve with this soft cheese appetizer?

I love serving this with homemade crostini and crackers, but you can also slice up some cucumbers, bell peppers and celery! If you’re using crackers, go with something plain so the flavours from the appetizer can really stand out.

I can’t find Boursin cheese at my grocery store!

Feel free to use another soft garlic and herb cheese if you can’t find boursin at your local grocery store.

Expert Tips for making this easy cheese appetizer

• Take the soft cheese out of the fridge about 10-15 minutes before making the recipe so it is easier to spread on the plate.
• Using fresh herbs instead of dried herbs makes all the difference, but in a pinch you can use dried herbs.
• Using good ingredients here makes all the difference! Olive oil and nuts can easily go bad, so I recommend checking the freshness of what’s in your pantry before you start the recipe.

Storage

Keep the prepared dip in an airtight container for up to 3 days.

More holiday appetizers to love from the blog

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Blueberry and Goat Cheese Crostini Appetizer

Festive Market Cheeseboard

A Sparkling New Years Eve Party Menu

Snickerdoodle Blondies

Until the next cooking adventure,
Jess

The post Easy Garlic & Herb Cheese Holiday Appetizer appeared first on Cooking in my Genes.