Carmelized Onion and Gruyere Biscuits

http://smittenkitchen.com/blog/2015/01/caramelized-onion-and-gruyere-biscuits/

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Cheese Balls

http://www.seriouseats.com/recipes/2015/12/cheese-ball-trio-updated-retro-recipe-appetizer.html

Blue Cheese, Toasted Walnut, & Pomegranate
Feta, Sun-dried Tomato, & Toasted Pine Nut
Goat Cheese, Lemon Zest, & Herb

 

INGREDIENTS

For the Base:
3 (8-ounce) packages cream cheese, at room temperature (675g)
2 tablespoons freshly squeezed lemon juice (30ml)
1/2 teaspoon kosher salt (2g)
1/4 teaspoon pepper (1g)
1/4 cup minced fresh chives (about .25 ounces; 7g)

For the Goat Cheese, Lemon, and Herb Cheese Balls:
1/3 of base mixture (about 1 1/4 cups)
8 ounces fresh goat cheese (225g)
3/4 cup assorted fresh herbs such as chives, mint, basil, and parsley, finely minced (175ml)
2 teaspoons freshly grated lemon zest (10ml)
Coarsely ground black pepper

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: 1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled blue cheese (225g)
2/3 cup toasted walnuts, chopped (about 4 ounces; 115g)
1/3 cup pomegranate seeds (about 2 ounces; 55g)

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls:
1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled feta cheese (225g)
10 small sun-dried tomatoes (about 2 ounces; 55g)
1 cup toasted pine nuts (about 6 ounces; 170g)

DIRECTIONS

For the Base: In the bowl of a food processor, combine the cream cheese, lemon juice, salt, and pepper, and process until smooth, about 30 seconds. Add the chives and process again until just combined. Remove from the food processor and divide into thirds.

For the Goat Cheese, Lemon, and Herb Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add goat cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine herbs, lemon zest, and plenty of ground black pepper on a large plate. Remove the goat cheese ball from the plastic wrapping and roll it in the chopped herbs until fully coated. Refrigerate until ready to serve.

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add blue cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine chopped walnuts and pomegranate seeds on a large plate. Remove the blue cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add feta and sun-dried tomatoes and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Spread toasted pine nuts on a large plate. Remove the feta cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

Serve cheese balls with chips, pita, crostini, crackers, pretzels, or vegetables.

Cheesy Pesto Pull Apart Bread

http://www.thecookingjar.com/cheesy-pesto-pull-apart-bread/

INGREDIENTS
  • 1 baguette
  • ½ cup butter, melted
  • ½ cup pesto
  • 1½ cups Italian five cheese blend, shredded
INSTRUCTIONS
  1. Using a serrated knife, make 1″ diagonal cuts across the baguette while leaving the bottom intact. Repeat by cutting it again in the opposite direction
  2. Pour the melted butter in between the cuts of the bread and distribute evenly
  3. Using a spoon of butter knife, spread the pesto along the cuts
  4. Transfer to aluminum foil and generously stuff the cheese in between cuts
  5. Wrap up completely in aluminum foil and bake at 375 degrees F for 15 minutes
  6. Open up the foil to expose the bread and bake for another 10 minutes to make it crunchy
  7. Remove from oven and let it sit for 10 minutes
  8. Dish and serve hot

Bagel Bombs

http://hostthetoast.com/freezer-friendly-everything-bagel-bombs/

  • 1 lb refrigerated pizza dough
  • 10 egg whites (or 5 whole eggs)
  • Salt and pepper, to taste
  • 6 oz diced ham
  • 4-8 oz shredded cheese
  • 12 cups water
  • 1 tablespoon honey
  • Everything bagel seasoning, to taste’
DIRECTIONS
  1. Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
  2. While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
  3. Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
  4. Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
  5. Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
  6. Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.