PINEAPPLE CHEESE BALL

1 (8 oz.) pkg. cream cheese

1/4 c. chopped green pepper

1 Tbsp. chopped onion

1 tsp. salt

1 (8 oz.) can crushed pineapple, drained

1/2 c. chopped pecans

Place chopped green pepper, onion and pineapple on paper towel to

absorb liquid. Blend all ingredients well.Refrigerate and chill at least

1/2 hr.Shape into ball. Roll in additional chopped pecans, if desired.

Baked Brie With Blueberry-Ginger Topping



Prep: 10 min., Cook: 5 min., Chill: 1 hr., Bake: 10 min.

Ingredients



1 cup fresh blueberries

1/4 cup firmly packed brown sugar

1 1/2 tablespoons cornstarch

2 tablespoons cider vinegar

2 tablespoons diced onion

1 tablespoon grated fresh ginger

1 (3-inch) cinnamon stick

1/8 teaspoon salt

1 (8-ounce) Brie round

Assorted crackers

Preparation

Combine first 8 ingredients in a large saucepan. Bring to a boil over

medium heat, and cook 1 minute. Remove and discard cinnamon stick.

Cover and chill blueberry mixture at least 1 hour.



Place Brie round on an ungreased baking sheet.



Bake at 350° for 8 to 10 minutes or until cheese is soft. Transfer to

a serving plate, and top evenly with chilled blueberry topping. Serve

with crackers.



Yield



Makes 8 to 10 appetizer servings

Leah Geis, Norcross, Georgia , Southern Living, JULY 2005

Blue Cheese Logs



Ingredients



2 (8-ounce) packages cream cheese, softened

8 ounces sharp Cheddar cheese, cubed

2 (4-ounce) packages crumbled blue cheese

1/2 small onion, diced

1 1/2 tablespoons Worcestershire sauce

1/2 teaspoon ground red pepper

2 cups finely chopped pecans, toasted and divided

2 cups finely chopped fresh parsley, divided

Crackers

Preparation

Process cream cheese and next 5 ingredients in a food processor 1 to 2

minutes until combined, stopping to scrape down sides.



Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover

and chill 1 hour.



Shape cheese mixture into 4 (7-inch) logs.



Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in

parsley mixture; cover and chill until ready to serve. Serve with

crackers.



Note: For testing purposes only, we used Cracker Barrel cheese for

Cheddar cheese. Cheese logs may be prepared ahead and frozen, if

desired. Thaw in refrigerator overnight.

Yield



Makes about 24 appetizer servings

Southern Living, MARCH 2004

Blue Cheese Thumbprints



Prep: 15 min., Chill: 2 hrs., Bake: 15 min. per batch

Ingredients



2 (4-ounce) packages crumbled blue cheese

1/2 cup butter, softened

1 1/3 cups all-purpose flour

3 tablespoons poppy seeds

1/4 teaspoon ground red pepper

1/3 cup cherry preserves

Preparation

Beat blue cheese and butter at medium speed with an electric mixer

until fluffy. Add flour, poppy seeds, and red pepper, beating just

until combined. Roll dough into 3/4-inch round balls; cover and chill

2 hours.



Arrange balls on ungreased baking sheets, and press thumb into each

ball of dough, leaving an indentation.



Bake at 350° for 15 minutes or until golden. Transfer to wire racks to

cool completely. Place about 1/4 teaspoon preserves in each indentation.



Blue Cheese Crisps: Combine ingredients for dough as directed. Shape

dough into 2 (9-inch-long) logs. Wrap each log in plastic wrap, and

chill 2 hours. Cut each log into 1/4-inch-thick slices, and place on

ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until

golden brown. Transfer to wire racks to cool completely. Omit cherry

preserves. Store crisps in an airtight container up to 1 week.



Yield



Makes about 5 dozen

Shirley Draper, Winter Park, Florida , Southern Living, MARCH 2006

Brie-and-Cranberry Chutney Melt



Ingredients



1 (8-ounce) round Brie

Cranberry Chutney***recipe below

4 bacon slices, cooked and crumbled

Preparation

Trim rind from top of Brie, and place on a microwave-safe serving

plate. Top with 1/3 cup Cranberry Chutney, and microwave at HIGH 1

minute. Sprinkle with bacon, and serve with crackers.

Yield



6 to 8 appetizer servings

Southern Living, DECEMBER 1998



Cranberry Chutney



2 cups fresh cranberries

2 cups sugar

3 tablespoons water

1 apple, chopped

2 celery ribs, chopped

1 tablespoon grated orange rind

1 cup fresh orange juice

1 cup golden raisins

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Preparation

Cook first 3 ingredients in a medium saucepan over medium heat 5

minutes. Add apple and remaining ingredients, and cook, stirring

often, 35 minutes. Remove from heat, and chill, if desired. Store

chutney in refrigerator up to 3 weeks. Serve with pork or chicken.

Yield



2 1/2 cups

Southern Living, DECEMBER 1998

Brie Cheese Bites



Prep: 15 min., Bake: 10 min., Stand: 10 min. Use a piece of dental

floss pulled taut to cut chilled brie cheese.

Ingredients



1 (8-oz.) Brie round, rind removed

1 (16.3-oz.) can refrigerated flaky buttermilk biscuits

1/2 cup jalapeño pepper jelly*

Preparation

1. Cut brie into 24 pieces, and let soften.



2. Separate each biscuit into thirds, making 3 rounds. Press biscuit

rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1

tsp. pepper jelly into center of each biscuit cup; top each with 1

brie cheese piece.



3. Bake at 425° for 8 to 10 minutes or until golden brown. Let stand

10 minutes before serving.



*1/2 cup mango chutney may be substituted.



Yield



Makes 12 appetizer servings

Julie Sereebutra, Dallas, Georgia , Southern Living, DECEMBER 2006

Brie Tartlets With Grape Relish

Prep: 30 min., Bake: 23 min., Cool: 15 min.



Ingredients



1/4 cup chopped walnuts

1/2 (15-oz.) package refrigerated piecrusts

1/2 (8-oz.) Brie round, rind removed

3/4 cup seedless red grapes, chopped

1 green onion, minced

1 1/2 teaspoons balsamic vinegar

1 teaspoon chopped fresh rosemary

1/4 teaspoon freshly ground pepper

Garnish: fresh rosemary sprigs

Preparation

1. Place walnuts in a single layer on a baking sheet. Bake at 350° for

8 to 10 minutes or until lightly toasted and fragrant. Increase oven

temperature to 425°.



2. Unroll piecrust on a flat surface. Cut into 24 rounds using a

2-inch round cutter. Press rounds into bottoms of ungreased miniature

muffin cups (dough will come slightly up sides, forming a cup). Prick

bottom of dough with a fork.



3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans,

and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.



4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and

next 4 ingredients.



5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each

pastry cup; sprinkle Brie pieces evenly with toasted walnuts.



6. Bake at 300° for 4 to 6 minutes or just until cheese begins to

melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve

immediately.

Yield



Makes 8 appetizer servings

Sheri Castle, Chapel Hill, North Carolina , Southern Living, NOVEMBER

2007

MOZZARELLA PUFFS



1 tube (7.5oz.) can of buttermilk biscuits



1 tsp.dried oregano



2-3 oz.mozzarella cheese



2 TBL. pizza or speghetti sauce



Make an indent in each of canned biscuits, place oregano and cheese



inside. Pull the rest of the biscuit up to cover it and seal. Brush



tops with the sauce. Bake 350 10-12 minutes.

PEPPERY PECORINO PESTO

3 cups packed watercress
1/2 cup hazelnuts
1/2 cup grated Pecorino Romano cheese
2 scallions, thinly sliced
1 large clove garlic, peeled and halved
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper

In bowl of food processor, puree watercress, hazelnuts, cheese, scallions and garlic 1 min. or until mixture is completely smooth. Slowly drizzle in oil. Season pesto mixture with salt and pepper, if desired. MAKES 1 1/3 CUPS.*

Mozzarella Impanata (Fried Breaded Mozzarella)

serves 4



10 ounces mozzarella, cut into four 1/2-inch slices

2 large eggs, lightly beaten with a pinch of salt

1 cup plain bread crumbs spread on a plate

Vegetable oil for frying

8 fresh basil leaves, finely shredded



Dip the mozzarella slices into the eggs, shake off the

excess, and dredge completely in the bread crumbs,

pressing the crumbs with the palms of your hands.



Heat one inch oil in a medium-size skillet over high

heat. When the oil is very hot, lower a few slices of

mozzarella into the oil with a slotted spoon. When the

slices are golden, less than 1 minute, turn and fry

the other side. With a slotted spoon transfer to paper

towels to drain. Serve piping hot with a bit of thinly

shredded fresh basil over each serving.

Grilled Cheese Pie



4 oz. Shredded cheese

2 eggs, beaten

3/4 c. flour

1/2 tsp. salt

1/8 tsp. pepper

1 c. milk

1/4 c. chopped pepperoni

1/2 tsp. dried oregano



Reserve less than 1/2 of the cheese for topping. Mix remaining

ingredients and pour into well-greased 9" pie plate. Bake 30 minutes at

425 degrees -- don't over bake! Sprinkle with remaining cheese. Bake 2

minutes more. Forms its own crust as it bakes.



Serve with salad for a light supper or lunch. Appetizer: Put in small,

greased muffin tins. Makes about 3 dozen.

Two-Cheese Party Pastries



Thaw Time: 30 minutes

Bake Time: 15 minutes

Prep Time: 20 minutes

Chill Time: 30 minutes



Ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 1/2 cups crumbled blue cheese

1/2 pkg. (8-oz. size) cream cheese, softened

1/4 cup heavy cream

1 tsp. lemon juice

1/4 cup chopped walnuts

Chopped fresh parsley

1 medium Granny Smith apple, peeled, cored and thinly sliced



Directions

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.



UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles.

Place 2" apart on baking sheet. Bake 15

min. or until golden. Remove from baking sheet and cool on wire rack.



BEAT blue cheese, cream cheese, cream and lemon juice in bowl until smooth, using electric mixer at low speed.



SPLIT pastries into 2 layers. Spread 18 bottom halves with 1 tbsp. cheese mixture. Top with top halves and spread

with remaining cheese mixture. Sprinkle

with walnuts and parsley. Top each pastry with 1 apple slice. Makes 18.

Asiago Pastry Straws







Prep Time:20 Min

Total Time:35 Min

Makes:44 appetizers



1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box

2 tablespoons garlic and herb cream cheese (from 8-oz container)

3/4 teaspoon dried rosemary leaves, crushed

1/4 cup shredded Asiago cheese (1 oz)



Heat oven to 425 F. Unroll 1 pie crust on work surface. Spread crust evenly with cream cheese; sprinkle with rosemary and cheese. Unroll remaining crust over filling. Press firmly over entire crust.

Cut into 24 (1/2-inch) strips. Cut middle 20 strips in half; leave 2 uncut strips on each side. (See diagram.) Twist each strip 4 to 5 times; place 1 inch apart on ungreased cookie sheets, pressing ends to secure.

Bake 9 to 11 minutes or until golden brown. Serve warm or cool.

High Altitude (3500-6500 ft): No change.



Source Pillsbury