Snacks with pickled cheese. Cheese snacks

Holidays surround us all year round, how many reasons can there be to gather family and friends around the table and treat them to delicious homemade dishes. And every time I want to please guests not only with branded family recipes but also original delicious novelties. Who doesn't love to surprise and delight? For a long time, cheese and various dishes from it have become an integral part of treats, it is especially good in hot dishes and salads, but we should not forget about snacks. Therefore, in this article, I decided to talk about what kind of cheese snacks on the festive table can be prepared for any occasion and without much hassle and expense.

I decided to diversify the recipes so that I could choose options for snacks from what products are available and which are preferred by culinary experts. But this time it will be recipes for cold cheese appetizers.

Cheese appetizer - cheese plate

First of all, what comes to mind when we want to serve cheese snacks on the festive table? Of course, elegant cheese cutting. Beautiful design sliced ​​cheese for holiday table can be considered a real culinary art, which can also be learned. I will tell you a few principles and ways of laying cheese slices.

Most importantly, any number of different cheeses can participate in a cheese cut, it is limited only by your budget, the number of guests and common sense. Still, there should be room for other treats.

When choosing cheeses for slicing, rely on your tastes and the tastes of guests, but be sure to bring in something new, not previously tried. Go to the store and buy some varieties different cheese, including blue cheese and various additives. They will not only be delicious, but will also greatly enliven the cheese plate. At the same time, don't forget the classic cheese varieties to please conservative guests.

According to the available cheeses, their quantity and properties, determine in what form they can be served on the table.

Hard cheeses are perfectly cut into very thin, almost translucent slices. You can cut them yourself using a cheese cutter or ask the seller to do it in a store on a professional slazer.

Thin petals of hard cheeses can be folded into a wave, rolled into tubes and even formed into roses. They will not break at the bend and tear.

Slightly softer cheeses and cheeses with a large number of small holes can be cut into large cubes, cubes, thicker triangular slices. The main thing is to make the pieces not too large, exactly such that one portion can be easily pricked on a fork or skewer and can be sent to the mouth.

Combine cheese in thin slices with cheese bars and cubes and arrange them in a composition in shape and color, as if collecting a bouquet of flowers.

You can serve all cheeses cut equally in the form of cubes. Regardless of the hardness and texture of the cheese, these will be convenient to eat.

The variety of cut shapes gives a special charm to the cheese plate, in this case, you can play with the colors of the cheese, creating patterns and mosaics.

As you get creative with your cheese appetizer, don't forget to add decorations from other ingredients to your plate. Perfect for cheese:

• grape,
• olives and olives,
• citrus and kiwi slices,
• dried fruits,
• fresh greens,
• nuts,
• thin slices of vegetables
• crackers,
• breadsticks,
• loaves.

The main rule is that any decorations should be less than cheese. Do not use too juicy fruits and vegetables so that they do not soak the cheese already on the table. And of course, be imaginative. Even the smallest cheese slice can be beautiful.

Snack with Cheese and Garlic - Stuffed Tomatoes with Cheese

This cheese appetizer also belongs to the category of classics of our family feasts. It must be the excellent combination of these products: cheese, garlic and tomato.

It's not hard at all to make them. For such a cheese snack, we need:

• hard cheese - 150 grams,
• feta cheese - 100 grams,
• tomatoes - 5-6 pieces,
• garlic - 2 cloves,
• mayonnaise - 2-3 tablespoons,
• salt, pepper, herbs - to taste.

Cooking:

Grate hard cheese on a fine grater. It can be any of your favorite types of cheese.

Mash the feta with a fork into a gruel, then mix it with hard cheese and mayonnaise into a homogeneous mass. Squeeze out there fresh garlic, salt and pepper to taste.

Then, take the washed tomatoes and chop them. If the tomatoes are large, then cut them into plump rings from 0.5 som to 1 cm thick. Put on top cheese filling and a sprig of greenery.

If the tomatoes are small, then you can make pots out of them by cutting off the lid and removing the core. Fill the space inside with stuffing, you can put a hat on top, or you can not use it, instead decorating it with greens.

Another option is to cut each tomato in half and remove the soft core from each half, fill the tomato cups with cheese filling, decorate and serve on the festive table.

Greens can be added to the filling. Finely chop it and knead it with cheeses, and then stuff the tomatoes. This is a very simple kind of cheese appetizer, and it takes literally ten minutes to prepare. But it will decorate any festive table with dignity.

Cheese snacks - cheese balls

This is original and very beautiful appetizer from cheese, which can be diversified by adding all kinds of ingredients to the base and to the sprinkling. This will make them a real platter with different flavors and colors.

I will tell a few interesting options, and then you can improvise with other additives.

For the basis of cheese balls, it is necessary to prepare a cheese mass, which will include:

• hard cheese of your choice - 250 grams,
• boiled eggs - 5 pieces,
• mayonnaise - 2-4 tablespoons,
• garlic - 2 cloves,
• salt to taste.

Cooking:

Grate cheese, eggs and garlic on a fine grater. If desired, it can be chopped with a blender or food processor. Add mayonnaise and stir until thick homogeneous mass, salt and pepper to taste. Put mayonnaise gradually so that the density remains sufficient for sculpting balls.

Then, divide the cheese mass into as many parts as you have planned ball options. Here are my options.

Cheese balls with crab sticks

For the filling and sprinkling of cheese balls, you will need 200 grams of crab sticks.

Freeze them first to firm them up a bit. After that, grate on a fine grater until you get crab shavings. Divide the resulting shavings in half. Add one half to the cheese base along with a spoonful of mayonnaise and mix well. Pour the other half onto a plate. Form balls from the crab-cheese mass. So that it does not stick, you can moisten the chicken with water or wear rubber gloves. Roll the resulting balls in crab shavings.

Cheese balls with slightly salted fish, in sesame

To prepare these balls, you will need in addition:

• slightly salted red fish - 100 grams,
• fresh cucumber - 1 piece,
• sesame seeds - 100 grams.

Peel a fresh cucumber and cut into small cubes or short strips. Mix the sliced ​​cucumber with the cheese base until smooth, add a little mayonnaise if necessary. Then cut the red fish into small cubes so that such a cube can be placed inside the ball. That is, it should be about 3-4 times smaller than the future ball. Take a piece of fish and wrap it with a mass of cheese and cucumber, form a ball. Roll the finished ball in sesame seeds. It can be white sesame, black or a mixture of both. It will turn out very tasty.

Cheese balls with carrots and walnuts

If you remember from the first part of my post, then cheese snacks go great with nuts. In this version of cheese balls, walnuts are used, and in combination with carrots, it is simply amazing. To prepare these balls, you will need in addition:

• raw carrots - 1 piece of medium size,
• walnuts - 100 grams.

Cooking:

Grate raw carrots on a fine grater and mix with the cheese mass. If it comes out too thick, add some mayonnaise. If desired, this option can also be prepared with boiled carrots, in case you do not like raw carrots, the taste will still remain pleasant.

For the filling, toast the nuts and break a few into quarters. Put the resulting large pieces into the cheese-carrot mass and form balls. Chop the rest of the nuts. This can be done in a blender or crushed with a rolling pin.

Roll the cheese balls in the nut crumbs. Very tasty and healthy!

Cheese balls with salmon and green onions

Cheese and fish snacks are always very tasty, almost a win-win option. The second option for making cheese balls with salmon (or trout) will be fresher thanks to onions. For this recipe you will need:

• slightly salted salmon or trout - 100 grams,
• fresh green onions - a few arrows,
• fresh or dried herbs - 50 grams.

Cooking:

Lightly salted fish cut into small cubes. Chop the onion just as finely. Mix the onion, fish and cheese base until smooth, add mayonnaise if necessary. Roll the cheese mass into balls and roll in very finely chopped greens. Greens can be any: parsley, dill, cilantro. Both fresh and dry, the main condition is that it be very small, so that it is more convenient to roll the balls.

Cheese balls with sun-dried tomatoes and olives

Another very original version cheese appetizers for the festive table. This time cheese balls will be red due to the fact that they are rolled in paprika. And for the filling you will need 100 grams of sun-dried tomatoes.

Cooking:

Finely chop the sundried tomatoes and add them to the cheese base. Roll into balls of the same size, then roll in dried paprika until they are completely red. It will turn out very spicy and fragrant. Your guests have never tasted such a treat.

Cheese appetizer with potato chips

A cheese appetizer for the festive table can be extremely original. For example, potato chips stuffed with cheese are not at all a trivial dish. And it disappears from the plates much faster than classic snacks. After all, it is fresh and very tasty, and the way of serving is extremely unusual.

For these snacks you need a jar potato chips the same size, such as Pringles, for example. You can take any taste, but original salty chips without additives and spices are best, in this case they will not overshadow the taste of the cheese filling.

For the filling you will need:

• hard cheese of your favorite variety - 200 grams,
• tomatoes - 2-3 pieces,
• mayonnaise - 3-4 tablespoons,
• fresh greens,
• garlic - 1 clove,
• olives and olives for decoration.

Cooking:

Grate the cheese on a fine grater. Cut the tomatoes into small cubes. You can remove the middle part if it contains too much juice. Finely chop herbs, such as dill. Then mix everything together with the addition of mayonnaise. Squeeze a clove of garlic into the mass and salt to taste.

Cheese filling should be spread on the chips right before serving, so that the chips do not have time to soften and save appearance and crunch.

Arrange the chips beautifully, put an olive or an olive on top of the filling. Decorate with green sprigs.

In addition to this filling, you can use others. For example, substitute tomatoes fried champignons, ham, smoked sausage, chicken, lightly salted fish, carrots, walnuts and others delicious products. Make several types of toppings and assorted chips. These cheese snacks will bring variety and novelty to any festive table.

There are more than 500 types and over 2000 varieties of cheese in the world - a huge choice for preparing everything your heart desires: hot and cold appetizers, salads, soups, fried, boiled, baked dishes, delicious desserts and pies. We have tried to select for you the most interesting recipes, not forgetting, of course, about the classics of the genre, but also paying tribute to the newfangled culinary achievements of excellent chefs from different countries. With a simple set of products that highlight magic taste cheese, you will delight grateful relatives and dear guests admiring your creativity with amazing dishes.

A series: culinary fantasy

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The following excerpt from the book Cheese Dishes (G. M. Treer, 2011) provided by our book partner - the company LitRes.

cold dishes

Cheese basket “What salad did they serve us?”

- 100 g hard cheese

Grate the cheese on a coarse grater and put in an even layer in a frying pan without oil. When the cheese is melted and spread like a pancake over the pan, let it cool slightly.

Place the glass upside down on a damp towel, carefully place the cheese pancake on top of the glass and place in the refrigerator. Fill the resulting basket with any salad.

Edam cheese with ham, apples, salted cucumbers and green onion"Paradise"

- 100 g ham

- 1-2 apples

– 1 salted cucumber

- green onions and dill - to taste

Cut cheese, apples, ham and cucumber into strips, add chopped green onions, mix with mayonnaise and leave for 30 minutes at room temperature. Serve sprinkled with chopped dill, as a salad or topping for tomatoes.

Ham with green salad and Wenceslas Prague yoghurt

- 150 g hard cheese

- 150 g ham

- 150 g green salad

- natural yogurt, green onions and salt - to taste

Lettuce, ham and cheese cut into strips, salt, mix with chopped green onions and pour over yogurt. Leave the finished dish for 30 minutes at room temperature. Serve sprinkled with chopped green onions.

Ham with sausage, mushrooms, pickled cucumbers and tomatoes "Simple and tasty"

- 100 g of any grated cheese

- 100 g ham

- 100 g of any sausage

- 100 g pickled mushrooms

– 2-3 tomatoes

- mayonnaise - to taste

Cheese grate on a coarse grater. Cut ham, sausage, tomatoes and mushrooms into strips. Mix all prepared products and season with mayonnaise.

Ham with cauliflower and yoghurt "Humble Charm"

- 150 g hard cheese

- 150 g ham

- 1 head of cauliflower

- 1/2 small onion

– 200 g natural yogurt

cauliflower disassemble into inflorescences, boil in salted water and fold in a colander. Cut the ham into strips, cheese into cubes. Yogurt salt, pepper, pour lemon juice and carefully mix the prepared products with the resulting dressing.

Spicy cheese with ham and sweet pepper "Colorful"

- 200 g of spicy hard cheese

- 400 g ham

- 1 sweet yellow pepper

- 1 sweet orange pepper

- mayonnaise - to taste

Cheese grate on a coarse grater. Cut the ham and peeled sweet pepper into strips 4-5 cm long. Mix the ham, pepper, grated cheese and season with mayonnaise. Serve as an appetizer or with rice pasta, stewed cabbage or boiled potatoes.

Cheese platter with ham sausage, mayonnaise and cream "Our answer to Paris"

- 70 g Roquefort cheese

- 100 g ham sausage

- 100 g whipped cream

Roquefort, Dutch cheese and ham sausage cut into small cubes and mix with mayonnaise. Then carefully fold in the whipped cream.

Sausage with beans, onions and sweet peppers "For a hungry friend"

- 150 g hard cheese

- 120 g of any sausage

- 1/2 cup white beans

- 1/2 leek stalk

- 1 cucumber

- 1 sweet pepper

- 2 small onions

- 3 tbsp. tablespoons of mayonnaise or natural yogurt

- 3 tbsp. spoons of ketchup

- 1 tbsp. a spoon grated horseradish

– hot pepper and salt to taste

Soak the beans overnight and boil. Shortly before cooking, add finely chopped leek to the beans and season with salt. Peel the cucumber from the skin, sweet pepper - from the seeds.

Cheese, sausage, cucumber, sweet pepper, onion cut into strips and mix with cooled beans and leeks. Season with mayonnaise (yogurt), add ketchup, grated horseradish, pepper and salt. Ready salad mix thoroughly and leave for 1 hour at room temperature.

Smoked chicken with walnuts, cucumbers and pears "Unbanal"

- 200 g of any grated cheese

- 2 smoked chicken legs

- 2 cucumbers

- 2 handfuls coarsely chopped walnuts

- 2 fragrant pears

- mayonnaise - to taste

Cut the chicken meat, cucumbers and peeled and core pears into strips. Mix chicken, cheese and cucumbers with walnuts, then add pears, season with mayonnaise and mix gently.

Anchovies with green peas, potatoes and Lorraine mustard

- 100 g of any cheese

- 50 g anchovies

- 2-3 tbsp. tablespoons canned green peas

- 2 hard-boiled eggs

- 1 boiled potato

- 2-3 tbsp. spoons of mayonnaise

- 1 tbsp. mustard spoon

- parsley, ground red pepper and salt - to taste

Cut cheese, eggs, potatoes into cubes, chop anchovies and mix everything. Add green pea, pepper, season with mayonnaise mixed with mustard and, if necessary, salt. Serve sprinkled with chopped parsley.

Mushrooms with celery, sweet pepper and Montargis mustard

- 150 g of any cheese

- 50 g of champignons

- 100 g canned celery

- 1 sweet red pepper

- 1/2 onion

- 1/2 tbsp. spoons of mustard

- vegetable oil, lemon juice, pepper and salt - to taste

Finely chop the onion, cut the celery and sweet pepper into small cubes, cheese into strips. Sliced ​​champignons stew in vegetable oil and, having cooled, mix with onions, celery, sweet peppers and cheese. Salt the mixture, pepper, add mustard, lemon juice and mix gently with mayonnaise.

Roquefort with green salad, lemon juice and French cream "Charmany"

- 125 g Roquefort cheese

- 400 g green salad

- 3/4 cup 10% fat cream

- 5 tbsp. spoons of lemon juice

- 1/2 teaspoon of pepper

Crumble Roquefort cheese, mix with lemon juice, cream and pepper. Pound the mixture until a homogeneous mass is obtained and beat. Finely chop the lettuce, pour over the resulting dressing and mix thoroughly.

Roquefort with cheese, lettuce, sweet peppers and brandy "Gentleman's"

- 100 g Roquefort cheese

- 50 g of cheese

- 1 bunch lettuce

- 2 sweet red peppers

- 3 pcs. carrots

- 3 sprigs of celery

- 4 tbsp. spoons of sour cream

- 1 tbsp. brandy spoon

- 1-2 drops of Tabasco sauce

Cut the carrots, sweet peppers into strips, finely chop the celery and lettuce. Crumble the Roquefort and cheese. Mix all prepared foods and put on a dish. Submit the dressing separately. For dressing, mix sour cream, Tabasco sauce and brandy thoroughly.

Swiss-style potatoes with apples, eggs, celery and nuts

- 250 g Swiss (Emmental) cheese

- 1 large boiled potato

– 2-3 sour apple

- 1 small celery root

- 1-2 hard boiled eggs

- 50-60 g of any nuts and a little - for decoration

- 4-5 tbsp. spoons of mayonnaise

- 2 tbsp. spoons of whipped cream

- lemon juice, pepper and salt - to taste

Cut cheese, potatoes, apples and eggs into cubes, grate celery, chop nuts. Dilute the mayonnaise with whipped cream, season with lemon juice, salt, pepper and mix the resulting dressing thoroughly. Mix prepared foods with dressing. Serve sprinkled with chopped nuts.

Cheese platter with canned vegetables"European Mix Suite"

- 100 g of Dutch (Edam) cheese

- 100 g smoked processed cheese

- 1 sweet canned red pepper

- 1 PC. small canned carrots

- 100 g canned celery root

- 100 g canned green beans

- 100 g canned green peas

- 1/2 onion

- 2 hard-boiled eggs

- 3/4 cup mayonnaise

- vinegar, ketchup and salt - to taste

With a knife dipped in water, cut the processed and Dutch cheese into small cubes, add finely chopped sweet peppers, celery, beans, carrots, onions, then peas and chopped eggs. Salt, season with vinegar, ketchup and gently mix with mayonnaise. Serve like independent dish and as a side dish for grilled meats.

Spicy cheese with tomatoes, radishes and onions with Belfort sauce

- 200 g of spicy cheese

– 2 tomatoes

- 1 bunch of radishes

- 1 bunch green onions or 1 stalk leek

- 1 yolk

- 1 hard boiled egg

- 5-6 tbsp. spoons of natural yogurt

- 1/2 cup sunflower or soybean oil

- lemon juice, parsley, lettuce and sugar - to taste

Radishes and green salad chop finely. Cheese grate on a fine grater. Cut the tomatoes into cubes. Mix all the prepared foods and pour over the sauce. Serve sprinkled with chopped lettuce, chopped parsley and a finely chopped egg.

For the sauce, grind the yolk, gradually pouring in the oil, then add the yogurt and mix. Salt the mixture, add sugar and a few drops of lemon juice. Mix the resulting sauce thoroughly.

Eggs with green onions, garlic and mayonnaise "Special order for white"

- 200 g of Russian or Dutch (Edam) cheese

- 3 hard-boiled eggs

- 1 tbsp. tablespoon chopped green onion

- 1-2 garlic cloves

- 2 tbsp. spoons of mayonnaise

- salt - to taste

Cut the cheese and eggs into cubes, chop the garlic and rub with salt. Mix the prepared products with green onions and pour over with mayonnaise. Place the finished salad in the refrigerator for 30-40 minutes.

Smoked cheese with green peas, sweet peppers, mustard and yoghurt "There is happiness!"

- 250 g of processed smoked cheese

- 80 g green peas

- 80 g canned sweet red pepper

– 200 g natural yoghurt

- 2 hard-boiled eggs

- 1/2 small onion

- 1/2 small canned cucumber

- 1 tbsp. mustard spoon

Cut the melted smoked cheese into small cubes, add chopped cucumber, sweet red pepper, eggs, green peas and finely chopped onion. Stir the mixture gently and add the yoghurt mixed with mustard. Leave the finished salad for 1 hour at room temperature.

Smoked cheese with tomatoes, capers and eggs "Saturday style"

- 100 g smoked cheese

- 1 large tomato

- 3 hard-boiled eggs

- 2-3 tbsp. spoons of capers

- parsley or cilantro and mayonnaise - to taste

Hold the tomatoes in boiling water for a while, pour over cold water, peel, drain the juice and cut into cubes. Finely chop the eggs and greens, cut the cheese into cubes. Mix all prepared products, add capers and season with mayonnaise.

Processed cheese with apples, tomatoes and onions "Guests on the doorstep"

– 1 processed cheese OK

– 2 apples

– 1 tomato

- 1/3 of a small onion

- mayonnaise and salt - to taste

Grate melted cheese on a coarse grater. Chop the onion into strips and rinse with cold boiled water to remove bitterness. Cut the tomato into slices. Peel apples, core and cut into slices. Mix all prepared foods, salt and season with mayonnaise.

Oranges with apples, lemon juice and Homeric yogurt

- 250 g hard cheese

- 2 oranges

– 2 apples

– 150 g natural yoghurt

- 50 g sugar

- lemon juice - to taste

Cheese, oranges and peeled and core apples cut into cubes. Mix yogurt with sugar, lemon juice and pour the prepared products with the resulting mixture. Mix the salad gently and leave for 40 minutes at room temperature.

Apples with mustard, mayonnaise and green salad "Attractive"

- 100 g of any cheese

- 1-2 apples

- 2 teaspoons of mustard

- mayonnaise, green salad, sugar and salt - to taste

Peel apples, core and cut into cubes with cheese. Mix mayonnaise with mustard, adding sugar and salt. Pour the mixture over apples and cheese. Serve sprinkled with chopped green lettuce.

layered salad with cookies Korean carrots, eggs and potatoes "Iridescent"

- 300 g hard cheese

- 500 g of any boiled liver

- 200 g Korean style carrots

- 2-3 boiled in uniform and peeled potatoes

- 2-3 onions

- 5 hard boiled eggs

- mayonnaise and vinegar - to taste

Grate the liver, eggs, potatoes and cheese on a coarse grater. Finely chop the onion and marinate in vinegar. Put the prepared products in layers on a dish, each layer, except for the last, smearing with mayonnaise. Lay the liver in the first layer, onions in the second, eggs in the third, potatoes in the fourth, Korean carrots in the fifth and cheese in the sixth layer.

Layered salad with apples, prunes and walnuts "Black eyes"

- 100 g hard cheese

- 5 hard boiled eggs

– 1 green apple

- 100 g prunes

- 100 g walnut kernels

- mayonnaise and salt - to taste

Soak the prunes for a few minutes in boiling water, dry, remove the seeds and chop the pulp. Separate the proteins from the yolks and chop separately. Peel apples, core and grate on a coarse grater.

Lay the cheese grated on a coarse grater in the first layer and brush with mayonnaise. Put the chopped egg white in the second layer and salt; the third is a grated apple and grease it with mayonnaise; fourth - chopped prunes; fifth - chopped egg yolk with the addition of salt and mayonnaise. Serve sprinkled with chopped walnuts.

Layered salad with walnuts, apples and carrots in French "All in openwork"

- 150 g hard cheese

- 1 cup ground walnuts

- 2 green apples

- 2 pcs. medium sized carrot

- 2 onions

- 4 hard boiled eggs

Mix mayonnaise with ground walnuts. Chop the eggs, chop the onion and scald. Peel apples, core and grate on a coarse grater, carrots on a fine grater, cheese on a coarse grater.

Lay the prepared products in layers, each layer, except for the last, lubricating with a mixture of mayonnaise and walnuts. Put chopped eggs in the first layer, onions in the second, apples in the third, carrots in the fourth and cheese in the fifth layer.

Red beans with croutons, garlic and quick mayonnaise

- 100 g of any cheese

- 1 can of canned red beans

- croutons, garlic and mayonnaise - to taste

Cut the cheese into cubes, pass the garlic through a press. Drain the beans in a colander and let the liquid drain. Mix all the prepared products and season with mayonnaise, adding croutons before serving.

Cheese platter with leek, mustard, allspice and garlic Encore

- 200 g gouda cheese

- 200 g Swiss (Emmental) cheese

- 200 g leeks

- 1 small garlic clove

- 4 tbsp. spoons of vegetable broth

- 2 tbsp. spoons wine vinegar

- 3 teaspoons of mustard

- 6 tbsp. spoons vegetable oil

- 1 teaspoon allspice peas

- salt - to taste

Cut the cheese into long pieces about 1 cm wide. Chop the leek into very thin strips, pour boiling water over and let the water drain. Mix cheese and leek and pour dressing over.

Mix for dressing vegetable broth with vinegar, mustard, vegetable oil and beat the mixture. Finely chop the garlic with peppercorns, add to the mixture and mix everything thoroughly.

Cheese with cauliflower, garlic and walnuts "Queen Tamara"

- 200 g of grated cheese

- 300 g frozen cauliflower

- 1/2 cup chopped walnuts

- garlic, dill and mayonnaise - to taste

Cut the cauliflower into small pieces, hold in boiling water for a while to release the bitterness, and put it on a sieve. Then grate the cabbage and mix with grated cheese, chopped dill, walnuts, garlic passed through a press and season with mayonnaise.

Feta with cucumbers, tomatoes, dill and red onion "Greek summer colors"

- 1 pack of feta cheese

- 4 cucumbers

– 4 tomatoes

- 2 bunches of lettuce

- 1 red onion

- 1 teaspoon of apple cider vinegar

- 1/2 bunch of dill

Cut tomatoes, cucumbers and cheese into cubes. Tear lettuce leaves into small pieces. Cut the onion into half rings, chop the dill. Mix all prepared foods, salt, pepper, sprinkle apple cider vinegar and water olive oil.

Feta with beetroot, onion and garlic Aegean style

- 1 pack of feta cheese

- 4 things. beets

- 1-2 onions

– 2 garlic cloves

- any herbs, pepper and salt - to taste

Chop the onion and garlic, fry in olive oil, cool to room temperature and mix with feta cheese.

Cook the beets or bake them in foil in the oven, cut into cubes, put in a salad bowl, put feta with garlic and onions on top, salt and pepper. Serve sprinkled with chopped herbs.

Feta with lentils, cucumbers, celery and ionic lettuce

- 80 g feta cheese

- 1/2 cup lentils

- 3/4 cup quartered cherry tomatoes

- 1 cucumber

- 2 celery stalks

- lettuce - to taste

For refueling:

- 3 tbsp. spoons of lemon juice

– 1 garlic clove

- 1/2 teaspoon dried thyme

- 1 1/2 tbsp. spoons of olive oil

- 1/8 teaspoon of pepper

- 1/4 teaspoon of salt

Pour the lentils with water so that the water level is about 5 cm higher than the lentils, bring to a boil, reduce the heat, cover and cook until tender, about 20 minutes.

Place the lettuce leaves in the bottom of a deep dish, then the lentils, cherry tomato halves, diced cucumbers and feta cheese, and thinly sliced ​​celery stalks. Serve drizzled with dressing.

For dressing, pass the garlic through a press and mix with lemon juice, thyme, olive oil, pepper and salt. Beat the resulting dressing thoroughly.

Feta with cucumbers, onions and tomatoes Corinthian style

- 250 g feta cheese

- 2 cucumbers

- 2 small tomatoes

- 2 onions

- 2 tbsp. spoons of lemon juice

- pepper - to taste

Cucumbers cut into circles, tomatoes - quarters, chop the onion. Whisk together lemon juice and olive oil. Cut the cheese into strips and mix with cucumbers and tomatoes. Add the onion and lemon juice and olive oil mixture. Salad pepper and mix.

Feta with vegetables, spices and olives "Real Greek salad»

- 150 g feta cheese

– 3 tomatoes

- 1/2 large sweet pepper

- 1/2 large cucumber

- 1/4 red onion

– 1 garlic clove

- 16 pitted olives

- 1/4 teaspoon dried oregano

- 1/4 teaspoon chopped basil greens

- 1/4 teaspoon ground black pepper

- olive oil and salt - to taste

Cucumber and sweet pepper cut into slices of the same size, garlic - as small as possible, tomatoes - thin slices, onion - thin slices. Put cucumbers in a salad bowl, sprinkling them with garlic, then tomatoes, on top of them - sweet peppers and then - onion, disassembled into rings.

Mix the oregano, basil, black pepper, salt, sprinkle the vegetables with this mixture and shake the salad bowl lightly. Add olives and feta cheese cut into small cubes. Drizzle lemon juice over salad and drizzle with olive oil.

Blue cheese with apples, green salad and walnuts "Mediterranean rainbow"

- 50 g blue cheese

- 2 green sour apples

- 2 red sweet apples

- 1 handful chopped walnuts

For refueling:

- 11/2 st. spoons of lemon juice

- 2 tbsp. spoons of honey

- 1 teaspoon of olive oil

- 1 pinch of salt

- pepper - to taste

Peel apples, core and cut into slices. Tear green lettuce leaves, place in a salad bowl, add apples, sliced ​​cheese and chopped walnuts.

Pour dressing over prepared products and mix lightly. Serve immediately. For dressing, combine lemon juice, honey, olive oil, salt and pepper and mix thoroughly.

Goat cheese with zucchini, walnuts and basil "Name day of the heart"

- 50 g goat cheese

- 4 young zucchini

– 8 walnuts

- 4 sprigs of basil

- 1 tbsp. spoonful of white wine vinegar

- 2 tbsp. spoons of olive oil

- pepper and salt - to taste

Clean the zucchini from the peel and seeds, dry and grate on a fine grater. Remove the stems from the basil, wash the leaves, dry and finely chop. Peel the nuts from the shell, finely chop the kernels.

Grind goat cheese and mix it with olive oil, vinegar and nuts. Season the zucchini with the resulting sauce, salt and pepper a little. Serve immediately, sprinkled with basil.

Goat cheese with lettuce and white onion "Trust the goat with salad!"

- 50 g goat cheese

- 1 head lettuce

- 4 white onions

- 2 tbsp. spoons of sour cream 15% fat

- 2 tbsp. tablespoons of wine vinegar

- pepper and salt - to taste

Select only fresh leaves lettuce, rinse, dry and chop. Finely chop the onion and mix with lettuce. Rub goat cheese with sour cream, vinegar, olive oil, salt and pepper.

Thoroughly mix the resulting mixture with lettuce and onions.

Gouda with celery, pineapple, cherries and walnuts with Hukwan Holland sauce

- 200 g gouda cheese

- 500 g celery root

– 2/3 banks canned pineapple pieces

– 2/3 banks canned cherries

- 100 g of peeled walnuts

- mint leaves - to taste

For sauce:

- 1 cup natural yogurt

- juice of 2 lemons

- 1 tbsp. a spoonful of sugar

- 1 teaspoon of salt

For the sauce, mix yogurt, lemon juice, sugar and salt. Grate the peeled celery on a coarse grater or cut into strips and put in the resulting sauce.

Drain the pineapples and cherries separately in a colander and let the liquid drain. Coarsely chop the nuts. Cut the cheese into slices using a special cheese knife, or grate on a coarse grater. Mix all prepared foods, adding cherries before serving.

Gorgonzola with peaches, shallots and walnuts "Picturesque"

- 150-200 g of gorgonzola cheese

- 2 peaches

– 80-90 g watercress

- 2 heads of shallots

- 1/3 cup chopped walnuts

- 1 tbsp. spoonful of red wine vinegar

- 1 teaspoon grainy mustard

- 3 tbsp. tablespoons of walnut oil

Peaches cut into slices. Cheese grate on a coarse grater. Divide the peaches, cheese and watercress onto plates. Sprinkle with chopped walnuts, chopped shallots and drizzle with dressing.

Serve with toasted slices white bread. For the dressing, combine the vinegar, mustard, and walnut oil in a tightly sealed container and shake vigorously.

Roquefort with walnuts, cream and Monplaisir tarragon

- 100 g Roquefort cheese

- 50 g Philadelphia cream cheese

- 100 g walnut kernels

- 6 slices of white bread

- 2 tbsp. spoons of cream

- 100 g butter

- tarragon sprigs - to taste

Mash cheeses at room temperature and mix with softened butter and cream. Set aside 12 halves of walnuts for garnish, chop the remaining nuts in a food processor, mix with prepared cheeses and place in the refrigerator for 2-3 hours.

Then spread the cheese mass on 6 slices of bread. Serve garnished with walnut halves and chopped tarragon.

Roquefort with lettuce and Bolero cream

- 200 g Roquefort cheese

- 400 g green salad

- 200 ml low-fat cream

- 1 tbsp. a spoonful of lemon juice

- pepper - to taste

Crumble the cheese, mix with cream, lemon juice, pepper and rub until smooth. Finely chop part of the green lettuce leaves and mix with the cheese mass. Place whole lettuce leaves on the bottom of the dish and on top of them - the resulting mass.

cheese roll stuffed with chicken "Lakomy"

- 500 g grated gouda cheese

- 200-300 g chicken breasts

- any greens, garlic, mayonnaise and salt - to taste

Place 2-3 layers of cling film on a cutting board. Mash the melted cheese, give it the shape of a cake, put it on a film and roll it out with a rolling pin. Spread the filling over the entire surface, roll up, wrap in cling film and place in the refrigerator for several hours.

Cook for the filling chicken breasts in salted water, cool and finely chop. Mix prepared breasts with chopped herbs, garlic passed through a press and, if necessary, salt.

Cream cheese with ham and figs "Italian Bruschetta"

– 6 slices of ham (jamon, prosciutto)

- 3 figs

– 1 baguette

– cream cheese and olive oil to taste

Cut the baguette into slices, brush each slice with olive oil and fry on the grill. Grease the resulting toasts with cream cheese, put thin slices of ham and figs cut in half on top of it.

Cream cheese pate with bacon and olives "Revelation"

- 450 g low-fat cream cheese

- 1/2 cup grated parmesan cheese

– 80-90 g chopped bacon

- 170 g canned pepper stuffed olives

- 1/2 cup low fat mayonnaise

- 3 - 4 stalks of green onions

Beat cream cheese with mayonnaise and grated parmesan cheese until smooth. Then add chopped green onions, bacon pieces and chopped olives. Stir the pate, put it on a dish, give it the desired shape, cover with cling film and place in the refrigerator for several hours.

Multi-colored rolls with soft cheese, ham, zucchini and salmon "The holiday was a success!"

- 100 g of soft cheese (you can goat)

- 200 g raw smoked ham

- 200 g smoked salmon

- 1 PC. zucchini or 1 large cucumber

- 3 tbsp. tablespoons chopped walnuts

- 1 bunch of parsley or cilantro

- 1 small sweet red pepper

- 1 tbsp. mustard spoon

- mango or pineapple pulp, dill, chives and ground black pepper - to taste

With a vegetable peeler, cut the peeled zucchini (cucumber) into thin strips, grease them with cheese, sprinkle with finely chopped parsley (cilantro), nuts and roll up. Then lay them on a dish lined with parchment, cover with cling film and place in the refrigerator.

Cover two cutting boards with cling film. Lay thin slices of fish on one board, thin slices of ham on the other so that one slice is on top of the other. Grease the stacked ham slices with cheese, put very finely chopped fruit on top of it and roll up. Grease salmon slices with cheese, mustard mixed with chopped dill and also roll up. Store tightly wrapped rolls in the refrigerator.

2 hours before serving, cut the rolls crosswise with a very sharp knife. Roll salmon rolls in finely chopped chives, ham rolls in very finely chopped sweet pepper, sprinkle zucchini (cucumber) rolls with ground black pepper.

Soft cheese with dried ham and figs "Nega"

- 100 g soft cheese

- 100 g dried ham

- 6 figs

- 6 slices of tinned white bread

- 6 tbsp. spoons of olive oil

Cut out circles from bread and dry in the oven or in a toaster. On the figs, make 4 cuts and open the fruits so that they resemble a flower. Grease the prepared bread with olive oil, then with soft cheese. Lay thin slices of ham and figs on top of it.

Processed cheese with sausage, mustard and canned cucumbers "From Ivan the Strongman"

- 200 g melted cheese

- 50 g of any sausage

- 1 small canned cucumber

- 2 hard-boiled eggs

- 3 tbsp. spoons of milk

- 2 tbsp. butter spoons

- mustard and salt - to taste

Grate the eggs and cheese on a coarse grater, cut the sausage and cucumbers into thin strips. Pound softened butter, mix with cheese, eggs, pour in milk, salt, add mustard and whisk. Then put the sausage, cucumbers and mix everything thoroughly.

Processed cheese with fish, smoked sausage and ketchup "Three snacks at once"

- 100 g of spicy processed cheese (if there is no spicy cheese, pepper the existing one)

- 1 piece of any smoked or salted fish fillet

– 7 slices smoked sausage

- 21 pcs. cracker biscuits

- 1 hard boiled egg

- 1 tbsp. tablespoon tomato paste or ketchup

- 50 g butter

- tomatoes, cucumbers, any greens and peppers - to taste

Finely chop the fish fillet. Grate the cheese, mix with softened butter, add pepper and divide the resulting mass into 3 parts. Add green onions to one part, fish to another, ketchup or tomato paste to the third. Whisk each mixture thoroughly.

Cut tomatoes, cucumbers and egg into circles. Place tomato and cucumber slices on 7 crackers and top with cheese and green onion mixture. On the other 7 crackers, place the sausage slices, covering them with a mixture of cheese and ketchup (tomato paste). On the remaining crackers, spread the egg mugs and on top of them - a mixture of cheese and fish. Serve garnished with the remaining tomato slices and chopped herbs.

Pate with melted cheese, smoked fish and green onions "Yungi's Breakfast"

- 2 processed cheese

- 200 g smoked fish

- 1 tbsp. tablespoon chopped green onion

- 2 tbsp. spoons of mayonnaise

- salt - to taste

smoked fish free from skin and bones, cut into pieces and rub with melted cheese and mayonnaise. Then add green onions and salt.

Pate with hard cheese, sardines, horseradish, eggs and lemon juice "The Marine Corps does not give up!"

- 100 g grated hard cheese

- 1 can of canned sardines

- 2 hard-boiled eggs

- juice of 2 lemons

- 1/3 cup mayonnaise

- 2 tbsp. spoons of grated horseradish

- salt - to taste

Rub the softened butter with sardines, add the yolks, grated cheese and mayonnaise, rubbed through a sieve. Squirrels cut into cubes, add to the sardines along with grated horseradish and lemon juice. Salt the mixture and mix thoroughly.

Cheese roll stuffed with shrimp "Vice Admiral"

- 500 g grated gouda cheese

- 200 g soft cheese (slightly salted feta, Philadelphia cheese, soft cheese with herbs, etc.)

- 150 g peeled boiled or canned shrimp

- basil greens and others herbs- taste

Place the gouda cheese in an ovenproof dish with a tight lid. Boil water in a large saucepan, lower the mold with cheese into it and wait until the cheese is melted. Shake the pan occasionally to ensure the cheese melts evenly, but don't let it run to a liquid state.

Place 2-3 layers of cling film on a cutting board. Mash the melted cheese, give it the shape of a cake, put it on a film and roll it out with a rolling pin. Spread the filling over the entire surface, roll up, wrap in cling film and place in the refrigerator for several hours. For the filling, mix soft cheese with chopped shrimp and chopped herbs.

Parmesan with tiger prawns, avocado, arugula and tomatoes "Seafood, garden and vegetable garden"

- 100 g parmesan cheese

- 250 g peeled tiger prawns

- 200 g cherry tomatoes

- 1 avocado

- 1 bunch of arugula

– 100 ml soy sauce

- 1/2 teaspoon of honey

- 3 teaspoons of balsamic vinegar

- olive oil - to taste

Peel the avocado, remove the pit, cut the flesh into slices. Mix soy sauce with honey and vinegar. Pour the resulting mixture over the arugula leaves and place them with the avocado slices in the center of the dish. Arrange olive oil-fried shrimp, halved cherry tomatoes and thinly sliced ​​parmesan cheese around.

Goat cheese with black caviar on a spoon Rublevskaya simple

- 300 g goat cheese

- 1 pomegranate

- 4 teaspoons of black caviar

- 1 tbsp. a spoonful of olive oil

- 1 pinch of salt

Grind the goat cheese until you get a paste. Add olive oil, freshly squeezed pomegranate juice, salt to it and spread in tablespoons. Serve garnished with black caviar and pomegranate seeds.

Rolls with cream cheese, red caviar and smoked salmon"No frills"

- 100 g cream cheese

- 1 can of red granular caviar

– 4 slices of smoked salmon

- 1 bunch of arugula

- juice of 1/2 lemon

Wash the arugula and pat dry. Arrange the salmon slices on a cutting board. On each of them lay a quarter of the norm of arugula, on top of it - a quarter of the norm of cheese, then some red caviar and roll the slices into a roll.

Wrap prepared rolls in cling film and place in the refrigerator for at least 30 minutes. Serve sliced ​​across and drizzled with lemon juice.

Sweet Peppers Stuffed with Cheese "World Snack No. 1"

- 300 g of Dutch (Edam) cheese

- 500 g sweet red pepper

– 1 garlic clove

- chopped dill and salt - to taste

Carefully cut the stalk with seeds from the pepper. Grate the cheese on a fine grater, pass the garlic through a press. Mix cheese with garlic, season with mayonnaise and, if necessary, salt. Stuff the pepper with the resulting mass and place in the refrigerator for 1-1.5 hours. Serve by cutting with a very sharp thin knife slightly moistened with cold water into circles of equal thickness and sprinkled with dill.

Sweet Peppers Stuffed with Cheese and Eggs "World Snack No. 2"

- 150-200 g of any cheese

- 2-3 sweet peppers

- 2-3 hard-boiled eggs

- 5-6 garlic cloves

- mayonnaise - to taste

Carefully cut the stalk with seeds from the pepper. Grate the cheese on a fine grater, pass the garlic through a press. Mix cheese, garlic, mayonnaise and rub until smooth. Put a small amount of mass into the prepared pepper, put a whole egg peeled from the shell in the middle of each pepper and, tamping tightly, fill the pepper with the mass to the brim.

Place the finished pepper in the refrigerator for 2-3 hours so that the mass freezes. Serve by slicing with a very sharp thin knife lightly dipped in cold water into circles of equal thickness.

Camembert with eggplant, oregano and tomato sauce"Courbevoie"

- 200 g camembert cheese

- 2 medium sized eggplants

- 2-3 tbsp. tablespoons of any tomato sauce

- 2-3 tbsp. spoons of flour

- oregano greens, vegetable oil and salt - to taste

Cut the eggplant lengthwise into slices half a centimeter thick and hold for 10 minutes in salt water. Then carefully wring out, roll in flour and fry in vegetable oil until crispy. Brush the prepared eggplant slices with the tomato sauce and place the camembert cheese slices on top of it. Serve sprinkled with chopped oregano herbs.

Cheese with walnuts and butter "Attention: canapes!"

- 100 g Russian or Dutch cheese

- 5-6 walnut kernels

- 1/2 tbsp. butter spoons

Cut the cheese into square slices with a side of 2 cm and a thickness of 1.5-2 cm. Put a little butter, half (quarter) of the core on each slice of cheese walnut and pierce everything with a skewer.

Rochefort with whiskey "From the Citizens of United Europe"

- 300 g rochefort cheese

– 30-50 ml whiskey

Pound the cheese until smooth and, stirring, add the whiskey drop by drop. Pour the resulting mass into molds and place in the freezer for 3-4 hours. Serve hot oatmeal cookies or toasted slices of white bread.

Roquefort cutlets with cognac and oranges in French "Clisson"

- 100 g Roquefort cheese

- 1 tbsp. a spoonful of hard grated cheese

- 2 teaspoons of cognac

- 4-5 tbsp. spoons of butter

- oranges, green salad, rye bread and cumin - to taste

Pound Roquefort and softened butter until smooth and refrigerate. Then make small cutlets from the chilled mass, roll them in grated hard cheese, sprinkle with caraway seeds and spread them into thin slices. rye bread. Serve with orange slices and green salad.

Crab sticks with tomatoes and greens "Lighter than light"

- 200 g of any cheese

- 200 g crab sticks

– 2-3 tomatoes

- mayonnaise and dill or parsley - to taste

Cut the cheese and tomatoes into small cubes, chop the crab sticks, season with mayonnaise and mix. Serve sprinkled with chopped parsley or dill.

Parmesan balls, crab sticks, potatoes and eggs "It's not difficult either"

- 100 g grated parmesan cheese

- 200 g crab sticks

– 3 potatoes

- 5 hard boiled eggs

- pepper - to taste

Boil the potatoes in their skins, cool, peel and grate together with the eggs on a fine grater. Cut crab sticks very finely and mix with potatoes and eggs.

Pepper the resulting mass, season with mayonnaise, mix thoroughly and roll balls with a diameter of about 3 cm from it. Roll the balls in grated cheese and place in the refrigerator for 30 minutes.

Balls with cheddar, crab sticks, nuts and olives "Sophisticated"

- 300 g cheddar cheese

- 1 pack of crab sticks

- 3 hard-boiled eggs

- 100-150 g of any nuts

- garlic, mayonnaise, pitted olives, any herbs and salt - to taste

Grate crab sticks on a fine grater, add chopped nuts, leaving a sufficient amount of whole nuts, and chopped greens. Stuff olives with whole nuts. Grate the cheese and eggs on a medium grater, pass the garlic through a press and mix with salt and mayonnaise.

Roll the resulting mass into small balls. Inside each ball, put an olive with a nut and roll in a mixture of grated crab sticks, nuts and herbs.

Cheese balls with peanuts and paprika in Greek "Arcadia"

- 250 g soft cheese

- 50 g chopped peanuts

- 1/2 teaspoon paprika

- 1 tbsp. tablespoon chopped parsley

- pepper and salt - to taste

Mix cheese, paprika, salt and pepper. Roll the balls from the resulting mass. Combine the parsley and peanuts and spread in a thin layer on a plate. Roll the balls in the mixture and stick a serving stick into each ball. Serve chilled.

Balls with assorted cheese, nuts and rum "Paris-Havana"

- 120 g Roquefort cheese

- 100 g grated hard cheese

- 50 g butter

- 1 yolk

- 1-2 tbsp. spoons of rum

- 2 tbsp. tablespoons any chopped nuts

- 1 teaspoon ground red pepper

- lettuce leaves - to taste

Mash Roquefort cheese, mix with a portion of grated hard cheese, softened butter, pepper, egg yolk, rum and nuts. Mix the resulting mass thoroughly, roll balls out of it and roll them in the remaining grated cheese. Serve by placing the balls on lettuce leaves.

Roquefort mousse "Eden"

- 150 g Roquefort cheese

- 50-60 g of whipped cream or sour cream

- 150 g butter

- chopped parsley - to taste

Rub the cheese with butter and rub through a sieve. Then gently fold in the whipped cream or sour cream. Serve garnished with parsley.

The resulting mousse can be used for filling choux pastry products.

cheese paste with Valois mustard

- 100 g Swiss (Emmental) or other hard cheese

- 1 tbsp. mustard spoon

- 3-4 tbsp. butter spoons

- pepper and salt - to taste

Grate the cheese on a fine grater and rub it thoroughly with butter and mustard until a homogeneous mass is obtained, adding salt and pepper.

Cheese pasta with onions and cucumbers "Plovdivskaya"

- 150 g of cheese

- 1 onion

- 50 g gherkins or regular cucumbers

- 1 tbsp. a spoonful of sour cream

- salt - to taste

Finely chop the onion and cucumbers, rub thoroughly with cheese, sour cream and salt.

Cheese pasta with sour cream and red pepper "Plevenskaya"

- 200 g of cheese

- 4 tbsp. spoons of sour cream

- ground red pepper and salt - to taste

Grind cheese and sour cream until a fluffy mass is obtained, add red pepper, salt and mix thoroughly.

Cheese pasta with canned fish Burgasovskaya

- 200 g of cheese

- 200 g canned sardines or sprats in oil

- salt - to taste

Peel sardines (sprats) from skin and large bones and grind with cheese until a homogeneous mass is obtained, pouring oil from canned food in small portions. Salt the pasta, if necessary.

Bryndza pate with anchovy paste "That's really interesting!"

- 100 g of cheese

– 1-2 teaspoons anchovy paste (crushed salted anchovies mixed with vinegar and spices)

- 1/4 small onion

- 2-3 tbsp. spoons of sour cream

- 50 g butter

- 1-2 teaspoons chopped green onions

- 1 tbsp. a spoonful of paprika

- 1 teaspoon of mustard

Beat the softened butter, gradually adding cheese, sour cream, anchovy paste, mustard, finely chopped onion and green onions and paprika, rubbed through a sieve.

Cheese pasta with tomatoes, baked sweet peppers and lemon juice "Shumenskaya"

- 250 g of cheese

- 1-2 tomatoes

- 1 roasted bell pepper

- 1 onion

- juice of 1/4 lemon

- 1/2 cup sunflower oil

- ground black and red pepper - to taste

Thoroughly rub the cheese with a wooden spoon with peeled and finely chopped tomatoes, grated onion, lemon juice, sunflower oil and chopped roasted pepper. Season the resulting mass with ground black and red pepper.

Bryndza mousse with garlic, butter and parsley Varna style

- 300 g of cheese

- 150 g butter

- 3 small garlic cloves

- 2 tbsp. tablespoons chopped parsley

- pepper - to taste

Cut the cheese into pieces and pour boiling water for 5-10 minutes. Then throw the cheese on a sieve and let the water drain. Pass the garlic through a press and mix with softened whipped butter and a pinch of pepper. Mix the prepared products and beat thoroughly with a mixer.

Cheese pate with paprika, mustard, green onions and sour cream "Andreevsky"

- 200 g of cheese

- 1 small onion

- 100 g sour cream

- 100 g butter

- 1 tbsp. a spoonful of paprika

- 3-4 stalks of green onions

- 2 teaspoons of mustard

Beat the softened butter, gradually adding sour cream and feta cheese, rubbed through a sieve. Then put the mustard, finely chopped onion and green onion, paprika and mix everything thoroughly.

Bryndza pasta with walnuts and garlic Veliko Tarnovski

- 200 g of cheese

- 100 g walnut kernels

- 1 small head of garlic

- 100 g butter

- lettuce leaves, parsley and dill - to taste

Pass peeled garlic, butter, nuts and cheese through a meat grinder and mix. Serve on lettuce leaves and sprinkle with chopped parsley and dill.

Cheese pasta with cumin, butter and red pepper "Slivenskaya"

- 21/2 cups grated cheese

- 3-4 tbsp. butter spoons

- 1/3 st. tablespoons ground cumin

- ground red pepper - to taste

Rub the cheese through a sieve, mix with softened butter, cumin, red pepper and rub until a homogeneous mass is obtained.

Brynza with capers and greens "Popular Gallic"

- 400 g of grated cheese

– 10 capers

- 1 tbsp. 1 tablespoon chopped parsley, chervil and chives

- 1 tbsp. 1 tablespoon finely chopped onion and shallot mixture

- 3-4 drops of vinegar

- 3-4 drops of lemon juice

- 1/2 teaspoon of olive oil

- 5 black peppercorns

- any greens, ground black pepper and salt - to taste

Mix cheese with chopped chives, parsley, chervil, onions and shallots. Add capers, peppercorns, salt, pepper, vinegar, lemon juice, olive oil and mix everything thoroughly.

Pour the mixture into 4 small molds and place in the refrigerator for 2 hours. Then free from molds, arrange on plates and decorate with herbs.

Three-layer cheese "French invention"

- 750 g of cheese

– 4 tomatoes

- 3 stalks of leeks

- pepper and salt - to taste

Cut the feta cheese into 1 cm thick rectangular slices. Coarsely chop the green part of the leek, boil for several minutes in salted water or place on water bath. Hold the tomatoes a little in boiling water, pour over with cold water, peel and cut into circles.

Line a 10 x 25 cm rectangular pan with a large sheet of parchment paper. Put the cheese slices in the first layer, the leeks in the second, the tomatoes in the third, lightly salting them. Put a layer of cheese on top of the tomatoes, then a layer of leek, a layer of tomatoes with salt and put the cheese on the last layer. Wrap everything in parchment paper and leave for 3-4 hours under load at room temperature. Serve peppered and cut into 1 cm thick slices.

Processed cheese pate with garlic, eggs and spicy mayonnaise

- 2 processed cheese

- 4-5 hard boiled eggs

- 6-8 garlic cloves

- any greens - to taste

Finely mash the eggs with a fork, grate the processed cheese and garlic on a fine grater, season with mayonnaise and mix everything thoroughly. Serve sprinkled with chopped herbs.

Assorted cheese pate with canned sweet pepper "You can't forbid piquant life"

- 100 g melted cream cheese

- 2-3 tbsp. tablespoons grated hard cheese

- 1/2 canned sweet red pepper

- 1/4 small onion

– 50 ml milk

- 2-3 tbsp. butter spoons

- paprika and salt - to taste

Grate melted cheese on a fine grater. Pound the softened butter until foamy, mix with cheeses, finely chopped onions and sweet peppers. Pour in small portions, stirring, milk, salt, add paprika and mix everything thoroughly.

Soft cheese pate with carrots, paprika and lemon juice "Refined taste"

- 100 g soft cheese

- 1/2 pc. carrots

- 2-3 tbsp. spoons of mayonnaise

- 50 g butter

- paprika, lemon juice and salt - to taste

Pound softened butter and mix with soft cheese, salt, paprika, finely grated carrots, mayonnaise and lemon juice.

Cheese mass with garlic, herbs and tomatoes "Universum"

- 350-400 g of any cheese

– 1 tomato

- 2-3 garlic cloves

- 2 tbsp. tablespoons of any chopped greens

- 1-2 tbsp. spoons of mayonnaise

Grate the cheese on a fine grater and mix with greens, garlic passed through a press, diced tomatoes and mayonnaise. Serve on salted crackers or sliced ​​brown bread.

Cheese mass can be stuffed with sweet peppers, put in the refrigerator for 10 minutes and cut into rings 1 cm thick. You can wrap the cheese mass in green salad leaves like cabbage rolls.

Suluguni sauce with mint, cilantro, red pepper and hop-suneli "Gebzhalia"

- 150 g of young suluguni cheese (can be replaced with Adyghe)

- 200 g sour cream

- 1 large garlic clove

- 2 teaspoons minced mint (dried or fresh)

- 3-4 sprigs of cilantro

- 1/2 teaspoon ground red pepper

- 1/4 teaspoon ground coriander

- 1/4 teaspoon suneli hops

- salt - to taste

Mix mint, pepper, coriander, suneli hops and pour in 2 tbsp. tablespoons of boiling water so that seasonings immediately give taste. Pour the prepared seasonings with sour cream, add chopped cilantro, lightly salt and stir. In the resulting sauce, put the cheese, cut into 1 × 3 cm cubes. Leave the finished dish for 2-3 hours at room temperature so that the cheese is saturated with the sauce.

Ricotta balls with mint "Tenderness"

- 150 g ricotta cheese

- 1 bunch of mint

- pepper and salt - to taste

Mash the ricotta cheese, season with salt and pepper and roll into balls. Finely chop the mint leaves and roll the ricotta balls in them.

Mozzarella with ham and figs with Balm for the Soul sauce

- 3-4 balls of mini mozzarella cheese

- 100 g ham

- 12 figs

- vegetable oil - to taste

For sauce:

- 2 tbsp. spoons of honey

- 50 ml balsamic vinegar

- 1/8 teaspoon of pepper

- 1/4 teaspoon of salt

Cut the fig in half. Lightly fry the ham in vegetable oil and arrange on plates with figs. Top the ham and figs with chopped mozzarella. Serve with sauce all over. Bring to a boil for the sauce. balsamic vinegar, honey, salt and pepper. Heat the mixture for about 5 minutes, then remove from heat and set aside.

Mozzarella with hake, ham, zucchini and figs "On three plates"

- 2 pieces of 125 g mozzarella cheese (buffalo)

– 250 g hake fillet

- 4 slices of ham (prosciutto)

- 3 pcs. zucchini

- 4 figs

– 1 garlic clove

– 8 olives

- 2 tbsp. spoons of lemon juice

- 1 tbsp. tablespoon chopped lemon thyme

- 4 tbsp. spoons of olive oil

- 1 tbsp. a spoonful of butter

- basil greens, sugar, pepper and salt - to taste

Combine lemon juice, olive oil, thyme herbs and sugar. Using a sharp knife or vegetable peeler, cut the zucchini into thin slices and simmer with butter over medium heat until soft. Add the crushed garlic, salt and pepper the zucchini. In the same pan, fry the hake fillet for several minutes on both sides over high heat.

Place zucchini and fish on one plate, figs and ham on another, sliced ​​mozzarella, olives and basil greens on a third. Serve drizzling each dish with a mixture of lemon juice, olive oil, thyme and sugar.

Mozzarella with champignons, avocado and vegetables "European style shawarma"

- 1-2 scoops of mozzarella cheese

- 100 g of champignons

- 1 PC. carrots

– 1 tomato

- 1 PC. avocado

- 1 tbsp. mustard spoon

- 2 tbsp. spoons of olive oil

- lettuce leaves, lemon juice, pita bread, pepper and salt - to taste

Raw champignons and cut mozzarella cheese into thin slices, carrots into strips, avocados and tomatoes into slices. Sprinkle all prepared foods with a mixture of olive oil, mustard, lemon juice, salt, pepper and mix.

Lay green lettuce leaves on a square piece of pita bread and on top of them - a mixture of champignons, mozzarella, avocados and vegetables. Serve by rolling pita bread into a roll or cone.

Mozzarella with sun-dried tomatoes and herbs "Spicy"

- 1 pack of mini mozzarella cheese

– 2 sun-dried tomatoes

- 2 tbsp. tablespoons chopped basil, parsley, chives and thyme

- coarsely ground black pepper - to taste

Finely chop the tomatoes, mix with herbs and season generously with pepper. Roll the mozzarella balls in the mixture and arrange on paper rosettes.

Mozzarella with olives and tomato jelly "Unusual"

- 2 heads of 250 g mozzarella cheese

- 50 g olives

- 150 g of tomato paste

- 10 g gelatin

- 3-4 tbsp. tablespoons chopped basil greens

- olive oil, pepper and salt - to taste

Dissolve gelatin in cold water and add to heated pan tomato paste. Mix the mixture thoroughly, salt, pepper, put in a mold and place in the refrigerator for 1 hour. Cut frozen jelly into small cubes.

Cut the mozzarella in half, remove the middle part from each hemisphere with a spoon so that 4 molds are obtained.

Chop the olives and the middle part of the mozzarella. Then add basil greens, olive oil, tomato jelly to the mixture and arrange in cheese molds.

Mozzarella with tomatoes and pesto sauce "Non-Egyptian Pyramid"

- 2 scoops of mozzarella cheese

– 4 large tomatoes

- 2-3 sprigs of basil

- 3 tbsp. spoons of olive oil

- pesto sauce, pepper and salt - to taste

For the pesto sauce:

- 70-80 g parmesan cheese (can be replaced with other hard cheese)

- 2 bunches of basil

- 1 bunch of parsley

- 3-4 garlic cloves

- 2 tbsp. tablespoons of pine nuts

– 100-120 ml of olive oil

- salt - to taste

Cut the tomatoes into circles, salt and pepper. Cut mozzarella cheese into slices. Then "collect" each tomato like a children's pyramid, laying mozzarella slices seasoned with pesto sauce between its circles. Serve drizzled with olive oil and garnished with basil leaves.

Finely chop the basil leaves, parsley and garlic for the pesto sauce. Cheese grate on a fine grater. Dry the pine nuts in a frying pan, if desired, without adding oil. Mix the prepared products, salt, pour in olive oil and rub with a spoon or chop in a blender until a homogeneous mass is obtained.

Mozzarella with tomatoes, basil and Caprese Classico olive oil

- 200 g mozzarella cheese

– 4 tomatoes

- olive oil, basil greens and salt - to taste

Place sliced ​​tomatoes on a platter. Place a slice of cheese and some basil greens on each circle. Season the dish with salt, pepper and olive oil.

Mozzarella with lemon jam, olive oil and croutons "Viva burrata!"

- 200 g mozzarella cheese (burrata)

- 1/3 cup lemon jam

- 4-5 slices of white bread

- 2-3 tbsp. spoons of olive oil

White bread cut into very small cubes and dry in the oven. Cut the cheese into slices and drizzle with olive oil. Serve with crackers and lemon jam.

Carpaccio of sheep's cheese, figs and walnuts "Viceza"

- 50 g sheep cheese

- 8 figs

– 8 walnuts

- 1 tbsp. a spoonful of lemon juice

- olive oil - to taste

Mix olive oil with lemon juice. Wash and dry the figs, cut off the stems. Cut each fig into circles and arrange on plates. Chop the cheese and sprinkle over the figs. Coarsely crush the walnut kernels and add them to the figs and cheese. Serve immediately drizzled with a mixture of olive oil and lemon juice.

Carpaccio of goat cheese, courgettes and hazelnuts "Catanzaro"

- 1 small head of goat cheese

- 6 small zucchini

– 4 hazelnut kernels

– 1 garlic clove

- juice of 1/2 lemon

- 1 teaspoon of sesame seeds

- 1 sprig of rosemary

- 5 tbsp. spoons of olive oil

- pepper and salt - to taste

Peel the zucchini, cut lengthwise into very thin slices, salt a little, leave for 5-10 minutes and dry on a paper towel. Coarsely crush the nuts, chop the cheese.

Arrange zucchini slices on plates, pour sauce over, sprinkle with cheese, nuts and sesame seeds. Serve immediately.

For the rosemary sauce, separate the leaves, cut them and mix with olive oil, lemon juice and garlic, passed through a press. Leave the resulting sauce for 30 minutes at room temperature.

Goat cheese in grape leaves "Aesopovsky"

- 200 g goat cheese

– 20 grape leaves

- 2 sweet peppers

- 30 g pine nuts

- basil greens, olive oil, pepper and salt - to taste

Bell pepper bake in the oven until soft, remove the skin, seeds and stuff with shredded goat cheese. Grape leaves pour boiling water over and lay on the foil. Lay in a row on top of the leaves stuffed pepper, drizzle with olive oil, salt and pepper and roll up.

Then cut the tube into circles and lay them on a dish. Sprinkle each circle with lightly dried in a frying pan without oil pine nuts and finely chopped basil.

Goat cheese in the marinade "Once upon a time with my grandmother ..."

– 6 small balls of goat cheese

– 2-3 tomatoes

- 2 bay leaves

- 2 teaspoons of balsamic vinegar

- olives, rosemary, olive oil and black peppercorns - to taste

Put goat cheese, coarsely chopped tomatoes, olives and spices in a jar, add balsamic vinegar and pour everything with olive oil so that the products are completely covered with it. Refrigerate for at least 1 day to allow the cheese to absorb the flavors of the foods mixed with it. Serve with slices of white bread vegetable salad and cold meats.

End of introductory segment.

Cottage cheese - a recipe for not one, but a whole group of soft cheeses of various names. Anyone who has ever made cottage cheese can make cottage cheese at home, including cottage cheese with herbs at home.

Snack on chips with curd cheese

Ingredients:

• Chips of the correct form - 16 pcs.
• Curd cheese - 140 g
• Radishes - 125 g
• Green onions - 0.5 bunches
• Salt - 1 pinch

Cooking method:

1. First, wash the radishes and cut off the black dots and various damage where they were. We leave the skin - it has a lot of vitamins. Then we rub the radish on a fine grater.
2. Put cream cheese on the radish. Mix the mass until smooth. Wash green onions, dry and cut into rings. Add to cheese mass.
3. I originally had cottage cheese with herbs. But there is not as much as I would like. Do you remember our goal? Make the filling as healthy as possible! That is why greens should be added more. Read more:
4. Once again, mix well the resulting mass. We spread the filling with curd cheese on double chips. When possible, I always stack the chips in two pieces - so much tastier!
5. Appetizers should be served immediately! Otherwise, the chips will get soggy and not crunchy.

Cucumber appetizer with curd cheese

Ingredients:

• 10 medium cucumbers
• 180 gr curd cheese
• 50 gr dried cranberries
• 4 thin slices of salted salmon, trout, or some smoked fish (I have catfish)
• 2 tbsp Nat. yogurt
• 3 green onions
• 1 sprig of rosemary, a handful of any herbs
• salt pepper

Cooking method:

1. Pour cranberries into a saucepan, put rosemary. Pour a glass of boiling water, bring to a boil. Turn off, chill. We remove the rosemary, strain the cranberries.
2. For the filling, we combine cottage cheese, yogurt, finely chopped greens, green onions, cranberries. Salt, pepper.
3. Peel cucumbers, cut into cubes of 4-5 cm. Next, according to the recipe, you need to remove the seeds, keeping the walls and bottom. I honestly tried, it didn't work. So I got this tool.
4. And she made through holes in cucumber sticks. Stuff cucumbers with stuffing, decorate with chopped fish.

Bruschetta with tuna and cream cheese

Ingredients:

• Canned beans own juice 200 gr.;
• Tuna in oil / own juice 1 can (170-200 gr.);
• Lemon juice 1 tsp;
• Several sprigs of parsley;
• Curd cheese without additives 100-150 gr.;
• Red onion (optional);
• Baguette / ciabatta;
• Olive oil EV;
• garlic clove

Cooking method:

1. Drain the liquid from the beans and tuna, lightly mash the beans with a fork, leave the tuna large pieces. Add lemon juice and chopped parsley, stir, I almost never put salt in salads, but your right to add a little salt or add soy sauce will also be interesting!
2. Dry the baguette / ciabatta in a dry frying pan to the desired state. Brush lightly with olive oil and rub with garlic if desired. Place a generous portion of cheese and top with lettuce. I don’t really like onions in salads, but in this case, thin half rings just suggested themselves on top - so, just a little bit, for decoration and flavor accent.

Tomatoes stuffed with cheese and cucumbers

Ingredients:

• Tomatoes - 5 Pieces
• Cucumber - 1 Piece
• Cream cheese - 150 grams
• Mayonnaise - 1-2 Art. spoons
• Greens for decoration - to taste

Cooking method:

1. Prepare everything necessary ingredients. Tomatoes choose small, about the same size. Well, if they are hard enough, elastic.
2. Cucumber cut into small cubes. Please note: if the skin of the cucumber is bitter, then it is better to cut it off.
3. Mix cucumber with mayonnaise and cream cheese. Optionally, you can also add finely chopped herbs (parsley or dill), add a pinch of dried oregano. Stir the resulting mixture well until smooth.
4. Rinse the tomatoes and pat dry with paper towels. Cut off the top and carefully scoop out the pulp with a teaspoon.
5. Fill tomatoes with cucumber-cheese filling, garnish with herbs. Serve tomatoes stuffed with cucumbers and cheese as an appetizer to the festive table. Eat with pleasure!

Pies with chicken and curd cheese

Ingredients:

• Chicken fillet - 4 Pieces
• Puff pastry - 1 Piece (sheet)
• Cream cheese - 4 Art. spoons
• Egg - 1 Piece
• Salt and pepper - to taste

Cooking method:

1. Preheat the oven to 200 degrees. Sprinkle the chicken fillet with salt and pepper on both sides.
2. Roll out puff pastry and divide into 4 equal parts.
3. Brush each piece generously with cream cheese.
4. Lay a fillet on each piece of dough. Form pies.
5. Decorate the pies however you like. In addition, grease them with yolk whipped with a tablespoon of water.
6. Bake pies in the oven for 25-30 minutes.

Turkey rolls with cheese

A very interesting appetizer of turkey meat, cream cheese and tender cream. Rolls will become the main meat dish on any holiday table. Tender and juicy, they go well with any side dish.

Ingredients:

• Turkey fillet - 1 Kilogram
• Egg - 1 Piece
• Onion - 2 Pieces
• Baton - 1/3 Pieces
• Cream - 100 milliliters
• Cream cheese - 100 grams

Cooking method:

1. Cut the turkey fillet into cubes.
2. We pass through a meat grinder, turning it into a homogeneous minced meat.
3. Grind and fry the onion until light golden in a drop of oil.
4. Soak the pulp of the loaf in cream. Beat an egg into the minced meat, add cream cheese, fried onion and soaked loaf.
5. Also add salt and pepper to taste. Mix until smooth.
6. Lay out the cling film on the table. Put some mince on it. Lubricate it with mayonnaise.
7. Gently roll up the stuffing.
8. In the same way we form the rest of the rolls.
9. We fasten them with toothpicks and bake in the oven for 30 minutes, temperature 200 degrees.

Sweet Pepper Appetizer with Curd Cheese

Ingredients:

• bell pepper 2 pieces
• curd cheese 150 grams
• olives 100 grams
• anchovies
• capers
• garlic 1 clove
• thyme
• oregano
• parsley 50 grams
• green salad 100 grams
• olive oil 30 milliliters
• lemon 1 piece
• black pepper

Cooking method:

1. We take two peppers of different colors, cut off the tops, remove the seeds and partitions. Prepare tapenade paste: combine lemon juice, zest of 1/3 lemon, olives, 2 anchovy fillets, 1-2 tbsp. l. capers, garlic, 1 tbsp. l. thyme, 1 tbsp. l. oregano and olive oil.
2. Grind the ingredients with a blender until smooth, salt the pasta to taste and send it to the refrigerator. Grind parsley and mix with curd cheese, salt and pepper to taste.
3. We fill the peppers with cheese mass, cool and then cut across slices. Arrange lettuce leaves on a platter.
4. We spread slices of peppers on the salad, add pasta to the slices, decorate with halves of olives and herbs.

Stuffed eggplants with curd cheese

Ingredients:

• eggplant 6 pieces
• curd cheese 100 grams
• egg 2 pieces
• melted butter 30 milliliters
• parsley

Cooking method:

1. We wash the eggplant, cut off the stem and cut in half lengthwise. We cut the pulp in such a way that the thickness of the resulting "boats" does not exceed 1 cm.
2. Then we dip the eggplants in boiling salted water and cook for 10 minutes, put them in a colander and let the liquid drain, cool and gently squeeze out excess moisture.
3. Cut the eggplant pulp into small cubes and fry in oil until golden brown.
4. Knead the cheese until smooth, add the eggs and beat lightly with a fork, add the eggplant pulp and mix.
5. We start with a mixture of "boats" and send it to the oven preheated to 200 degrees for 15 minutes. When ready, sprinkle with chopped herbs.

Carrot rolls with cottage cheese

Ingredients:

• salad mix
• parsley
• basil
• olive oil
• black pepper
• lemon juice
• chilli
• carrot
• garlic
• curd cheese

Cooking method:

1. We peel the carrots. Using a grater, cut the carrots into thin slices. We put a pot of water on the fire. Let's salt and pepper. Put slices of carrots into boiling water. Let's boil them a little.
2. We shift the slices into cold water. Chop the basil and parsley leaves. Mix with cottage cheese and garlic. Grind in a blender. Lay the carrot slices on a paper towel. Put cheese on top. We roll into rolls. Lay out on a plate.
3. Drizzle salad mix with olive oil. Let's salt and pepper. Sprinkle with lemon juice. We mix. We spread to the rolls. Decorate with chili peppers. Spray the rolls with olive oil.

Sole and cheese rolls

Ingredients:

• sea ​​tongue (fish) 600 grams
• spinach
• curd cheese 100 grams
• brynza cheese 100 grams
• cottage cheese 60 grams
• onion 1 piece
• garlic 2 cloves
• butter 60 grams
• lemon juice
• oregano 3 grams
• black pepper

Cooking method:

1. Cut the fish fillet into portioned pieces 1 cm thick, lightly beat off. Sprinkle with lemon juice, salt and pepper.
2. Combine 150 grams of spinach with onion and garlic, chop with a blender.
3. We mix the spinach mass with cheese, crumbled cheese and cottage cheese. Add oregano, salt and pepper. We mix everything well.
4. We spread the resulting mass on the fish fillet, roll it into rolls and place it in a greased form. To keep the shape of the rolls, we chop with toothpicks.
5. Brush the rolls with melted butter. Bake for 20 minutes at 180 degrees.
6. Put the finished rolls on a dish and decorate with herbs.

Appetizer of red fish with curd cheese

A great alternative to our usual red fish sandwiches. The appetizer is prepared in a matter of minutes, and it turns out really tasty. Fish is best used lightly salted. Instead of cottage cheese, you can use any soft cream cheese such as Philadelphia or Napoleon. Cheese with additional flavor or aroma is also suitable. Any crispy biscuit is suitable as a base. Take note of such a simple way to serve red fish, your guests will certainly appreciate it.

Ingredients:

• red fish
• salty crackers
• Cottage cheese
• Cucumber

Cooking method:

1. The fish must be thinly sliced ​​into portioned plates.
2. To prepare a snack with red fish, you will need thin, crispy crackers with a salty taste. You can also use cheese flavored crackers.
3. Spread cream cheese on crackers. If desired, cheese can be mixed with fresh herbs.
4. Put a piece of red fish on top, a slice fresh cucumber and garnish with herbs as desired. The appetizer is ready to serve immediately.

Tomatoes with curd cheese

Ingredients:

• tomatoes - 6 pcs;
• curd cheese with herbs (for example Buko or Almette); - 300 gr;
• garlic - 2 cloves;
• your favorite greens - 4-5 branches;
• any hard cheese - 100 gr;
• salt pepper;
• bunch of lettuce.

Cooking method:

1. We wash lettuce leaves and lay them out beautifully on a dish.
2. My tomatoes and cut across into circles a centimeter and a half thick.
3. Put cottage cheese in a bowl
4. Squeeze the garlic there, sprinkle with ground black pepper.
5. Put the tomatoes on a dish on top of the leaves, add a little salt.
6. Finely chop the greens (in this case dill) and put it into the mixture.
7. We put the curd filling on each circle.
8. Sprinkle with grated cheese on top. We serve to the table.

Appetizer on crackers with curd cheese

Festive snacks are hearty thanks to sausage. In this recipe, smoked is taken, but ham is also suitable. One point: the sausage should be homogeneous for the convenience of forming a bend, large pieces of bacon can interfere or fall out ugly. Do not confuse curd cheese with cottage cheese, this characteristic soft mass can be found in any supermarket. An appetizer with hand-made melted cheese sandwich will be even tastier. We take spices to taste, but I advise paprika: it gives the cheese a pleasant red tint. So this ingredient will be combined with sausage not only in taste, but also in color. So, the recipe for a New Year's snack is in front of you.

Ingredients:

• 100 g salted crackers (20 pcs.);
• 250 g curd cheese;
• paprika, black pepper to taste;
• a few sprigs or leaves of fresh herbs (parsley, dill, basil, lettuce);
• 100 g olives or olives (20 pcs.);
• 100 g sausage slices (10 circles).

Cooking method:

1. Mix the curd cheese with paprika, salt and pepper in a bowl with a spoon. If the sausage is salty, then do not salt too much. Let the neutral taste of cheese make the appetizer harmonious, because there will be more olives. Spices not only color, but also make the dish more appetizing. The aromas of paprika and black pepper stimulate the appetite, and what else do you need at a rich New Year's table?
2. Thinly slice the sausage. It is advisable to cut the sausage stick at an angle so that the pieces are elongated. We divide each plastic into 2 more parts across. Depending on the size of the crackers, make sure that the piece fits freely on it.
3. We fill a pastry bag with cheese and apply the mass on the cracker in a circle, from the edge to the center. It turns out the relief layer cheese cream. Salty crackers are needed, preferably round, but small square ones are also possible. See how easy it is to bite into a cookie. Well, if it is dense, but easily broken.
4. We decorate all the cookies like this. By the way, you can make a pastry bag with your own hands. Make a square out of parchment paper and fold it diagonally. It turned out a triangle. Flip the blunt corner up and fold the funnel from one sharp corner to the other. Cut the edge of the funnel diagonally or give the tip the shape of an asterisk for a relief pattern. Done, now you can fill curd mass and decorate crackers. Such a confectionery syringe is used once.
5. We put the pieces of sausage deep into the cheese mass in a zigzag at an angle, as in the photo. You will get something like the Latin letter S. The cheese mass is dense, it will keep the sausage in the desired shape. Try not to touch the cream with your fingers so that there are no ugly dents left. By the way, the thinner you cut the plastics, the easier it will be to form such a wave.
6. In the bend of the sausage we place olives and sprigs of greens (do not forget to wash the greens). Greens will not only add color to the appetizer, but also refresh it. Instead of parsley, you can use crispy iceberg lettuce, the taste of green basil in a snack will also not be superfluous. Olives can be replaced with gherkins, olives - something salty and small.
7. A festive snack with cottage cheese on crackers is ready. Place it on a wide flat dish and serve.

Zucchini roll with curd cheese

Summer is the season for zucchini, of which they just don’t cook. Among my favorite zucchini recipes is zucchini roll. Cooking it is not difficult, but how delicious it turns out. The filling can be made to your taste: vegetable, mushroom, cottage cheese. I have with curd cheese, herbs and garlic.

Ingredients:

• young zucchini without peel 600 g
• flour 100 g
• sour cream 60 g
• egg yolk 3 pcs.
• egg white 3 pcs.
• baking powder (with a small slide) 1 tsp
• black pepper
• curd cheese 400 g
• greens any 1 bunch
• garlic cloves 2 pcs.
• parsley leaves for garnish

Cooking method:

1. Coarsely grate the zucchini, salt, let stand for 10 minutes. Drain the juice that stands out, squeeze well.
2. Add yolks, sour cream, flour with baking powder to the squash mass, pepper, if necessary, add salt.
3. Whisk the whites into a stable foam, gently fold into the zucchini mass in three or four doses, gently mixing from the bottom up.
4. Cover a baking sheet with baking paper, grease it ALWAYS with vegetable oil, spread parsley leaves on paper for decoration (you can do without decoration).
5. Here you need paper of good quality to which nothing sticks and be sure to additionally lubricate it with oil. Tray size 29/35 cm.
6. Pour the dough gently onto a baking sheet so as not to bring down the pattern of parsley leaves. Flatten the dough over the surface. Bake in an oven preheated to 180 degrees for 15-20 minutes.
7. Remove the cake from the oven, put it on a towel (dry) with paper, leave to cool, about 30 minutes.
8. While the zucchini is cooling, prepare the filling. Mix curd cheese with any finely chopped herbs, finely chopped garlic, beat everything with a blender. if the cheese is not salty, salt to taste. Carefully separate the paper from the cake, grease the cake with the filling. Roll up the roll and place in
9. refrigerator for 2-3 hours for impregnation, during which time the roll will become tender.

Lavash roll with curd cheese

Ingredients:

• Armenian lavash - 1 pc.;
• curd cheese - 1 box (140 g);
• hard cheese - 50 g;
• meat (ham, boiled breast, etc.) - 50-70 g;
• boiled egg - 2 pcs.;
• pickled cucumbers (or salted) - 2 pcs.;
• lettuce leaves.

Cooking method:

1. Prepare products. Wash and dry lettuce leaves. Hard boil the eggs and set aside.
2. Lubricate the pita bread with curd cheese, leaving the edges of the pita bread clean.
3. Peel the eggs, grate on a coarse grater and put on pita bread in the form of a strip.
4. Then lay out a strip of lettuce leaves.
5. Cut the meat into thin slices. Put the meat in one row after the greens.
6. Pickled or salted cucumbers cut into thin slices and put next to the meat.
7. Grate the cheese on a fine grater, lay out the next strip.
8. Wrap the edges of the pita bread over the filling and roll the pita bread into a tight roll.
9. Wrap the finished roll in foil or parchment paper and refrigerate for 1-2 hours.
10. Delicate, tasty and savory appetizer roll from pita bread with curd cheese is ready, cut into pieces and serve.

Cucumber rolls with curd cheese

Ingredients:

• Cucumbers - 3 pcs.
• Soft cheese (or cottage cheese) - 150 g
• Capers - 50 g
• Olives - 50 g
• Fresh dill - 4-5 sprigs
• Green onion - 2 stalks
• Sour cream (or mayonnaise) - 30 ml
• Salt - 2 pinches

Cooking method:

1. Prepare the necessary ingredients for cucumber rolls. Rinse cucumbers, green onion stalks, dill sprigs in water. How to cook cucumber rolls with soft cheese:
2. Cut off the tails of the cucumbers and cut the cucumbers into slices with a vegetable peeler. You can use both a long salad cucumber and small cucumbers. Read more:
3. Grind soft cheese (feta, mozzarella, suluguni, ricotta) or cottage cheese in a small container. This can be done with a fork (for crumbly cheeses) or grated soft cheese on a coarse grater. Chop green onion and dill, add to cheese.
4. Finely chop the capers and olives, lightly squeezed from the marinade. Add to the filling along with sour cream and salt, mix. (You can use mayonnaise instead of sour cream.)
5. If you have long ribbons of cucumbers, then just lay them out on the board; if short - then a few pieces overlap
6. Shape the filling into small balls with your hands and place them on the cucumber strips.
7. Twist the stuffed cucumber ribbons into rolls and secure with toothpicks. Put on a dish and serve. If desired, cucumber rolls can be cooled for about 20-30 minutes.

Cheese is an integral ingredient in many dishes that we love so much. Appetizing pasta with parmesan, gourmet salad with goat cheese, brynza or feta, a casserole with a golden crust, desserts with soft cheese - you can’t count them all. And how much original snacks you can cook! Minimum time wasted and maximum enjoyment. Cheese appetizers will appeal to all your family and your guests.

Spicy cheese appetizer

It will not only diversify your daily menu, but also decorate the festive table. Cooking it is very quick and easy: a few minutes of your time - and a masterpiece on the table. Such an appetizer is a great option for serving the familiar salad with cheese and garlic in the original version.

Ingredients:

• 150 grams of hard cheese;
• 100 grams of processed cheese;
• two chicken eggs;
• 2 medium carrots;
• 5 cloves of garlic;
• 50-70 grams of mayonnaise;
• sprigs of parsley - for decoration;
• salt - to taste.

Cooking method:

1. In advance (possible in the evening) boil fresh chicken eggs in salted water. Carrots, too, cook until cooked in advance.
2. Hard cheese rubbed on a fine grater.
3. We cool the melted cheese in the freezer and rub it on a fine grater.
4. Grate the chilled and peeled chicken eggs on a coarse grater.
5. Grate cooled boiled carrots on a fine grater.
6. In a deep bowl, mix hard and processed cheese, add eggs, garlic passed through a press
7. Advice. I like a spicy snack, so I took 5 large cloves. You can also adjust the amount to your own taste.
8. Salt everything to taste and add mayonnaise. Be careful with salt: cheese and mayonnaise are already salty.
9. Mix thoroughly the whole mass until smooth.
10. We take about one tablespoon of the mixture, form our tangerines with our hands: round balls with a small depression in the middle (like real fruits).
11. We send our blanks for 15 minutes to the freezer.
12. We take carrots with our hands moistened in water or vegetable oil, make a cake and wrap blanks from the freezer in it. If carrots are not enough, add.
13. Instead of leaves, we insert parsley sprigs into the recess.

Cheese snack in 5 minutes

Ingredients:

• Tomato - 4 pcs.
• Cheese - 120 g
• Garlic - 2 cloves
• Mayonnaise - 2 tbsp.

Cooking method:

1. Probably everyone knows such a running snack of cheese and tomato slices. In the summer season, I often make this snack. It's easy, it's fast, and it's delicious.
2. At least serve meat at a picnic, at least on a festive table, it always goes away with a bang.
3. I stuffed a tomato completely for the first time. It also looks very nice and holds a lot of cheese.
4. It is more convenient to stuff medium-sized tomatoes. Snack is ready in no time. Juicy and spicy.
5. To prepare tomatoes stuffed with cheese and garlic, take fresh tomatoes, a piece delicious cheese and let's get started.
6. Grate cheese and garlic on a fine grater.
7. Add mayonnaise and mix.
8. Trim the top of the tomatoes. Scoop out the pulp from the tomato with a spoon.
9. Fill tomato "cups" with cheese mass. Decorate with greenery.
10. You can serve tomatoes stuffed with cheese and garlic in portions or cut the tomato into 4 parts.

Halloween Cheese Snack

Ingredients:

• large carrot 1 pc.
• cottage cheese 200 g
• sour cream 1-2 tbsp
• crushed garlic 1 slice
• salt to taste
• olives

Cooking method:

1. Peel the carrots and cut into slices. The base can also be made from boiled or baked pumpkin pulp.
2. Mix cottage cheese, sour cream, salt and crushed garlic. Form small balls.
3. To make spiders, cut the olives in half. One half of each olive will body, the second needs to be cut and made legs.
4. Put the cheese balls on the pieces of carrots, decorate with olives and stick the skewers with paper bats.

Appetizer with cheese and garlic

Ingredients:

• Cheese - 200 Grams
• Lavash - 1 piece
• Garlic - 1-3 Cloves
• Greens - to taste
• Cucumber - 1 piece (optional)

Cooking method:

1. Wash and dry fresh herbs. Chop the parsley and dill with a knife.
2. Also wash, dry and chop green onions. You can also use basil, cilantro and other herbs to taste, which are in the refrigerator, in the recipe for making pita bread with cheese and garlic.
3. Peel the garlic and cut into small cubes (can be passed through a press). Combine cheese, herbs and garlic in a salad bowl. To stir thoroughly. Mayonnaise can also be used in such an appetizer, but it is quite possible to do without it if you mix the filling thoroughly. To make the mass more homogeneous, you can add a little sour cream, for example.
4. Unroll pita bread on a work surface and lay out the filling. Gently distribute it throughout the pita, trying not to tear it. To make pita bread with cheese and garlic at home fresher, you can add a little chopped cucumber.
5. Roll up and wrap in foil. This will allow him to take the desired shape. Now it can be sent to the refrigerator for 2-3. You can also leave it overnight. Before serving, the roll must be carefully unrolled and cut into portions. That's the whole simple recipe for pita bread with cheese and garlic, which is definitely worth repeating.

Cheese snack

Ingredients:

• processed cheese - 3-4 packs of 70g each,
• garlic - 1-2 cloves,
• mayonnaise,
• greenery for decoration

Cooking:

1. We rub the cheese on a fine grater. Garlic is also rubbed on a fine grater.
2. Put cheese and garlic in a cup, add mayonnaise.
3. We mix everything thoroughly.
4. In general, that's all - the cheese appetizer with garlic is ready!
5. Put the appetizer on a plate and decorate with herbs.
6. You can make sandwiches with cheese and garlic, or you can use a tomato or cucumber instead of bread - it also turns out very tasty!

Snack tomatoes with cheese

Ingredients:

• 2-3 tomatoes
• processed cheese (Friendship type) 200 g
• mayonnaise 1-2 tbsp
• garlic 1-2 cloves
• parsley 1-2 sprigs
• sugar to taste

Cooking method:

1. Put processed cheese in the freezer for 20-30 minutes (they will be easier to grate).
   Grate frozen curds.
2. Wash greens, dry and finely chop.
3. Peel the garlic and pass through a garlic squeezer. Add greens, garlic and mayonnaise to processed cheese.
4. Pepper the cheese mass fresh ground pepper, to taste, and mix well (salt is not necessary).
5. Wash the tomatoes, dry and cut into slices
6. Arrange the tomatoes on a platter, season with a little salt and lightly sprinkle with sugar.
7. Lay the cheese filling on each tomato circle and garnish with a parsley leaf.
8. Cover the appetizer dish with cling film, refrigerate and chill for 30-40 minutes before serving.

European appetizer with garlic

Ingredients:

• Processed cheese (friendship type) 2 pcs.
• Eggs 2 pcs.
• Garlic 2-4 cloves.
• Mayonnaise 1 tbsp. l.
• Salt 2 pinches.
• Black ground pepper 1 pinch.

Cooking method:

1. Peel the garlic and remove the core from it. Then pass through a press or crumble very finely. Boil eggs and grate on a medium grater.
2. Cool the processed cheese in the freezer (30-40 minutes) and grate on a medium grater. If the processed cheese is soft, then it can be kneaded with a fork.
3. Pass the garlic through a press. Mix garlic, melted cheese, salt and pepper and mix everything well. If desired, finely chopped fresh herbs can be added.
4. Add grated eggs and mayonnaise to the melted cheese.
5. Mix everything well. Put the appetizer in a salad bowl and decorate.
6. Or we spread bread or sliced ​​​​tomatoes with a snack.
7. We decorate sandwiches with chopped herbs or slices of vegetables.

Cheese appetizer with olives

Ingredients:

• 100 g semi-hard or hard cheese
• 300 g tomatoes
• greens to taste
• 2 garlic cloves
• mayonnaise
• potato chips (chips should be wide)
• black olives and olives for garnish

Cooking method:

1. Finely chop the tomatoes.
2. If the tomatoes are very juicy, drain the juice.
3. Finely chop the greens.
4. Cheese grate on a fine grater.
5. Mix cheese, tomatoes, herbs.
6. Add crushed garlic through a garlic press.
7. Add mayonnaise, mix.
8. Put the resulting mass on the chips.
9. Decorate with olives.

Cheese snack on chips

Ingredients:

• fresh carrots - 4 pieces,
• Dutch cheese - 50 grams,
• large garlic - 4 cloves,
• salt - to taste,
• mayonnaise - 150 grams,
• chips - it is advisable to take in a box so that the slices remain intact.

Cooking method:

1. For a beautiful arrangement of snacks, you will need flat dishes.
2. Carrots and garlic must be peeled, and then grated with cheese through a fine grater.
3. Mix the resulting mass thoroughly and add mayonnaise and, if necessary, salt to it.
4. Using a teaspoon, spread the prepared bright filling on each individual slice of chips.
5. Then, with the resulting snack, we cover a flat dish in the form of a flower with petals.
6. If desired, the salad can be decorated with a sprig of dill, parsley or some berry.

Cheese appetizer with chicken

Ingredients:

• chicken breasts - 200 grams,
• sweet bell pepper- 1 piece (for a brighter "nachos" you can use peppers of different colors),
• tomato - 1 piece,
• olives or olives - 1 jar;
• cheese durum varieties- 150 grams,
• chips without damage - 1 pack.
• salt - to taste,
• sunflower oil for frying.

Cooking:

1. Chicken breasts must be finely chopped, and then fried until golden brown with the addition of sunflower oil and salt.
2. Cut the Bulgarian pepper into half rings, and the tomato into thin quarters.
3. Next, you need to lightly grease a baking sheet with oil and spread slices of chips on it. On top, on each of the slices, carefully place the fried chicken breasts, bell pepper, tomato and a whole olive or black olive.
4. Then, cover the resulting appetizer with grated cheese and place the baking sheet in a preheated oven.
5. After the cheese has melted, remove and beautifully arrange on a dish. You can decorate with sprigs of greenery.
6. By the way, in such a universal snack, instead of chips, you can use tartlets, biscuits, crackers, etc.

Appetizer on skewers with cheese

Ingredients:

• Bread - 4 slices;
• Cucumber - 1 pc.;
• Hard cheese - 100g;
• Olives - 8 pcs.;
• Salmon - 50 gr.;
• Greens - for decoration.

Cooking method:

1. Bread can be taken rye or white (optional). It must be cut into small portions in the shape of a triangle or square.
2. Bread will be the basis of the sandwich, so it should be pricked on a skewer to the very bottom. You can buy special skewers, or you can use toothpicks.
3. Then comes a layer of hard cheese, it must also be cut like bread (if you choose a square shape, then you need to stick to it, but if the bread is cut into triangles, then the cheese should be cut as well).
4. Cut salmon into thin slices, string on a toothpick.
5. Then thinly slice the cucumber. You can use both fresh and pickled cucumbers (if fresh ones are not at hand), taste ready meal will not suffer from it.
6. The top layer is olives. You can use whole olives or cut each one in half.
7. If desired, the dish can be decorated with fresh herbs.
8. The number of products can be increased, depending on how many people the feast is designed for.
9. A delicious appetizer for the festive table is ready.

Greek appetizer with cheese

Ingredients:

• Feta cheese - 100 gr.;
• Tomatoes of the "cream" variety - 2 pieces;
• Cucumber;
• head of red onion;
• Bulgarian pepper;
• Vegetable oil - 2 tbsp. spoons;
• Lemon juice - 1 tbsp. a spoon;
• A clove of garlic;
• Pitted olives;
• Salt;
• Pepper.

Cooking method:

1. Cut the pepper in half. Remove the seeds, rinse with water and cut the halves again into two parts to make boats out of them.
2. Cut the tomatoes into neat slices. The "cream" variety is ideal for snacks. You can take cherry tomatoes. In this case, they will need several times more. Cherry is easy enough to cut in half.
3. Arrange the tomatoes on top of the peppers. Cheese cut into cubes 3 by 3 centimeters. Prick a piece of cheese and one olive on a toothpick.
4. Wash cucumber. If it is not bitter, the skin can not be cut off. Cut it into thin slices along.
5. Prick a cucumber on a toothpick with cheese and olives so that it is on both sides. Stick a toothpick into the pepper and tomato.
6. Mix finely chopped onion, minced garlic, lemon juice, salt, pepper and oil. Pour this dressing over the boats and serve them to the table.

Lavash appetizer with soft cheese

Ingredients:

• Three sheets of Armenian thin lavash;
• Three chicken eggs;
• 4 cloves of garlic;
• 200 grams of crab sticks;
• 250 grams of soft cheese;
• mayonnaise sauce;
• A bunch of cilantro;
• Salt;
• Spices.

Cooking method:

1. Grind eggs, cheese and garlic in a food processor. Using a nozzle in the form of a coarse grater for this;
2. Chop the crab sticks with a kitchen knife;
3. Treat the spread sheet of pita bread with sour cream sauce;
4. Put crushed crab substance on it
5. Lubricate the second pita leaf on both sides with mayonnaise sauce. Cover them with a crab surface;
6. Spread grated garlic cheese over it. Cover with another greased Armenian sheet;
7. Place chopped greens and eggs on this surface. Lubricate them with mayonnaise;
8. Carefully, so as not to tear the flour sheet, roll this pita appetizer with crab sticks into a tube.

Hot appetizer with cheese and sausages

Ingredients:

• Armenian lavash - 2 pieces;
• Hard cheese - 200 grams;
• Smoked sausages - 150 grams;
• Chicken eggs - 3 pieces;
• Garlic - 3 cloves;
• Pickled cucumber - 3 pieces;
• Green onion feathers - a bunch;
• Butter fat - 1 tbsp. l;
• Mayonnaise sauce.

Cooking method:

1. Cut smoked sausages, pickles, cheese and boiled eggs into thin sticks;
2. Chop the greens and garlic with a knife. Enter them into previously prepared products;
3. Season everything with mayonnaise sauce;
4. Spread lavash sheets on the table. Lubricate it with garlic mayonnaise sauce;
5. Divide the filling into 2 parts and put each on a separate pita bread;
6. Twist them into tight tubes;
7. Brush butter on each roll;
8. Grate hard cheese on a coarse grater. Sprinkle them with tubules;
9. Put the whole appetizer on a baking sheet and bake for 13 minutes.

Lavash appetizer with chicken and cheese

Ingredients:

• Lavash - 3 pcs;
• Chicken fillet - 4 pcs;
• Chicken egg - 4 pcs;
• Cheese - 300 g;
• Mayonnaise - 200 g;
• Greens.

Cooking method:

1. First of all, boil chicken fillet and disassemble it into fibers. To make the chicken fragrant, add a clove of garlic, a sprig of dill, a piece of celery root and a small onion to the fillet. The broth can then be used for other dishes.
2. Boil the eggs and rub them on a coarse grater. Cheese is also rubbed on a grater and set aside. Rinse and dry the greens, chop finely and send to the grated eggs. Now we will collect the roll.
3. We lay out the pita bread on the table, grease it with a thin layer of mayonnaise and put the chicken on it. We cover everything with a second sheet of pita bread, also grease with a thin layer of mayonnaise and lay out the eggs mixed with herbs.
4. We cover with a third sheet of pita bread, again grease with mayonnaise and spread the grated cheese. We roll up our appetizer with a roll, tighten it in cling film and send it to the refrigerator for 10 hours! Yes, you say that the wait is very long, but when the pita bread lies in the refrigerator for such a long time, all the ingredients will soak and convey their tastes. Believe me, it will be something!
5. After the time has elapsed, we take the roll out of the refrigerator, cut it into portioned pieces and put it on a serving dish. Snack pita bread with chicken and cheese is ready.

Puff snack with cheese

Ingredients:

• thin pita bread (size 110x30 centimeters) - 1 piece (if a smaller size - 2 pieces);
• soft processed cheese of the Yantar type - 200 grams;
• half-smoked sausage - 250 grams;
• tomatoes - 200 grams;
• garlic - 1-2 cloves;
• dill greens - 30-50 grams;
• eggs - 2 pieces;
• flour - 1.5 teaspoons;
• vegetable oil for frying;
• salt, ground pepper - to taste.

Cooking method:

1. We cut the sausage into small cubes, a little less than a centimeter in size. Any sausage (smoked, half-smoked, boiled) is suitable for preparing this snack, but preferably not too dry. Otherwise, it will be very hard in the snack itself. With or without bacon - be guided by your taste, you can also use ham or boiled fillets (and so on). Read more:
2. Wash the tomatoes thoroughly, dry them and cut into cubes of the same size as the sausage.
3. Finely chop the dill and chop the garlic (it can be grated).
4. We cut the pita bread into 4 squares (approximate size 30x30 centimeters). If you have it in other sizes, then orient the squares for yourself. Also, when assembling snacks, in the middle you can make a layer of pita bread from two halves.
5. Step-by-step assembly: grease the first layer of pita bread with soft melted cheese over the entire surface, sprinkle with chopped herbs, garlic, sausage and tomatoes. We cover with a second sheet, press lightly so that it evens out and sticks to the cheese. In the same way, we apply the filling on the second and third layers of pita bread.
6. Lubricate the fourth pita bread with melted cheese and cover the appetizer with it, spread side down. We get a dry pita surface on top of the snack. All layers are well pressed so that they adhere to each other. The gluing element in this situation is processed cheese.
7. Tip: when you collect, try to do it quickly so that the pita bread does not have time to soften from the juiciness of the filling.
8. We cut the resulting layer into small envelopes (rectangles), a size convenient for frying. (I got about 10x7 centimeters).
9. We prepare the batter: beat the eggs in a light foam, add the sifted flour, salt, season with ground pepper if desired. Beat everything well so that there are no lumps. The consistency of the batter should be like thin pancakes. If it turned out thick for you, then dilute it with milk or boiled water.
10. Heat up a frying pan with a little vegetable oil. Dip lavash envelopes in batter and fry on both sides over medium heat.
11. We rent eateries puff envelopes and put them first on a paper towel to remove excess fat (for 1-2 minutes). And then transfer to a serving dish.
12. Homemade puff pastry snack is ready! She turned out just great! And juicy, and satisfying, and what an interesting look! It really tastes like pizza - very tasty! They eat this snack with their hands! And also, for those who like to chew in front of the TV: nothing falls out of it and it does not fall apart.
13. You don't have to worry - the carpet will stay clean! You can come up with a different filling for such a puff pastry snack - everything that is edible in the refrigerator: mushrooms, pickled cucumbers, any meat or sausages: I even fried potatoes once added - everyone liked it.
14. Experiment with "Very tasty", cook original delicious snacks and dishes, and our step-by-step recipes will help you do this quickly and easily.