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3 quick and easy cheese appetizer recipes

3 quick and easy cheese bites_landscape - Peugeot Saveurs

Pear, pecan and prosciutto cheeseballs (about 12 servings)

  • 8 ounces (225g) plain cream cheese, at room temperature
  • 3.5 ounces (150g) fresh goat cheese or blue cheese, at room temperature
  • 1 cup (125g) pecans, chopped
  • Freshly cracked black pepper
  • 1 pear, peeled, cored and diced
  • 4 slices Prosciutto
  1. In a large mixing bowl, combine cream cheese and goat/blue cheese.
  2. Shape into small balls, roll out into freshly cracked black pepper and then into chopped pecans, until evenly covered.
  3. Add a piece of pear, some prosciutto and attach with a skewer.

Goat cheese and mango cheeseballs with Timut pepper (about 12 servings)

  • 3.5 ounces (150g) fresh goat cheese, at room temperature
  • 8 ounces (225g) plain cream cheese, at room temperature
  • 1 fresh mango, peeled and diced
  • Freshly cracked Timut pepper
  1. In a large mixing bowl, combine cream cheese and fresh goat cheese.
  2. Shape into small balls and roll out into freshly cracked Timut pepper.
  3. Add a piece of fresh mango and attach with a skewer.

Brie, Dates and Warm Apples Phyllo Parcels (4 servings)

  • 4 phyllo dough sheets (or alternatively puff pastry)
  • ½ Brie cheese
  • 2 apples, peeled, cored and slice
  • 3 Tablespoons (30g) butter, divided
  • 4 dates, diced
  • Salt and pepper
  • 2-3 fresh thyme sprigs
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
  2. Melt 2 Tablespoons butter in a frying pan over medium heat and add the apples. Cook until soft and tender, stirring regularly.
  3. Lightly brush one phyllo sheet with melted butter. Place in its center a few pieces of Brie, apple slices, diced dates and fresh thyme. Season with salt and pepper and wrap it up into a parcel. Brush the sides with remaining melted butter. Repeat with the remaining phyllo sheets.
  4. Transfer the parcels to the prepared baking sheet and bake for about 10-15 minutes until golden.
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