Five Cheesy Party Snacks You Can Make With Two (or Less) Ingredients
Cheese appeals to the crowd – an ideal product that can be sliced, melted, or otherwise turned into something more complex, such as a sauce or a cheese ball . Because it’s so good on its own, it doesn’t need tons of fiddling. You can turn a log of goat cheese or a handful of shredded cheddar into an elegant party appetizer with little to no cooking involved.
Roll the goat cheese in minced meat
It’s basically the laziest version of a cheese ball, only it’s a log. Instead of mixing several different cheeses and rolling them into a ball, I encourage you to take 8 ounces of cheese and then roll it in something – like fresh chopped herbs, bacon bits, fried garlic , fried onions, etc. seasoning for bagels or chopped and toasted nuts. Make sure all the little pieces are really pressed into the cheese so they stick. Serve with bread or crackers.
Whisk some feta
Many whipped feta recipes call for the addition of cream cheese, yogurt, or heavy cream…but my favorite is feta and nothing but feta. Adding other ingredients may make the pasta silkier, but it will also dull the flavor of the feta. Like I said before : “I want my whipped feta to be fluffy, spreadable and with feta. I also like that I don’t have to measure anything.”
The best whipped feta is just that kind of crumbly cheese that’s been wiped off the face of the earth and whipped with the blades of a food processor. Throw a block in there and let the blades do their thing:
At first it may seem like you’re just making crumbled feta, but be patient. The cheese will begin to roll into balls and roll over the bowl before settling on the edges in a creamy sauce that you can spread on. Scratch the sides of the bowl, taste the cheese, and grab some dipping snacks. If feta is too aggressive on its own, you can add a tablespoon of cream cheese or labneh (for every six ounces of feta) or drizzle with a little olive oil and whisk again, but I encourage you to try this on another food before you start tweaking. .
Serve with tart apple slices, blanched raw and toasted pita bread , sprinkled with olives and honey.
Make a freeco
For my money, there is no lighter, tastier, and higher rewarding snack than frico . Place a non-stick skillet over medium heat and grate some cheese. Or better yet, buy pre-shredded cheddar . The starch used to prevent caking in the bag will help brown the chips faster and more evenly, as well as reduce bitterness.
Add shredded cheese to a non-stick skillet—whether it’s gourmet parm or humble grocery store cheddar—and let it sear. The cheese will melt and the fat will separate from the pieces, leaving behind the proteins and milk solids, forming a delicate lacy web of crispy salty cheese. Remove the cheese from the pan as soon as it loses its melted appearance and begins to brown. Let cool and brown on a plate. You can also make a whole bunch of fricos at once by heaping a heaping tablespoon on a baking sheet lined with parchment or a silicone baking mat. Bake at 400℉ for 5-8 minutes until crispy.
If you want to be more sophisticated, you can sprinkle a little smoked paprika on the chips or fry other foods (like pickles , bacon, or pepperoni ) right in the chips, but don’t get hung up on it. A simple freeco is already elegant enough.
Air fry cheese nuggets
Halloumi is hearty and filling, which is probably why our very own Joel Cunningham calls it “cheesy steak”. You can fry it over medium heat until it’s browned on the outside, or toss it into a non-stick pan on the same side. You can also toss it in a deep fryer at 375℉ for five minutes or so to cook up cheese nuggets with a tender crispy crust and a tender, melted, slightly squeaky inside. (You can also waffle it for wonderful results.)
All halloumi, regardless of the method of preparation, goes well with a drop of honey. But nuggets require dipping sauce, so prepare a few molds of your favorite dishes. Squeezed out of a fresh lemon is never bad either.
Pour pepper jelly over cream cheese
A block of soft cream cheese with a jar of pepper jelly poured on top is the perfect party appetizer. It’s salty, sweet, fatty and tangy, and looks festive in its rustic style. Don’t overdo it: serve it with wheat flakes and be happy.