Ashia Aubourg | December 20, 2023 This article is from: Web Exclusive
Make the most out of the season with these festive ideas.
If you want to veer from your classic cheese board or chèvre log, consider leaning on TikTok to give you some inspo. Sure, the app is known for quirky recipes like the viral Chikle, but don’t let that scare you away. Plenty of fun and creative seasonal hacks will lighten up your traditional spread. From feta crostinis to gingerbread houses layered with brie, these cheesy trends will make your loved ones say, “Holy cow!” Here are some of the most mesmerizing and exciting ideas we’ve spotted just in time for the holidays.
Shine the spotlight on side dishes this Christmas with @Brooklyn’s Bites fun and festive pull apart bread — made with the bold flavors of Simply Organic® spices! 🎄 SAVE this easy holiday recipe for the festivities ahead! 👇 Ingredients: 1 cup parmesan cheese, divided 1/2 cup mozzarella cheese 1/2 cup white cheddar cheese 1 tsp. Simply Organic® Oregano 1/2 tsp. Simply Organic® Garlic Powder 1/2 tsp. Simply Organic® Onion Powder 1/4 tsp. Simply Organic® Rosemary 13.8oz pizza dough 1/4 cup butter, melted 1 Tbsp. fresh parsley 1 Tbsp. fresh basil 1-2 garlic cloves Marinara and pesto, for serving Directions: 1. Mix 1/2 cup parmesan cheese, mozzarella cheese, white cheddar cheese, and spices in a bowl. 2. Roll out pizza dough on a floured surface, cut into squares, fill with cheese mixture, and seal. 3. Arrange the dough in the shape of a Christmas tree on a greased baking sheet. 4. Bake at 400°F for 15-18 minutes. 5. Whisk melted butter, 1/2 cup parmesan cheese, parsley, basil, and garlic. 6. Brush on the bread and serve with marinara and pesto. #simplyorganic#organicmoments#holidayrecipes#holidayappetizers#easyrecipe#christmasrecipe
This cheese-stuffed pull-apart bread mimics a glowing Christmas tree, except there are no lights or ornaments, only glistening butter and herbs. Mix Parmesan, mozzarella, and white cheddar and fuse it into store-bought pizza dough for a warm and savory appetizer. Pro tip: Serve it with marinara or pesto to have the perfect vessel to dip these bites in.
Easy holiday appetizer🥰 Recipe👇 Ingredients: 1 baguette, sliced ¼ cup olive oil 2 tbsp sea salt 7 oz feta cheese 1/3 cup cream cheese ½ cup honey roasted pecans, chopped 2-3 fresh rosemary sprigs, torn ¼ cup hot honey Instructions: 1. Preheat oven to 400 F. Slice baguette into rounds. Place baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 10-13 minutes or until golden. 2. Combine the feta and cream cheese in a food processor or stand mixer. Blend together until smooth, scraping down the sides as needed. 3. Spread whipped feta onto baguette slices evenly. Arrange in a single layer on a serving dish. 4. Sprinkle each crostini with chopped pecans and a fresh rosemary sprig. Drizzle with hot honey. Alternative serving option: spread the whipped feta out on a serving place and top with pecans & hot honey. Garnish with rosemary and serve with toasted baguette crostinis on the side! #appetizer#easyappetizers#whippedfeta#appetizerrecipe#holidayappetizer#holidayrecipe#easyrecipe#thanksgivingrecipes#recipevideo#appetizerideas#recipes#thanksgivingappetizers
Curb your guests’ hunger while they wait for the juicy ham to finish roasting with these cheesy crostinis. Spread whipped feta, cream cheese, hot honey, toasted pecans, and rosemary for a sweet and savory bite.
Pair tangy cranberry sauce with mild brie and bake it into crescent dough for a festive appetizer. The fun part comes from decorating the wreath with seasonal fixings like fresh rosemary and fresh fruit.
Upgrade your gingerbread house into a cheesy chalet. Use a brie spread as the glue to stick on delicious add-ons like crackers, almonds, aged gouda, and gruyère. This project is fully customizable, allowing you to add your favorite bites.
If you’re hosting a New Year’s Eve dinner party, consider amping up your decor with personalized cheese-themed place settings. That way, your guests can savor delicious bites of fromage while basking in your creativity.
SAVE this SNOWMAN CHEESEBALL & make it for your holiday parties. 🎄 Recipe below. ⬇️ You can find more details on the blog. Go to my LINK IN BIO > click “find recipes on the blog” > then search “snowman cheeseball” once you are there. Ingredients: For The Cheese Ball ⛄️ 16 ounces – Cream Cheese, softened 2 cups – Italian Style Shredded Cheese Blend 1 teaspoon – Minced Chives ½ teaspoon – Chopped Parsley ¼ teaspoon – Chopped Rosemary ⅛ teaspoon – Garlic Powder **For Decorating** 2 cups – Grated Parmesan 10 – Whole Black Peppercorns 1 – Baby Carrot For Serving Baby Carrots and Crackers Instructions: 1. Combine all the ingredients for the cheese ball in a large bowl and mix together with a sturdy spoon. 2. Push the cheese to the center of the bowl to roughly form a ball, cover, and refrigerate for at least an hour, or overnight. 3. Remove the ball from the bowl and divide into ⅔ and ⅓ balls. 4. Shape them both into balls then roll in grated parmesan. 5. Stack the smaller ball on top of the larger and place on a serving tray. 6. Cut a small piece from a baby carrot and use as the nose. 7. To make the eyes mouth and buttons use black peppercorns, a pair of tweezers makes this easier. 8. Serve with crackers and baby carrots. NOTE: If a bag of Italian Style Shredded Cheese Blend is unavailable, here is a mix, ½ cup shredded mozzarella, ½ cup shredded parmesan, ¼ cup shredded asiago, ¼ cup shredded fontina, ¼ cup shredded provolone. #ainttooproudtocheese#holidaycheeseball#feedfeed#good52#cheeseball#thatcheeseplate#snowman
This festive holiday app is fit for all ages. This recipe uses a base of cream cheese, but feel free to use any spreadable variety, like Boursin or goat cheese. Make it the epicenter of your board to bring some seasonal cheer to your spread.
Ashia Aubourg is culture's former Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies.
