We’ve all been there before: guests are supposed to arrive in an hour or two and you totally dropped the ball on putting dinner together. Maybe your oven broke, or you dropped the lasagna on the floor (pfft, butterfingers). Whatever the case may be, we’re here to fix your entertainment woes with six cheesy hors d’oeuvres that are sure to make an impression. Just be sure to remember the wine; that one’s on you.

If you’re anything like me, summer means one thing: corn. My fridge turns into a treasure trove of corn just waiting to be eaten. However, if you’re tired of the same ol’ grilled corner, this Mexican-Style Street Corn Dip is a perfect way to liven things up. Sweet kernels are stripped from the cob and mixed with salty cotija and parmesan cheeses, lime zest, lime juice, and creamy Greek yogurt. Serve with corn chips, warm bread, or crudités.

What’s great about these Gruyère, Apricot, and Prosciutto Hot Pockets is that they’ll please kids and adults alike. No longer will you have to hear your co-worker’s toddler screaming for the pizza her parents promised her in the car ride if she was good—once she takes a bite of these bad boys, those high-pitched wails will be a thing of the past.

One bite of these crostini will have you screaming (TRIGGER WARNING: Bad cheese pun ahead) “Halleloumi!” This variation on bruschetta swaps in crispy halloumi for traditional baguette slices, perfect dish for your gluten-free guests. Also there’s prosciutto, so it can’t be all that bad.

If there is one thing I learned from my years as a catering server, it’s that tartlets sell. Caramelized pears and shallots pair with gorgonzola cheese crumbles to make .

If you’re looking to impress your guests, sometimes less is more. These crostini bring together BelGioioso Creamygorg, apples, and thyme to create the perfect bite. Salty, sweet, creamy, salty—what doesn’t this thing have?

Bite-size bocconcini (mozzarella balls) are perfectly juxtaposed with sweet, quick-pickled cherries to make these perfect cocktail-hour hors d’oeuvres. Be sure to plan ahead to make the pickled cherries, as they’ll need to sit in the refrigerator for at least 8 hours before gorging.

Julian Plovnick

Julian is a die-hard dairy lover from the Boston area, working for culture this summer as an editorial intern. When not studying English at Vassar College, Julian can be found binge-watching Top Chef (quiz him on any season and he’ll know the elimination order, no joke), refilling his coffee IV, or researching new ways to incorporate ricotta into his life.