Cheese snacks. Cheese snack: step-by-step recipe with photos Cooking cheese snacks

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

A series: Culinary fantasies

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The given introductory fragment of the book Cheese dishes (G. M. Treer, 2011) provided by our book partner - the company liters.

Cold dishes

Cheese Basket “What kind of salad did they serve us?”

– 100 g hard cheese

Grate the cheese on a coarse grater and place in an even layer in a frying pan without oil. When the cheese melts and spreads 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, pickled cucumbers and green onions “Paradise”

– 100 g ham

– 1-2 apples

– 1 lightly 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 tomato topping.

Prague Wenceslas style ham with green salad and yoghurt

– 150 g hard cheese

– 150 g ham

– 150 g green salad

– natural yogurt, green onions and salt – to taste

Cut the salad, ham and cheese into strips, add 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

Grate the cheese on a coarse grater. Cut the 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 yoghurt

Separate the cauliflower into florets, boil in salted water and drain in a colander. Cut the ham into strips, cheese into cubes. Salt and pepper the yogurt, pour in lemon juice and carefully mix the prepared products with the resulting dressing.

Spicy cheese with ham and sweet pepper “Colorful”

– 200 g of sharp hard cheese

– 400 g ham

– 1 sweet yellow pepper

– 1 sweet orange pepper

– mayonnaise – to taste

Grate the cheese on a coarse grater. Cut the ham and seeded sweet pepper into strips 4-5 cm long. Mix the ham, pepper, grated cheese and season with mayonnaise. Serve as an appetizer or with a side dish of 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

Cut Roquefort, Dutch cheese and ham sausage into small cubes and mix with mayonnaise. Then gently 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

– 1 cucumber

– 1 sweet pepper

– 2 small onions

– 3 tbsp. spoons of mayonnaise or natural yogurt

– 3 tbsp. spoons of ketchup

– 1 tbsp. spoon of grated horseradish

– hot pepper and salt – to taste

Soak the beans overnight and cook. Just before the beans are ready, add finely chopped leeks and salt. Peel the cucumber and remove the seeds from the bell pepper.

Cut cheese, sausage, cucumber, sweet pepper, and onion into strips and mix with cooled beans and leeks. Season with mayonnaise (yogurt), add ketchup, grated horseradish, pepper and salt. Mix the finished salad 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 of coarsely chopped walnuts

– 2 aromatic pears

– mayonnaise – to taste

Cut the chicken pulp, cucumbers and peeled and cored 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. spoon of mustard

– parsley, ground red pepper and salt – to taste

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

Champignons with celery, sweet pepper and Montargis mustard

– 150 g of any cheese

– 50 g 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 bell pepper into small cubes, and the cheese into strips. Stew the chopped champignons in vegetable oil and, after cooling, mix with onion, celery, bell pepper and cheese. Season the mixture with salt and pepper, add mustard, lemon juice and carefully mix with mayonnaise.

Roquefort with green salad, lemon juice and cream in French “Charmánisty”

– 125 g Roquefort cheese

– 400 g green salad

– 3/4 cup 10% fat cream

– 5 tbsp. spoons of lemon juice

– 1/2 teaspoon pepper

Crumble Roquefort cheese, mix with lemon juice, cream and pepper. Grind the mixture until smooth and beat. Finely chop the green salad, pour the resulting dressing and mix thoroughly.

Roquefort with feta cheese, lettuce, sweet pepper and Gentleman's brandy

– 100 g Roquefort cheese

– 50 g cheese

– 1 bunch of lettuce

– 2 sweet red peppers

- 3 pcs. carrots

– 3 sprigs of celery

– 4 tbsp. spoons of sour cream

– 1 tbsp. spoon of brandy

– 1-2 drops Tabasco sauce

Cut the carrots, bell peppers into strips, finely chop the celery and lettuce. Crumble Roquefort cheese and feta cheese. Mix all the prepared products and place on a dish. Serve the dressing separately. For the dressing, thoroughly mix sour cream, Tabasco sauce and brandy.

Potatoes with apples, eggs, celery and nuts in Swiss style "Schwitz"

– 250 g Swiss (Emmental) cheese

– 1 large boiled potato

– 2-3 sour apples

– 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 the prepared products with the dressing. Serve sprinkled with chopped nuts.

Cheese platter with canned vegetables “European mix-lux”

– 100 g 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

Using a knife dipped in water, cut the processed and Dutch cheese into small cubes, add finely chopped bell peppers, celery, beans, carrots, onions, then peas and chopped eggs. Add salt, season with vinegar, ketchup and carefully mix with mayonnaise. Serve as a separate dish or as a side dish for grilled meat.

Spicy cheese with tomatoes, radishes and onions with Belfort sauce

– 200 g sharp cheese

– 2 tomatoes

– 1 bunch of radishes

– 1 bunch of green onions or 1 leek

– 1 yolk

– 1 hard-boiled egg

– 5-6 tbsp. spoons of natural yogurt

– 1/2 cup sunflower or soybean oil

– lemon juice, parsley, green salad leaves and sugar – to taste

Finely chop the radishes and green salad. Grate the cheese on a fine grater. Cut the tomatoes into cubes. Mix all the prepared products and pour over the sauce. Serve sprinkled with chopped lettuce, chopped parsley and a finely chopped egg.

For the sauce, mash the yolk, gradually pouring in the oil, then add the yogurt and stir. 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 Russian or Dutch (Edam) cheese

– 3 hard-boiled eggs

– 1 tbsp. spoon of chopped green onions

– 1-2 cloves of garlic

– 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 mayonnaise. Place the finished salad in the refrigerator for 30-40 minutes.

Smoked cheese with green peas, sweet peppers, mustard and yogurt “There is happiness!”

– 250 g 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. spoon of mustard

Cut the processed smoked cheese into small cubes, add chopped cucumber, sweet red pepper, eggs, green peas and finely chopped onion. Stir the mixture carefully and add yogurt 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

Keep the tomatoes in boiling water for a while, rinse them with cold water, peel them, drain the juice and cut them into cubes. Finely chop the eggs and herbs, cut the cheese into cubes. Mix all the prepared products, add capers and season with mayonnaise.

Processed cheese with apples, tomatoes and onions “Guests on the threshold”

– 1 processed cheese

– 2 apples

– 1 tomato

– 1/3 small onion

– mayonnaise and salt – to taste

Grate the processed 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 and core the apples and cut into slices. Mix all prepared products, add salt and season with mayonnaise.

Oranges with apples, lemon juice and Homer-style yogurt

– 250 g hard cheese

– 2 oranges

– 2 apples

– 150 g natural yoghurt

– 50 g sugar

– lemon juice – to taste

Cut the cheese, oranges and peeled and cored apples into cubes. Mix yogurt with sugar, lemon juice and pour the resulting mixture over the prepared products. Mix the salad carefully 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 mustard

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

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

Layered salad with liver, Korean carrots, eggs and iridescent potatoes

– 300 g hard cheese

– 500 g of any boiled liver

– 200 g Korean carrots

– 2-3 boiled 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. Place the prepared products in layers on a dish, greasing each layer except the last with mayonnaise. Place 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 in boiling water for a few minutes, dry, remove the seeds and chop the pulp. Separate the whites from the yolks and grind separately. Peel and core the apples and grate them on a coarse grater.

Place grated cheese on a coarse grater as the first layer and brush with mayonnaise. Place crushed egg whites in a second layer and add salt; third - grated apple and grease it with mayonnaise; fourth - chopped prunes; fifth - crushed egg yolk with the addition of salt and mayonnaise. Serve sprinkled with chopped walnuts.

Layered salad with walnuts, apples and carrots in French “Everything in openwork”

– 150 g hard cheese

– 1 cup ground walnuts

– 2 green apples

- 2 pcs. medium sized carrots

– 2 onions

– 4 hard-boiled eggs

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

Place the prepared products in layers, greasing each layer except the last with a mixture of mayonnaise and walnuts. Place 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

– crackers, garlic and mayonnaise – to taste

Cut the cheese into cubes, pass the garlic through a press. Place 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 leeks, mustard, allspice and garlic “Encore”

– 200 g Gouda cheese

– 200 g Swiss (Emmental) cheese

– 200 g leeks

– 1 small clove of garlic

– 4 tbsp. spoons of vegetable broth

– 2 tbsp. spoons of wine vinegar

– 3 teaspoons mustard

– 6 tbsp. tablespoons vegetable oil

– 1 teaspoon allspice

– salt – to taste

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

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

Cheese cheese with cauliflower, garlic and walnuts “Queen Tamara”

– 200 g grated cheese

– 300 g frozen cauliflower

– 1/2 cup chopped walnuts

– garlic, dill and mayonnaise – to taste

Cut the cauliflower into small pieces, keep in boiling water for a while to remove the bitterness, and place in a sieve. Then grate the cabbage and mix with grated feta cheese, chopped dill, walnuts, pressed garlic and season with mayonnaise.

Feta with cucumbers, tomatoes, dill and red onion “Colors of Greek summer”

– 1 pack of feta cheese

– 4 cucumbers

– 4 tomatoes

– 2 bunches of green salad

– 1 head of red onion

– 1 teaspoon apple cider vinegar

– 1/2 bunch of dill

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

Feta with beets, onions and garlic “Aegean style”

– 1 pack of feta cheese

- 4 things. beets

– 1-2 onions

– 2 cloves of garlic

– any greens, pepper and salt – to taste

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

Boil or bake the beets in foil in the oven, cut into cubes, place in a salad bowl, top with feta with garlic and onion, salt and pepper. Serve sprinkled with chopped herbs.

Feta with lentils, cucumbers, celery and lettuce “Ionic style”

– 80 g feta cheese

– 1/2 cup lentils

– 3/4 cup cherry tomatoes, quartered

– 1 cucumber

– 2 stalks of celery

– lettuce – to taste

For refueling:

– 3 tbsp. spoons of lemon juice

– 1 clove of garlic

– 1/2 teaspoon dried thyme

– 1 1/2 tbsp. spoons of olive oil

– 1/8 teaspoon pepper

– 1/4 teaspoon salt

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

Place lettuce leaves on the bottom of a deep bowl, then lentils, halved cherry tomatoes, diced cucumbers and feta cheese, and celery stalks cut into thin circles. Serve with dressing.

To make the dressing, pass the garlic through a press and mix with lemon juice, thyme, olive oil, pepper and salt. Whisk 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

Cut the cucumbers into circles, tomatoes into quarters, chop the onion. Whisk 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. Pepper the salad 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 head of red onion

– 1 clove of garlic

– 16 pitted olives

– 1/4 teaspoon dried oregano

– 1/4 teaspoon chopped basil

– 1/4 teaspoon ground black pepper

– olive oil and salt – to taste

Cut the cucumber and bell pepper into equal-sized slices, the garlic as finely as possible, the tomatoes into thin slices, and the onion into thin slices. Place cucumbers in a salad bowl, sprinkling them with garlic, then tomatoes, on top of them - sweet peppers and then onions, cut into rings.

Mix oregano, basil, black pepper, salt, sprinkle vegetables with this mixture and shake the salad bowl slightly. Add olives and feta cheese cut into small cubes. Pour lemon juice over the 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 of chopped walnuts

For refueling:

– 11/2 tbsp. spoons of lemon juice

– 2 tbsp. spoons of honey

– 1 teaspoon olive oil

– 1 pinch of salt

– pepper – to taste

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

Pour the dressing over the prepared products and mix lightly. Serve immediately. For the dressing, mix 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 basil

– 1 tbsp. spoon of white wine vinegar

– 2 tbsp. spoons of olive oil

– pepper and salt – to taste

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

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

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

– 50 g goat cheese

– 1 head of lettuce

– 4 white onions

– 2 tbsp. spoons of sour cream 15% fat

– 2 tbsp. spoons of wine vinegar

– pepper and salt – to taste

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

Mix the resulting mixture thoroughly with lettuce and onion.

Gouda with celery, pineapples, cherries and walnuts with Hukwan-Holland sauce

– 200 g Gouda cheese

– 500 g celery root

– 2/3 cans of canned pineapple pieces

– 2/3 cans of canned cherries

– 100 g shelled walnuts

– mint leaves – to taste

For the sauce:

– 1 glass of natural yogurt

– juice of 2 lemons

– 1 tbsp. spoon of sugar

– 1 teaspoon salt

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

Place the pineapples and cherries separately in a colander and let the liquid drain. Chop the nuts coarsely. Cut the cheese into slices using a special cheese knife, or grate it on a coarse grater. Mix all prepared ingredients, adding cherries before serving.

Gorgonzola with peaches, shallots and walnuts “Picturesque”

– 150-200 g Gorgonzola cheese

– 2 peaches

– 80-90 g watercress

– 2 shallots

– 1/3 cup chopped walnuts

– 1 tbsp. spoon of red wine vinegar

– 1 teaspoon grainy mustard

– 3 tbsp. tablespoons walnut oil

Cut the peaches into slices. Grate the cheese on a coarse grater. Place peaches, cheese and watercress on plates. Sprinkle with chopped walnuts, chopped shallots and drizzle with dressing.

Serve with toasted slices of white bread. To make the dressing, mix vinegar, mustard, and walnut oil in a tightly sealed container and shake the contents 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 walnut halves for decoration, chop the remaining walnuts in a food processor, mix with the prepared cheeses and place in the refrigerator for 2-3 hours.

Then spread the cheese mixture among 6 slices of bread. Serve garnished with nut halves and chopped tarragon.

Roquefort with green salad leaves and Bolero cream

– 200 g Roquefort cheese

– 400 g green salad

– 200 ml low-fat cream

– 1 tbsp. spoon of lemon juice

– pepper – to taste

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

Cheese roll stuffed with chicken “Lakomiy”

– 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, shape it into a flat cake, place it on film and roll it out with a rolling pin. Spread the filling over the entire surface, roll it up, wrap it in film and place it in the refrigerator for several hours.

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

Cream cheese with ham and figs “Common 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 grill. Spread the resulting toast with cream cheese, place thin slices of ham and halved figs on top.

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 olives stuffed with peppers

– 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 sliced ​​olives. Stir the pate, place it on a dish, shape it into 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 soft cheese (goat cheese is possible)

– 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. spoon of mustard

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

Using a paring knife, cut the peeled zucchini (cucumber) into thin strips, brush them with cheese, sprinkle with finely chopped parsley (cilantro), nuts and roll into rolls. Then place them on a parchment-lined platter, cover with cling film and place in the refrigerator.

Cover two cutting boards with cling film. Place thin slices of fish on one board, thin slices of ham on another, so that one slice overlaps the other. Spread the laid ham slices with cheese, place very finely chopped fruit on top of it and roll it up. Lubricate the salmon slices with cheese, mustard mixed with chopped dill and also roll into a roll. Store tightly wrapped rolls in the refrigerator.

2 hours before serving, cut the rolls crosswise with a very sharp knife. Roll the salmon rolls in finely chopped chives, the ham rolls in very finely chopped sweet pepper, and sprinkle the 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 tin white bread

– 6 tbsp. spoons of olive oil

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

Processed cheese with sausage, mustard and canned cucumbers “From Ivan the Strong”

– 200 g processed cheese

– 50 g of any sausage

– 1 small canned cucumber

– 2 hard-boiled eggs

– 3 tbsp. spoons of milk

– 2 tbsp. spoons of butter

– mustard and salt – to taste

Grate the eggs and cheese on a coarse grater, cut the sausage and cucumbers into thin strips. Grind the softened butter, mix with cheese, eggs, pour in milk, salt, add mustard and beat. Then add 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 fillet of any smoked or salted fish

– 7 slices smoked sausage

– 21 pcs. cracker cookies

– 1 hard-boiled egg

– 1 tbsp. spoon of tomato paste or ketchup

– 50 g butter

– tomatoes, cucumbers, any herbs and peppers – to taste

Finely chop the fish fillet. Grate the cheese on a fine grater, 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 eggs into circles. Place tomato and cucumber slices on 7 crackers and top with cheese and green onion mixture. Place sausage slices on the other 7 crackers, covering them with the cheese and ketchup (tomato paste) mixture. Place eggs on the remaining crackers and top with a mixture of cheese and fish. Serve garnished with remaining tomato slices and chopped herbs.

Pate with melted cheese, smoked fish and green onions “Jungi's Breakfast”

– 2 processed cheese

– 200 g smoked fish

– 1 tbsp. spoon of chopped green onions

– 2 tbsp. spoons of mayonnaise

– salt – to taste

Free smoked fish from skin and bones, cut into pieces and mash 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

Grind the softened butter with the sardines, add the yolks, grated through a sieve, grated cheese and mayonnaise. Cut the whites into cubes and add to the sardines along with grated horseradish and lemon juice. Add salt to the mixture and mix thoroughly.

Cheese roll stuffed with shrimp “Vice Admiral”

– 500 g grated Gouda cheese

– 200 g soft cheese (lightly salted feta, Philadelphia cheese, soft cheese with herbs, etc.)

– 150 g peeled boiled or canned shrimp

– basil and other herbs – to taste

Place the gouda cheese in a heatproof dish with a tight lid. Boil water in a large saucepan, place the cheese pan in it and wait until the cheese melts. Shake the pan periodically to ensure the cheese melts evenly, but do not let it become liquid.

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

Parmesan with tiger shrimps, avocado, arugula and tomatoes “Gifts of the Sea, 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 honey

– 3 teaspoons balsamic vinegar

– olive oil – to taste

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

Goat cheese with black caviar on a spoon “Simply in Rublev’s style”

– 300 g goat cheese

– 1 pomegranate

– 4 teaspoons black caviar

– 1 tbsp. spoon of olive oil

– 1 pinch of salt

Grind the goat cheese to form a paste. Add olive oil, freshly squeezed pomegranate juice, salt and place into 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 jar of red granular caviar

– 4 slices smoked salmon

– 1 bunch of arugula

– juice of 1/2 lemon

Wash and dry the arugula. Place salmon slices on a cutting board. Place a quarter of the arugula on each of them, a quarter of the cheese on top of it, then a little red caviar and roll the slices into a roll.

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

Cheese-stuffed sweet peppers “World Snack No. 1”

– 300 g Dutch (Edam) cheese

– 500 g sweet red pepper

– 1 clove of garlic

– chopped dill and salt – to taste

Carefully cut out the stem 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 peppers with the resulting mixture 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 mugs of equal thickness and sprinkling with dill.

Sweet peppers stuffed with cheese and eggs “World Appetizer No. 2”

– 150-200 g of any cheese

– 2-3 sweet peppers

– 2-3 hard-boiled eggs

– 5-6 cloves of garlic

– mayonnaise – to taste

Carefully cut out the stem with seeds from the pepper. Grate the cheese on a fine grater, pass the garlic through a press. Mix cheese, garlic, mayonnaise and grind until smooth. Place a small amount of the mixture into the prepared pepper, place a shelled whole egg into the middle of each pepper and, pressing tightly, fill the pepper with the mixture to the brim.

Place the finished pepper in the refrigerator for 2-3 hours until the mass hardens. Serve by cutting with a very sharp thin knife, lightly moistened with cold water, into rounds of equal thickness.

Camembert with eggplant, oregano and Courbevoie tomato sauce

– 200 g Camembert cheese

– 2 medium-sized eggplants

– 2-3 tbsp. spoons of any tomato sauce

– 2-3 tbsp. spoons of flour

– oregano, vegetable oil and salt – to taste

Cut the eggplants lengthwise into slices half a centimeter thick and soak for 10 minutes in salted water. Then squeeze thoroughly, roll in flour and fry in vegetable oil until crispy. Grease the finished eggplant slices with tomato sauce and place slices of Camembert cheese on top of it. Serve sprinkled with chopped oregano.

Cheese with walnuts and butter “Attention: canapes!”

– 100 g Russian or Dutch cheese

– 5-6 walnut kernels

– 1/2 tbsp. spoons of butter

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

Rochefort with whiskey “From citizens of a united Europe”

– 300 g Rochefort cheese

– 30-50 ml whiskey

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

Roquefort cutlets with cognac and oranges in French “Clisson”

– 100 g Roquefort cheese

– 1 tbsp. spoon of hard grated cheese

– 2 teaspoons cognac

– 4-5 tbsp. spoons of butter

– oranges, green salad, rye bread and caraway seeds – to taste

Grind Roquefort and softened butter until smooth and cool. Then make small cutlets from the cooled mass, roll them in grated hard cheese, sprinkle with caraway seeds and place on thin slices of rye bread. Serve with orange slices and green salad.

Crab sticks with tomatoes and herbs “Easier than easy”

– 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.

Balls with Parmesan, crab sticks, potatoes and eggs “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. Chop the crab sticks very finely and mix with the potatoes and eggs.

Pepper the resulting mass, season with mayonnaise, mix thoroughly and roll into balls about 3 cm in diameter. 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 package of crab sticks

– 3 hard-boiled eggs

– 100-150 g of any nuts

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

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

Roll small balls from the resulting mass. Place an olive with a nut inside each ball 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. spoon of chopped parsley

– pepper and salt – to taste

Mix cheese, paprika, salt and pepper. Roll the resulting mass into balls. Mix parsley and peanuts and spread in a thin layer on a plate. Roll the balls in the mixture and insert 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. spoons of any chopped nuts

– 1 teaspoon ground red pepper

– green salad leaves – to taste

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

Roquefort mousse “Eden”

– 150 g Roquefort cheese

– 50-60 g whipped cream or sour cream

– 150 g butter

– chopped parsley – to taste

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

The resulting mousse can be used to fill choux pastry products.

Cheese paste with Valois mustard

– 100 g Swiss (Emmental) or other hard cheese

– 1 tbsp. spoon of mustard

– 3-4 tbsp. spoons of butter

– pepper and salt – to taste

Grate the cheese on a fine grater and thoroughly grind with butter and mustard until smooth, adding salt and pepper.

Cheese cheese paste with onions and cucumbers “Plovdiv”

– 150 g cheese

– 1 onion

– 50 g gherkins or regular cucumbers

– 1 tbsp. spoon of sour cream

– salt – to taste

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

Cheese cheese paste with sour cream and red pepper “Pleven”

– 200 g cheese

– 4 tbsp. spoons of sour cream

– ground red pepper and salt – to taste

Grind the cheese and sour cream until fluffy, add red pepper, salt and mix thoroughly.

Cheese paste with canned fish “Burgasovskaya”

– 200 g 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 smooth, adding canned oil in small portions. Season the pasta with salt if necessary.

Cheese pate with anchovy paste “This is really interesting!”

– 100 g cheese

– 1-2 teaspoons of 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. spoon of paprika

– 1 teaspoon mustard

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

Cheese paste with tomatoes, baked sweet peppers and lemon juice “Shumenskaya”

– 250 g cheese

– 1-2 tomatoes

– 1 baked sweet pepper

– 1 onion

– juice of 1/4 lemon

– 1/2 cup sunflower oil

– ground black and red pepper – to taste

Grind the cheese thoroughly with a wooden spoon with peeled and finely chopped tomatoes, finely 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 cheese

– 150 g butter

– 3 small cloves of garlic

– 2 tbsp. tablespoons chopped parsley

– pepper – to taste

Cut the cheese into pieces and pour boiling water over it for 5-10 minutes. Then place 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 cheese

– 1 small onion

– 100 g sour cream

– 100 g butter

– 1 tbsp. spoon of paprika

– 3-4 stalks of green onions

– 2 teaspoons mustard

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

Cheese paste with nuts and garlic “Veliko Tarnovo style”

– 200 g cheese

– 100 g walnut kernels

– 1 small head of garlic

– 100 g butter

– green salad leaves, parsley and dill – to taste

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

Cheese paste with cumin, butter and red pepper “Slivenskaya”

– 21/2 cups grated cheese

– 3-4 tbsp. spoons of butter

– 1/3 tbsp. tablespoons ground cumin

– ground red pepper – to taste

Rub the cheese through a sieve, mix with softened butter, cumin, red pepper and grind until smooth.

Cheese cheese with capers and herbs “Gallic popular”

– 400 g grated cheese

– 10 capers

– 1 tbsp. a spoonful of a mixture of chopped parsley, chervil and chives

– 1 tbsp. spoon mixture of finely chopped onions and shallots

– 3-4 drops of vinegar

– 3-4 drops of lemon juice

– 1/2 teaspoon olive oil

– 5 black peppercorns

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

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

Place the mixture in 4 small molds and place in the refrigerator for 2 hours. Then remove from the molds, place on plates and garnish with herbs.

Three-layer cheese “French fudge”

– 750 g cheese

– 4 tomatoes

– 3 leeks

– pepper and salt – to taste

Cut the cheese into rectangular slices 1 cm thick. Coarsely chop the green part of the leek, boil for a few minutes in salted water or place in a water bath. Keep the tomatoes in boiling water for a while, rinse them with cold water, peel them and cut them into circles.

Line a rectangular pan measuring approximately 10x25cm with a large sheet of parchment paper. Place cheese slices in the first layer, leeks in the second, tomatoes in the third, lightly salting them. Place a layer of feta cheese on top of the tomatoes, then a layer of leeks, a layer of tomatoes with salt, and place the feta cheese as the last layer. Wrap everything in parchment paper and leave for 3-4 hours under weight at room temperature. Serve with pepper and cut into 1cm thick slices.

Processed cheese pate with garlic, eggs and mayonnaise “Ostrenky”

– 2 processed cheese

– 4-5 hard-boiled eggs

– 6-8 cloves of garlic

– 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 peppers “You can’t forbid a piquant life”

– 100 g melted cream cheese

– 2-3 tbsp. spoons of grated hard cheese

– 1/2 canned sweet red pepper

– 1/4 small onion

– 50 ml milk

– 2-3 tbsp. spoons of butter

– paprika and salt – to taste

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

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

– 100 g soft cheese

– 1/2 pcs. carrots

– 2-3 tbsp. spoons of mayonnaise

– 50 g butter

– paprika, lemon juice and salt – to taste

Grind the 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 cloves of garlic

– 2 tbsp. spoons of any chopped greens

– 1-2 tbsp. spoons of mayonnaise

Grate the cheese on a fine grater and mix with herbs, garlic passed through a press, tomato cut into small cubes and mayonnaise. Serve on salted crackers or sliced ​​brown bread.

You can stuff the bell pepper with the cheese mixture, put it in the refrigerator for 10 minutes and cut it into rings 1 cm thick. You can wrap the cheese mixture in green salad leaves like cabbage rolls.

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

– 150 g of young Suluguni cheese (can be replaced with Adyghe cheese)

– 200 g sour cream

– 1 large clove of garlic

– 2 teaspoons chopped mint (dried or fresh)

– 3-4 sprigs of cilantro

– 1/2 teaspoon ground red pepper

– 1/4 teaspoon ground coriander

– 1/4 teaspoon khmeli-suneli

– salt – to taste

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

Ricotta balls with mint “Tenderness”

– 150 g ricotta cheese

– 1 bunch of mint

– pepper and salt – to taste

Mash the ricotta cheese, add salt and pepper and roll it into balls. Finely chop the mint leaves and roll the ricotta balls into 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 the sauce:

– 2 tbsp. spoons of honey

– 50 ml balsamic vinegar

– 1/8 teaspoon pepper

– 1/4 teaspoon salt

Cut the figs in half. Lightly fry the ham in vegetable oil and place on plates along with the figs. Place broken mozzarella on top of the ham and figs. Serve, pouring sauce over everything. For the sauce, bring the balsamic vinegar, honey, salt and pepper to a boil. Heat the mixture for about 5 minutes, then remove from heat and cool.

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 clove of garlic

– 8 olives

– 2 tbsp. spoons of lemon juice

– 1 tbsp. tablespoon chopped lemon thyme

– 4 tbsp. spoons of olive oil

– 1 tbsp. spoon of butter

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

Mix lemon juice, olive oil, thyme and sugar. Using a sharp knife or vegetable slicer, cut the zucchini into thin pieces and simmer with butter over medium heat until soft. Add the pressed garlic, salt and pepper the zucchini. In the same frying pan, fry the hake fillet on both sides over high heat for a few minutes.

Place zucchini and fish on one plate, figs and ham on another, chopped mozzarella, olives and basil on a third. Serve by 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 balls of mozzarella cheese

– 100 g champignons

- 1 PC. carrots

– 1 tomato

- 1 PC. avocado

– 1 tbsp. spoon of mustard

– 2 tbsp. spoons of olive oil

– green salad leaves, lemon juice, pita bread, pepper and salt – to taste

Cut raw champignons and mozzarella cheese into thin slices, carrots into strips, avocado and tomatoes into slices. Sprinkle all prepared products with a mixture of olive oil, mustard, lemon juice, salt, pepper and mix.

Place green salad leaves on a square piece of pita bread and on top of them - a mixture of champignons, mozzarella, avocado and vegetables. Serve by rolling the 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 resulting mixture and place on paper sockets.

Mozzarella with olives and tomato jelly “Unusual”

– 2 heads of 250 g mozzarella cheese

– 50 g olives

– 150 g tomato paste

– 10 g gelatin

– 3-4 tbsp. tablespoons chopped basil

– olive oil, pepper and salt – to taste

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

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

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

Mozzarella with tomatoes and pesto sauce “Non-Egyptian Pyramid”

– 2 balls 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 cloves of garlic

– 2 tbsp. spoons of pine nuts

– 100-120 ml olive oil

– salt – to taste

Cut the tomatoes into circles, add salt and pepper. Cut the mozzarella cheese into slices. Then “assemble” each tomato like a baby pyramid, sandwiching mozzarella slices seasoned with pesto sauce between each tomato. Serve with olive oil and garnish with basil leaves.

For the pesto sauce, finely chop the basil leaves, parsley and garlic. Grate the cheese on a fine grater. If desired, dry the pine nuts in a frying pan without adding oil. Mix the prepared products, add salt, pour in olive oil and rub with a spoon or grind in a blender until smooth.

Mozzarella with tomatoes, basil and olive oil "Caprese Classico"

– 200 g mozzarella cheese

– 4 tomatoes

– olive oil, basil and salt – to taste

Place the tomatoes cut into circles on a plate. Place a slice of cheese and some basil on each circle. Season the dish with salt, pepper and olive oil.

Mozzarella with lemon jam, olive oil and Viva Burrata croutons!

– 200 g mozzarella cheese (burrata)

– 1/3 cup lemon jam

– 4-5 slices of white bread

– 2-3 tbsp. spoons of olive oil

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

Carpaccio of sheep cheese, figs and walnuts "Viceza"

– 50 g sheep cheese

– 8 figs

– 8 walnuts

– 1 tbsp. spoon of lemon juice

– olive oil – to taste

Mix olive oil with lemon juice. Wash and dry the figs, trim the stems. Cut each fig into circles and place on plates. Grind the cheese and sprinkle it 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, zucchini and Catanzaro hazelnuts

– 1 small head of goat cheese

– 6 small zucchini

– 4 hazelnut kernels

– 1 clove of garlic

– juice of 1/2 lemon

– 1 teaspoon 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, add a little salt, leave for 5-10 minutes and dry on a paper towel. Chop the nuts coarsely and chop the cheese.

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

To make the rosemary sauce, separate the leaves, chop them and mix with olive oil, lemon juice and pressed garlic. 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

Bake the sweet peppers in the oven until soft, peel them, remove seeds and stuff them with chopped goat cheese. Pour boiling water over grape leaves and place on foil. Place stuffed peppers in a row on top of the leaves, drizzle with olive oil, salt and pepper and roll into a tube.

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

Goat cheese in marinade “Once upon a time there was a grandmother...”

– 6 small balls of goat cheese

– 2-3 tomatoes

– 2 bay leaves

– 2 teaspoons balsamic vinegar

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

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

End of introductory fragment.

Tender, crispy potato balls breaded with suluguni cheese are a very simple and quick to prepare dish, very tasty and aromatic. Potato balls have a spicy golden brown crust, cheese filling and a magical aroma of greens that instantly fills the entire kitchen.

Dear housewives, I think that you have more than once wondered what you can prepare for your beloved household for breakfast so that the dish is tasty, satisfying, and, most importantly, healthy.

Today I will bake the most delicious, crispy cheese sticks in puff pastry in the oven. You can make them at home very quickly and easily.

Today I’m making a very easy to prepare and very tasty cheese and garlic topping, which is better known as a Jewish garlic cheese appetizer.

Making something quick is not at all difficult. A very simple and tasty roll is made from Armenian lavash stuffed with eggs, cheese and canned sprats.

As a busy housewife, I love quick and easy recipes. They very often help out when guests arrive unexpectedly. Therefore, a delicious and easy appetizer of cheese, cucumbers and walnuts, which is prepared in ten minutes, is my favorite dish for such occasions.

Thinking about what hot sandwiches to make, preparing the ingredients for them, our imagination goes through a huge number of products, such a large number of subtypes of this beloved dish exist.

It is very easy and simple to prepare lazy achma from lavash and cheese at home and get a delicious, appetizing hot snack. You can change types of cheese, just don’t choose hard varieties. They don't melt like soft ones. And this is very important for the recipe.

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:

• Regularly shaped chips - 16 pcs.
• Curd cheese - 140 g
• Radish – 125 g
• Green onions - 0.5 bunches
• Salt - 1 pinch

Cooking method:

1. First, we wash the radishes and cut off the black spots and various damage where they were. We leave the skin - it contains a lot of vitamins. Then grate the radishes on a fine grater.
2. Add curd cheese to the radishes. Stir the mixture until smooth. Wash the green onions, dry them and cut them into rings. Add to the cheese mixture.
3. Initially, I already had cottage cheese with herbs. But there is not as much of it as I would like. Do you remember our goal? Make the filling as healthy as possible! That is why it is worth adding more greens. Read more:
4. Mix the resulting mass well again. Spread the cream cheese filling onto the double chips. Whenever possible, I always stack the chips in twos - it tastes so much better!
5. Serve the appetizer right away! Otherwise, the chips will become soggy and won't crisp.

Cucumber appetizer with curd cheese

Ingredients:

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

Cooking method:

1. Place cranberries in a saucepan and add rosemary. Pour a glass of boiling water and bring to a boil. Turn off and cool. Remove the rosemary and strain the cranberries.
2. For the filling, combine cottage cheese, yogurt, finely chopped herbs, green onions, and cranberries. Salt and pepper.
3. Peel the cucumbers, cut into 4-5 cm cubes. Next, according to the recipe, you need to remove the seeds, preserving the walls and bottom. I honestly tried, nothing worked. That's why I got this little tool.
4. And I made through holes in the cucumber slices. Stuff the cucumbers with filling and garnish with chopped fish.

Bruschetta with tuna and cream cheese

Ingredients:

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

Cooking method:

1. Drain the liquid from the beans and tuna, mash the beans lightly with a fork, and leave the tuna in large pieces. Add lemon juice and chopped parsley, stir; I almost never put salt in salads, but you have the right to add a little salt or add soy sauce - it will also be interesting!
2. Toast the baguette/ciabata in a dry frying pan until desired. Brush lightly with olive oil and grate with garlic if desired. Place a generous portion of cheese and top with salad. I don’t really like onions in salads, but in this case, thin half rings on top just asked for it - 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 tbsp. spoons
• Greens for decoration - To taste

Cooking method:

1. Prepare all the necessary ingredients. Choose small tomatoes, approximately the same size. It will be good if they are sufficiently hard and elastic.
2. Cut the cucumber into small cubes. Please note: if the skin of the cucumber is bitter, it is better to cut it off.
3. Mix cucumber with mayonnaise and cream cheese. If desired, you can also add finely chopped herbs (parsley or dill), add a pinch of dried oregano. Mix the resulting mixture thoroughly until smooth.
4. Rinse the tomatoes and dry with paper towels. Cut off the top and carefully scoop out the pulp with a teaspoon.
5. Fill the tomatoes with cucumber-cheese filling and garnish with herbs. Serve tomatoes stuffed with cucumbers and cheese as an appetizer for your holiday table. Eat with pleasure!

Pies with chicken and cream cheese

Ingredients:

• Chicken fillet - 4 pieces
• Puff pastry - 1 piece (sheet)
• Cream cheese - 4 tbsp. spoons
• Egg - 1 piece
• Salt and pepper - To taste

Cooking method:

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

Turkey rolls with cheese

A very interesting appetizer made from turkey meat, cream cheese and soft 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
• Onions - 2 pieces
• Loaf - 1/3 pieces
• Cream - 100 Milliliters
• Cream cheese - 100 grams

Cooking method:

1. Cut the turkey fillet into cubes.
2. We pass it through a meat grinder, turning it into homogeneous minced meat.
3. Chop and fry the onion until lightly golden in a drop of oil.
4. Soak the loaf pulp in cream. Beat the egg into the minced meat, add cream cheese, fried onions and soaked loaf.
5. Also add salt and pepper to taste. Stir until smooth.
6. Place cling film on the table. Place some of the minced meat on it. Lubricate it with mayonnaise.
7. Carefully roll the minced meat into a roll.
8. We form the remaining rolls in the same way.
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
• olives100 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. Take two peppers of different colors, cut off the tops, remove seeds and membranes. 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 in a blender until smooth, salt the paste to taste and place in the refrigerator. Chop the parsley and mix with cottage cheese, salt and pepper to taste.
3. Fill the peppers with the cheese mixture, cool and then cut crosswise into slices. Place green salad leaves on a plate.
4. Place slices of peppers on the salad, add pasta to the slices, garnish with olive halves and herbs.

Stuffed eggplants with curd cheese

Ingredients:

• eggplant 6 pieces
• curd cheese 100 grams
• 2 eggs
• ghee 30 milliliters
• parsley

Cooking method:

1. We wash the eggplants, cut off the stem and cut them in half lengthwise. We cut out the pulp so that the thickness of the resulting “boats” does not exceed 1 cm.
2. Then put the eggplants in boiling salted water and cook for 10 minutes, place 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. Mash the cheese until smooth, add the eggs and beat lightly with a fork, add the eggplant pulp and mix.
5. Fill the “boats” with the mixture and place in an oven preheated to 200 degrees for 15 minutes. When ready, sprinkle with chopped herbs.

Carrot rolls with curd cheese

Ingredients:

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

Cooking method:

1. Peel the carrots. Using a grater, cut the carrots into thin slices. Place a pan of water on the fire. Let's add salt and pepper. Place carrot slices in boiling water. Let's cook them a little.
2. Transfer the slices to cold water. Grind the basil and parsley leaves. Mix with cottage cheese and garlic. Grind in a blender. Place carrot slices on a napkin. Put cheese on top. Wrap it in rolls. Place on a plate.
3. Drizzle olive oil over salad mix. Let's add salt and pepper. Sprinkle with lemon juice. Mix. We put it on the rolls. Garnish with chili pepper. Drizzle the rolls with olive oil.

Seafood and cheese rolls

Ingredients:

• sole (fish) 600 grams
• spinach
• curd cheese 100 grams
• feta 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 portions 1 cm thick and lightly beat. Sprinkle with lemon juice, salt and pepper.
2. Combine 150 grams of spinach with onions and garlic and chop with a blender.
3. Mix the spinach mass with cheese, crumbled feta cheese and cottage cheese. Add oregano, salt and pepper. Mix everything well.
4. Spread the resulting mass onto the fish fillet, roll it into rolls and place it in a greased form. To maintain the shape, cut the rolls with toothpicks.
5. Grease the rolls with melted butter. Bake for 20 minutes at 180 degrees.
6. Place the finished rolls on a plate and decorate with herbs.

Appetizer of red fish with curd cheese

An excellent alternative to our usual red fish sandwiches. The appetizer is prepared in a matter of minutes, and it turns out really tasty. It is best to use lightly salted fish. Instead of cream cheese, you can use any soft cream cheese such as Philadelphia or Napoleon. Cheese with additional flavor or aroma is also suitable. Any crispy cookie is suitable as a base. Take note of this simple way of serving 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 portions.
2. To prepare an appetizer 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. Place a piece of red fish, a slice of fresh cucumber on top and garnish with herbs if desired. The appetizer is immediately ready to serve.

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 sprigs;
• any hard cheese - 100 g;
• salt pepper;
• bunch of lettuce.

Cooking method:

1. Wash the lettuce leaves and arrange them nicely on a plate.
2. Wash the tomatoes and cut them crosswise into circles about a centimeter and a half thick.
3. Place the cream cheese in a bowl
4. Squeeze the garlic there and sprinkle with ground black pepper.
5. Place the tomatoes on a dish on top of the leaves and add a little salt.
6. Finely chop the greens (in this case dill) and add them to the mixture.
7. Place curd filling on each circle.
8. Sprinkle finely grated cheese on top. Serve to the table.

Snack on crackers with cream cheese

Holiday appetizers are filling thanks to sausage. This recipe uses smoked ham, but ham will also work. One point: the sausage must be uniform for ease of bending; large pieces of lard may interfere or fall out unsightly. Cottage cheese should not be confused with cottage cheese; this characteristic soft mass can be found in any supermarket. An appetizer with a homemade processed cheese sandwich will be even tastier. We take spices to taste, but I recommend 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;
• several sprigs or leaves of fresh herbs (parsley, dill, basil, lettuce);
• 100 g black olives (20 pcs.);
• 100 g sliced ​​sausage (10 slices).

Cooking method:

1. Mix the cream cheese with paprika, salt and pepper in a bowl with a spoon. If the sausage is salty, do not add too much salt. Let the neutral taste of cheese make the appetizer harmonious, because there will also be an olive. Spices not only add 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 parts crosswise. Depending on the size of the crackers, make sure the piece fits comfortably on the cracker.
3. Fill a pastry bag with cheese and apply the mixture onto the cracker in a circle, from the edge to the center. This creates a relief layer of cheese cream. You need salty crackers, preferably round ones, but small square ones are also possible. Check how easy it is to bite into the cookie. It is good if it is dense, but easily broken.
4. We decorate all the cookies this way. By the way, you can make a pastry bag yourself. Make a square out of a sheet of parchment paper and fold it diagonally. The result is a triangle. Turn the obtuse angle up and fold the funnel from one acute angle to the other. Cut the edge of the funnel at an angle or give the tip a star shape for a relief design. Done, now you can fill the curd mass and decorate the crackers. This pastry syringe is used once.
5. Place the sausage pieces deep into the cheese mixture in a zigzag pattern at an angle, as in the photo. The result will be something like the Latin letter S. The cheese mass is dense, it will hold the sausage in the desired shape. Try not to touch the cream with your fingers to avoid unsightly dents. By the way, the thinner you cut the plastics, the easier it will be to form such a wave.
6. Place olives and sprigs of herbs into the fold of the sausage (don’t 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 the appetizer will also not be out of place. 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 plate and serve.

Zucchini roll with curd cheese

Summer is the season for zucchini, and you can cook everything from them. Among my favorite zucchini recipes is zucchini roll. It’s not difficult to prepare, but it turns out so delicious. You can make any filling you like: vegetable, mushroom, curd. I have it with cottage 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 (slightly heaped) 1 tsp.
• black pepper
• curd cheese 400 g
• any greens 1 bunch
• garlic cloves 2 pcs.
• parsley leaves for decoration

Cooking method:

1. Grate the zucchini on a coarse grater, add salt, and let stand for 10 minutes. Drain off the juice and squeeze well.
2. Add yolks, sour cream, flour with baking powder to the squash mass, add pepper if necessary.
3. Beat the whites into a stable foam, carefully add them into the zucchini mass in three or four additions, gently stirring from bottom to top.
4. Cover a baking tray with baking paper, grease it with vegetable oil, and place parsley leaves on the paper for decoration (you can do without decoration).
5. Here you need good quality paper to which nothing sticks, and be sure to additionally lubricate it with oil. Baking tray size 29/35 cm.
6. Carefully pour the dough onto a baking sheet so as not to knock off the pattern of parsley leaves. Smooth the dough over the surface. Bake in an oven preheated to 180 degrees for 15-20 minutes.
7. Remove the cake from the oven, place it on a (dry) towel along with the paper, and leave to cool for about 30 minutes.
8. While the zucchini crust is cooling, prepare the filling. Mix curd cheese with any finely chopped herbs, finely chopped garlic, and puree everything with a blender. if the cheese is not salty, add salt to taste. Carefully separate the paper from the crust and brush the crust with the filling. Roll up the roll and put it in
9. refrigerator for 2-3 hours for soaking, during which time the roll will become very tender.

Lavash roll with curd cheese

Ingredients:

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

Cooking method:

1. Prepare food. Wash the lettuce leaves and dry them. Hard-boil the eggs and cool.
2. Grease the pita bread with curd cheese, leaving the edges of the pita bread clean.
3. Peel the eggs, grate on a coarse grater and place on pita bread in the form of a strip.
4. Then lay out the lettuce leaves in strips.
5. Cut the meat into thin slices. Place the meat in one row after the greens.
6. Cut pickled or pickled cucumbers into thin slices and place next to the meat.
7. Grate the cheese on a fine grater and place in the next strip.
8. Fold 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 put it in the refrigerator for 1-2 hours.
10. A tender, tasty and spicy snack roll of lavash 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 stems, and dill sprigs in water. How to make 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 either a long salad cucumber or 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 grate soft cheese on a coarse grater. Chop green onions and dill and 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 simply lay them out on the board; if short, then several pieces overlap
6. Using your hands, form small balls of the filling and place them on the cucumber ribbons.
7. Twist the ribbons of filled cucumbers to form rolls and secure with toothpicks. Place on a platter and serve. If desired, the cucumber rolls can be refrigerated for about 20-30 minutes.