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Caramelized Onion Dip

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This homemade caramelized onion dip is definitely worth making! The flavor is so much richer than anything you can purchase in the stores. A perfect dip for holidays, super bowl parties, or weekend snacking!

Caramelized onion dip on chips and in a dish.

It takes a lot for us to claim something as 'THE BEST' and this dip has earned that title. This is The Best onion dip we have had. So easy to make using homemade caramelized onions. See our How To Caramelize Onions post for the 101 on caramelizing onions.

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Caramelized onions, cream cheese, sour cream, salt and pepper in individual dishes.

Caramelized onion dip vs. French onion dip

French onion dry soup mix was first made in 1952 by Lipton. Two years later, in 1954 a woman in California made the first dip using the Lipton dry soup mix. It went by two names for years, French onion dip and California dip. Lipton's French onion dry soup mix boxes started carrying the recipe and the onion dip became widely popular as Lipton's French onion dip.

While onion dip made with the dry mix is fine, making onion dip using homemade caramelized onions is a game changer! There are levels of flavors you just can't get from a dry box mix. Caramelize the onions in advance (they take about an hour), are very easy, and are SO delicious! Our How To Caramelize Onions post contains info on recommended equipment, how to make in advance, and how to store caramelized onions in the fridge and freezer.

Chopped caramelized onions on a board.
Chopped, deep, golden brown caramelized onions.

Basic Order for Making Caramelized Onion Dip

This onion dip recipe combines just a few ingredients together for this amazing onion dip.

  • Caramelized onions. We use 2 large onions and 2 Tablespoons butter to caramelize the onions and get this rich, sweet flavor. If making the caramelized onions in advance, we use ¾ cup caramelized onions.
  • Cream cheese and sour cream hold everything together and make a creamy base for this dip.
  • Salt and pepper to taste.
Mixing the cream cheese, sour cream, and caramelized onions together.

Favorite Riffs

Most of the flavor comes from the great caramelization on the onions. Add a little spice with a dash of cayenne pepper or some diced roasted jalapeño peppers. Use Greek yogurt instead of sour cream.

Make Ahead and Time Saving Tips

Make the caramelized onions in advance and store in the refrigerator (up to a week) or freezer (up to 2 months) until ready to make this recipe. With already made golden brown, caramelized onions, this dip comes together in just minutes. This is a perfect appetizer when company is coming. See How To Caramelize Onions for more information.

Make the dip up to a week in advance and store in an airtight container in the fridge until ready to serve. The dip can also be frozen for up to 3 months. We prefer to freeze the caramelized onions on their own and then just mix the thawed onions with the cream cheese and sour cream as needed.

Serving Onion Dip

Our all time favorite thing to serve this dip with is, of course, potato chips. The saltiness of the chips with the sweetness of the dip is delicious! This is also great with sliced baguettes, crackers, or veggies (carrots, celery, broccoli, cauliflower, bell peppers).

It brings an extra layer of flavor spread on a chicken sandwich, burgers, or grilled sandwiches. Add to hot pasta for a creamy, sweet addition.

Caramelized onion dip on chips and in a dish.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this dip will last up to a week in an airtight container in the refrigerator.

Other Favorite Dip Recipes

Some Common FAQ's

Can I substitute sautéed onions for the caramelized onions?

Not recommended. Sautéed onions, while soft, haven't had the time to develop the sweetness of caramelized onions which means you will miss that amazing flavor desired in this dip.

Can I freeze the dip?

Yes it can be frozen for up to 2 months in an airtight container. Thaw in the refrigerator and then give a good stir before serving. NOTE: Since this dip comes together so fast, we prefer to freeze the caramelized onions separately, thaw, and mix with the other ingredients when needed.

Caramelized onion dip in a dish.

How To Caramelize Onions

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This caramelized onion recipe is so easy to make. Use them as a secret ingredient that can take a dish from good to amazing!

Caramelized onions in a dish.
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Most Important Item in Making Caramelized Onions

TIME! There is no way to rush a good caramelization on onions. They take the time they take to get that sweet, caramel-y finish. Plan at least an hour to get that perfect caramelized finish on the onions.

Butter, raw onions, and salt.

Basic Order of Operations

We said caramelizing onions was easy, and it is. Just three simple ingredients, a cast-iron skillet, and time.

  • Peel the onions and slice them thin.
  • Melt the butter in a large cast-iron skillet over medium heat. We use 1 Tablespoon butter for each large onion.
  • Add the onions to the skillet and salt to taste.
  • Cook on medium-low heat, stirring periodically, until onions reach a dark golden brown, caramel color.

How many onions should I use?

Caramelizing releases the liquid in the onions which significantly reduces their volume. Some very general guidelines for quantities are:

  • 1 large, unpeeled onion weighs 300-340 grams (10-12 ounces)
  • 1 large, thinly sliced onion is about 4 cups
  • 1 large raw onion yields between ⅓ and ½ cup caramelized onions, approximately 100 grams

We like to caramelize a lot of onions at once and then store them for later use. Our largest cast iron skillet (14 inch) will hold 4 large onions.

Raw, peeled and sliced onions in a dish.

Equipment

We find a mandolin very useful for slicing the onions. It gives a uniform size and is very quick and easy. No mandolin? A sharp knife will definitely work, just take your time and slice them as even as possible.

Cast-iron. We love non-stick pans for most things, but not caramelizing onions. In our tests, the onions in the cast-iron skillet were sweeter with more caramel-y goodness. They got gooey bits in the bottom of the pan while there were none in the non-stick pan. These bits are scraped off the pan when stirring the onions as they cook and add SO. MUCH. flavor to the finished onions!

Size of skillet. Use a large skillet, one that will easily hold the amount of sliced, raw onions. Onions contain natural sugar and release liquid when they cook. The combination of the natural sugar and liquid in the onions plus the heat is where that delicious caramelization comes from. If the skillet is too small, the onions tend to steam in the liquid before it evaporates.

If you don't have a skillet large enough for all of the onions you want to caramelize, use multiple skillets or make them in batches. Just remember the general rule; 1 Tablespoon butter to 1 large onion.

Cast iron skillet with raw onions to caramelized onions.

Riffs

We think caramelized onions are just about perfect with just onions, butter, and a pinch of salt. Almost any onion can be caramelized; red, sweet, yellow, white, pearl - they all work.

We do not recommend adding brown sugar as a means to 'speed up' the caramelizing process. The onions need time and heat to release the natural sugars in them to give that sweet flavor. Adding brown sugar doesn't hurt the onions, we just don't think it is necessary.

Make Ahead of Time

Caramelized onions are a great item to make ahead of time and have on hand for whenever they are needed. We caramelize onions in large batches and store them until needed. The amount of onions we can caramelize is restricted based on the size of our pan. You need a large pan to give the onions room to cook without steaming in the liquid they produce.

How to store caramelized onions?

Store caramelized onions in an airtight container in the fridge up to a week or in the freezer for up to 2 months. Freeze caramelized onions in small containers, or ice cube trays, for easy thawing when you only need a small amount. If using ice cube trays, once the onions are frozen, transfer to an airtight container.

Caramelized onions in cast iron skillet.
Note all the delicious, gooey, sweet caramelization on the bottom of the skillet! This is what we are looking for.

How To Use Caramelized Onions

Let us count the ways!

Onions caramelized in cast iron skillet.

Some Common FAQ's

Can you make caramelized onions faster?

No. You need the long, slow cook time to let the sugars develop in the onions. It is worth the wait!

Can I add brown sugar to the onions?

Yes, but it isn't necessary. Let the natural sugar in the onions do the work for a great flavor and color.

Can I make caramelized onions in a crock pot or instant pot?

No. Not if you want a true caramelized onion. A crock pot will steam the onions and soften them, but it won't give you that caramelization that is so delicious. An instant pot might have a saute mode, but it still won't give you that caramelization we are going for. Trust your cast iron skillet and stove top.

Jalapeno Popper Dip

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This easy jalapeño popper dip with bacon is a take on the favorite stuffed jalapeño bites! A delicious addition to any appetizer buffet table.

Jalapeño popper dip on a cracker.

Jalapeño poppers are an all time favorite appetizer. Jalapeños stuffed with cheese, wrapped in bacon, and baked until crispy - what's not to love? They can be a lot of work. Enter this easy, fast jalapeño popper dip recipe! The same great flavors in an easy to make and oh-so- delicious dip!

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Basic Order of Operations

  • Jalapeño peppers. Seed and remove stems from the fresh jalapeño peppers. Roast on a baking sheet until skin is starting to blacken. Remove and let sit until cool enough to handle. Dice them into small pieces.
  • Cheese. Combine cream cheese with goat cheese and mix until well combined. This can be done by hand or with a hand mixer.
  • Bacon. Mix bacon into the cream cheese mixture.
  • Bake. Place in a baking dish and bake until golden on top.
  • Serve warm. This is great served with baguette slices, tortilla chips, or crackers.
Fresh jalapeños, cream cheese, goat cheese, and bacon.

Jalapeño Peppers

A Little History on Peppers and Heat

Wilbur Scoville, an American pharmacist, found a way to measure the amount of capsaicin in peppers. Capsaicin is the main chemical that makes hot peppers spicy hot! The level of spicy heat is measured in Scoville Heat Units (SHU) using the Scoville Scale. There is a HUGE difference in the heat level of peppers.

  • Bell peppers are at the bottom with a rating of 0 SHU (means no heat).
  • Jalapeño peppers, commonly used in cooking, rate 2500-8000 SHU.
  • Ghost peppers, which most of us have heard of, measures 855,000 SHU. THAT'S HOT!
  • Pure Capsaicin is at the top of the scale with a rating of 15,000,000 SHU - Umm, NO - JUST NO!!
Roasted jalapeños on baking tray.

Roasting and Cutting Jalapeño Peppers

We recommend using gloves when cutting and seeding jalapeños, especially if your hands are sensitive to the oils in hot peppers. Never touch your face or eyes when cutting hot peppers (we've been there and done that and it is NOT FUN)!

Since the heat in jalapeños varies with some quite hot and others not as hot, the number of jalapeños may need to be adjusted. Roasting the jalapeños reduces the heat in them, but if you are sensitive to hot foods (yet still love these flavors!) add half of the diced jalapeño peppers, taste and add more until you reach your level of desired heat. If you like hot dishes you can probably add more roasted peppers.

Equipment We Used

We used a nonstick silicone baking mat to line our sheet pans when roasting the jalapeños but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Our Favorite Riffs

We LOVE this cheese combination, but you can substitute shredded cheddar or feta cheese for the goat cheese in this roasted jalapeño dip recipe. We don't recommend replacing the cream cheese in this recipe.

Make this jalapeño dip recipe vegetarian by skipping the bacon.

Cream cheese, goat cheese, and bacon mixture.

Make Ahead Tips

Mix this jalapeño pepper dip up to 3 days in advance but don't bake it. Store in an airtight container in the refrigerator until ready to serve. Remove from the refrigerator and bake in a 425ºF oven for 10-15 minutes. NOTE: DO NOT use a glass baking dish if moving straight from the cold refrigerator to the hot oven, as the dish may break. We recommend a cast iron skillet or metal baking dish. If in a glass dish, bring to room temperature on the counter before placing in the hot oven.

Jalapeño peppers freeze great and roasting jalapeños, as well as reducing the heat of the pepper, gives a nice smokey flavor. Purchase jalapeños during the growing season, roast in large batches, and freeze in airtight containers until needed.

FUN TIP: If you purchase your jalapeños from a farm specializing in peppers, they may have large tumbling roasters to roast the peppers. If so, this is an easy, fast way to get your peppers roasted in large batches!

Serving This Dip

We like serving this straight out of the oven in a casserole dish, ramekin, or just a nice baking dish. This jalapeño dip can also be kept warm in a crockpot, or fondue pot, on the lowest setting for longer events. Place a basket of baguette slices, crackers, or chips next to the dish of dip.

Jalapeño cream cheese dip in baking dish.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this jalapeño popper dip will last in the fridge for up to 3 days. Reheat in the oven or serve cold.

Other Favorite Dip Appetizers

Jalapeño popper dip on crackers.

Some Common FAQ's

Do I need to remove the skin of the jalapeño?

No. We tested this with and without removing the skins and found, since roasting the pepper softens the skin, it is absolutely fine to leave the skin on.

Do the jalapeños have to be roasted?

While we strongly recommend roasting the jalapeño peppers, you can skip that step if you want. We like the smokiness achieved from roasting the peppers. Roasting also reduces the heat level of the jalapeños. If not roasting the jalapeños, add them in stages and taste after each addition to make sure the dish is not too spicy.

Can you freeze jalapeño popper dip?

Yes. Mix it up but don't bake it. Place roasted jalapeño cheese mixture in an airtight container and freeze for up to 3 months. Thaw in the refrigerator and follow recipe for baking. You can go straight from the freezer if you like. Cover the dish of jalapeño dip and place in a cold oven. We recommend using a dish that can go from the freezer to the oven. Turn the oven on and heat the dip until it is hot throughout.

Jalapeño cheese dip on crackers.

Tomato and Corn Pastry

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These tomato and corn pastry bites are a fast and easy appetizer. Perfect for your next party or as an anytime snack! So simple to make and so delicious. Vegetarian.

Baked puff pastry with tomatoes, corn, and basil.

It doesn't get much easier than this simple appetizer. This bite is like a mini tomato corn galette and only needs 4 ingredients; frozen puff pastry, cherry tomatoes, corn, and fresh basil. Ready in 30 minutes! Impress your friends at the next super bowl party, holiday get-together, or company dinner.

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Puff pastry, cherry tomatoes, corn kernels, and basil.

Basic Order of Operations

  • Prepare puff pastry. Thaw frozen puff pastry dough in fridge. Once thawed, unroll puff pastry and use a rolling pin to roll out to 10 x 9 inch rectangle. Cut pastry into 12 equal squares and place on a lined baking sheet. Brush with olive oil.
  • Add toppings. Place 3-4 halved cherry tomatoes, fresh corn kernels (canned and frozen corn also works), and chopped fresh basil in the middle of each pastry square. Leave a small border of pastry around the toppings.
  • Bake.
  • Enjoy!

What tomatoes to use?

The water content in tomatoes, especially larger tomatoes than cherry tomatoes, can vary quite a bit. Tomatoes with higher water content release quite a bit of liquid as they cook and result in a soggy pastry bottom, which no one wants! We used halved cherry tomatoes for this recipe and they work great.

Larger tomatoes also work if we just add these few extra steps to remove some of the water from the tomatoes.

  • Dice the tomato.
  • Sprinkle the tomato pieces with a pinch of kosher salt.
  • Place the salted tomato pieces in a strainer for 10-15 minutes. The water will release and drain out.
  • When ready to assemble the pastry bites, give the tomatoes a gentle stir (to release any remaining liquid) and assemble as directed.
Puff pastry cut into squares ready to bake on a sheet pan.

Puff pastry vs. pie dough

Puff pastry and pie dough are made with flour, fat (like butter), water, and salt. The process for each is very different which is why they don't bake up the same.

Pie dough mixes the flour and fat together until they are well mixed. A good pie dough will still be flaky and crisp, just not have thin, puffy layers.

Puff pastry is made by rolling together many layers of alternating dough and fat. As the pastry bakes, the water in the layers of butter becomes steam creating thin, puffy, flaky layers. Puff Pastry is flaky yet sturdy, crispy yet light.

For these tomato and corn pastry appetizers, we like using the versatile and easy-to-use puff pastry. We usually use the Pepperidge Farm Puff Pastry Sheets. They are consistent, good, and readily available in the freezer section at most grocery stores.

We like the puff pastry a little thinner for these corn and tomato pastry bites. These appetizers can be made as large or small as you want. Leave the puff pastry sheet whole and make a large corn and tomato tart. Adjust the amount of toppings to fit the size of the pastry square. Bake time may also need to be adjusted depending on the size, be sure to bake until the pastry is a golden brown.

  • Using a full puff pastry sheet makes a great dish similar to a tomato corn galette. Bake until a pastry is golden brown. Cut into pieces to serve.
  • A larger pastry square makes a great sit-down, plated appetizer.
  • Smaller sized pastry squares are great for a single bite appetizer. If making very small squares, use your finger to indent the middle of each square a bit before adding the toppings. This will help the fillings stay on the square as the pastry puffs around the edges.
Puff pastry squares topped with halved cherry tomatoes, corn, and basil before baking.

Equipment We Used

We use a nonstick silicone baking mat to line our sheet pans. We love using a baking mat because it is reusable. Just wash, dry and use again! No silicone baking mat? Use parchment paper instead.

A pizza wheel works great to cut the puff pastry. No pizza wheel? Use a sharp knife instead.

Our Favorite Riffs

Add some goat cheese, feta cheese, or white cheddar to the pastry before baking. We like adding this first, before the tomatoes, but it can also be added after the corn. Add some crispy bacon or pancetta, or cooked chicken. Before serving, drizzle with some pesto or balsamic reduction.

Unbaked and baked puff pastry squares with tomatoes, corn and basil.

Make Ahead Tips

These are great made ahead of time. Prepare the pastry bites up to the baking step. Loosely cover the sheet pan and refrigerate until ready to serve. Remove from the fridge and place in a preheated 400º F oven. Bake as directed and serve immediately.

While we like these served warm, they are equally delicious at room temperature.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these will store overnight in the fridge. Refresh them in a 400º F oven until warm. Saving much longer than overnight will lead to soggy puff pastry.

Baked puff pastry with tomatoes, corn, and basil.

Other Favorite Puff Pastry Recipes

Some Common FAQ's

Can I use pie dough instead of puff pastry?

Yes. Puff pastry has the unique quality of puffing when it bakes, partly due to the many layers in the dough. The topping in the middle acts like a weight and holds that part of the pastry down so you end up with an almost bowl like, flaky, pastry. Pie dough does not have these many layers so you won't get the same puffed visual in the final bite. Pie (or galette dough) will look different but be equally delicious.

Can I make these in the air fryer?

Yes. An air fryer, while not exactly the same as a convection oven, works similar to one. Place these pastry bites on your air fryer pan and bake until they are golden brown.

Tomatoes, corn, and basil in puff pastry squares.

Pulled Pork Potato Skin Bites

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These pulled pork potato skins are loaded with tender pulled pork, BBQ sauce, and sour cream. A perfect appetizer for a super bowl party, family gathering, game night, or just because! Gluten Free.

Potato skin bite topped with pulled pork, sour cream, and green onions.

We have a love-love relationship with these crispy, homemade potato skins. First, crispy potato skins - yes please. Then tender pulled pork - we're in. Like we said, love-love!

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Ingredients

  • Potatoes. We like using russet potatoes in this potato skins recipe. The skins get nice and crispy while the inside stays soft. Yukon gold, red, or sweet potatoes would also work for this recipe.
  • Pulled pork. Use what you love. For an easy recipe try the BBQ pulled pork in this recipe. It is simple and delicious.
  • Staples. Butter, oil, salt, green onions, and sour cream.
Russet potatotes, pulled pork, sour cream, butter, oil, and salt.

Basic Steps for How To Make Potato Skins

  1. Rub olive oil and salt on the outside of each potato. Potatoes should be washed and dried. We like to just use our hands to rub the oil into the skin of each potato and then sprinkle the coarse salt on top.
  2. Place potatoes on a baking sheet and bake until soft. Let cool enough to handle them. Cooling usually takes about 15 minutes.
  3. Cut each potato in half and scoop out all but ¼ inch of the inside of each potato to form the baked potato skins. Use a spoon to scoop out the soft inside potato.
  4. Brush the inside of each half with melted butter. This helps give the inside a crispiness when we place them back in the oven.
  5. Cut each half into quarters and bake until crispy in a hot oven. We want a hot oven to crisp it quickly.
  6. Top with warm pulled pork, BBQ sauce, sour cream, and green onions.
  7. Enjoy!
Russet potatoes baking, halved, and scooped for potato skins.

We made these baked potato skins into a bite (or two) sized serving because we love small bites, plus it makes them easier to eat! For a bigger potato skin, cut the scooped out potato skin into halves instead of quarters or don't cut it at all.

How to tell when a baked potato is done?

Once a potato is fully baked it will be soft if pressure is applied to the sides. Once they seem soft, we pierce ours with a toothpick or cake tester to make sure they are baked all the way through. It should go in easily and pass through the middle of the potato.

When crisping up the potato skins, keep an eye on them. You want them to crisp up but not burn. Make sure to scoop the potatoes leaving about ¼ inch potato inside the skin. If you go all the way to the skin (which we always seem to do in a few spots) there will be some darker, crispier parts in the skin. STILL GOOD but it they are easier to burn.

Why do we crisp our potato skins before adding the pork? We like a crispy skin all around. If we add the pork before crisping, only the potato showing will get crispy while the pork can dry out.

Crisping up potato skin bites.

Our Favorite Riffs

It is so easy to make these potato skins your own. Use shredded chicken instead of pork. Add some gouda, provolone, jack, or shredded cheddar cheese to the skins the last few minutes of crisping them. Spice it up with some diced jalapeños in the sour cream or some hot sauce.

We used russet potatoes for these easy potato skins but a yukon gold potato or red potato also works. If the potatoes are small use more of them and cut them into the desired size before crisping the scooped skins in the oven.

These were made in the oven but they work just as good in an air fryer. Keep an eye on the time as the potatoes may not take as long to bake initially and they may crisp up faster than in the oven.

Time Saver Tips

This recipe is great for using up leftover baked potatoes and pulled pork. To use leftover potatoes, just cut them in half, scoop out the inside and proceed with the recipe as directed. It may take a few extra minutes to crisp them up if they are starting out cold.

Use a favorite pulled pork recipe or try this one from our friends over at Life As A Strawberry from their BBQ Pulled Pork White Cheddar Mac & Cheese recipe, which is amazing! When serving pulled pork for dinner, just save a cup for this potato skin recipe. Save in the fridge, or freezer, until ready to make your potato skins appetizers.

Baked potato skin quarters filled with pulled pork, then BBQ sauce, and topped with sour cream and green onions.

Make Ahead Tips

These stuffed potato skins are great to make ahead of time. Bake, scoop, and crisp the potatoes. Fill with the pulled pork, cover, and refrigerate until ready to serve. Remove from the fridge and place in a 400 degrees Fahrenheit oven until warm. 5-10 minutes. Remove from the oven, top with BBQ sauce, sour cream, and green onions and serve.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

We don't recommend saving potato skins that have the sour cream on top since there is no way good to reheat them. If the potato skins don't have the sour cream yet, and you are within the FDA recommendations, these baked potato skins will last in the fridge up to 3 days.

Other Favorite Appetizer Recipes

Potato skins with pulled pork, sour cream, and green onions on a piece of parchment paper.

Some Common Potato Skins FAQ's

What are the best potatoes for potato skins?

We love using a russet potato for baked potatoes and potato skins. When baked the skin of a russet gets nice and crisp while the inside potato is soft - which makes it easy to scoop the potato out. A yukon gold or even sweet potato will also work.

Can I freeze these potato skins?

Yes. The potato skins can be frozen before or after crisping. Make sure they are completely cooled before placing in an airtight container and freezing. Thaw the skins first or place them directly into the oven until crispy and golden brown. Freeze the pulled pork separately, thaw, and heat before assembling the potato skins.

Crispy potato skin quarter loaded with pulled pork, sour cream, and green onions.

Eggless Mini Banana Cupcakes

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These homemade banana cupcakes are soft, moist, and NO EGGS! The recipe is for a mini cupcake but equally good (and easy) as a full size cupcake. A delicious snack, treat, or dessert for family and friends. 

Mini banana cupcakes with cinnamon buttercream frosting.

We love banana bread. We love cupcakes. We love mini bite sized food. So, obviously we needed a mini banana cupcake to love - and this is it! PLUS #eggfree.

While we made these moist banana cupcakes mini size, they can also be a full sized cupcake or 8 inch cake.

Ingredients for eggless banana cupcakes and cinnamon buttercream frosting.
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How to Make Banana Cupcakes From Scratch

Making a cupcake (or cake) from scratch is easy and fast and the results are SO. GOOD. Even more importantly, they are fun to make! A few things to note about this homemade banana cupcake recipe.

  • Use a medium to large banana. You want at least 113 grams of banana (after it is peeled) for this recipe. Using a little more is not a problem, but using a lot less may give you a drier cupcake with less banana flavor.
  • Apple butter (or applesauce) replaces the egg in this recipe. Eggs contribute to the overall texture as well as act as a leavening agent in baked goods. Apple butter helps bind ingredients together just like eggs.
  • We used cupcake liners in our mini muffin tins for these cupcakes. If your cupcake liners sometimes stick to the cupcake, give the liners a very quick spritz with cooking spray. We also love using our silicone mini muffin pans with no liners when making this banana cupcakes recipe.
  • This easy banana cupcakes recipe makes 36 mini cupcakes, 10-12 full sized cupcakes, or one 8 inch cake. Adjust the baking time for larger sized cupcakes or cakes. Bake until a cake tester or toothpick inserted in the middle comes out clean.
Mixing eggless banana apple cupcake batter.

Equipment We Used

We used our trusty hand mixer when mixing the batter. It makes combining the banana and apple butter with the other ingredients so easy and fast. A stand mixer or mixing by hand will both also work.

We spread the frosting on with the back of a spoon. To pipe the frosting on we recommend a piping bag and tips. For some great frosting tips see this post on How to Frost the Perfect Cupcake.

Our Favorite Riffs

Add your own spin to these cupcakes. Add some toasted chopped walnuts to the batter. Hide a chocolate surprise in the middle of each cupcake by pressing a piece of chocolate bar or a few chocolate chips into the middle of each cupcake before baking. Press a few fresh blueberries into the middle of each mini cupcake.

We use this easy, delicious, homemade apple butter from our friends at Life As A Strawberry for the eggs in these cupcakes. We make a few batches of the apple butter during apple season and freeze in small containers to use all year long. Applesauce also works fine in this recipe. If using a store purchased applesauce, select one with little (or no) sugar and no additional flavors. For those not wanting an egg free version, use one whole egg in place of the apple butter.

We are making these banana cupcakes without buttermilk. We use a combination of vinegar and milk instead. If you have some buttermilk you want to use up replace the milk and vinegar in the recipe with the buttermilk.

Eggless banana cupcake batter in bowl with empty, lined muffin tin and cookie scoop.

Banana Cupcake Frosting

We love the subtle compliment of cinnamon in the buttercream frosting with these banana apple cupcakes. Other frostings like this chocolate fudge frosting, cream cheese frosting, or peanut butter frosting are equally delicious.

Decorating Banana Cupcakes

We eat these cupcakes so fast we have never made it to the 'make these look pretty' phase! If you want to amp up the pretty factor on these cupcakes this post, 14 ways to decorate cupcakes like a pro has some great, easy ideas to try.

Unbaked and baked banana cupcakes in muffin pans.

How to Store These Cupcakes

Cupcakes begin to dry out when they are stored on the counter too long. These cupcakes will last in an airtight container on the counter for up to 4 days. If you want to store them longer consider freezing them.

You can freeze these banana cupcakes?

ABSOLUTELY! We love making things ahead of when they are needed and freezing them. Follow a few basic steps for the best results if freezing these (or any) cupcakes.

  • Let the cupcakes cool completely. Once they are totally cool, store in an airtight container and freeze for up to two weeks.
  • If freezing the cupcakes for longer than a few weeks, we recommend wrapping the cupcakes tight in plastic wrap, then place in an airtight container and freeze. This will help prevent freezer burn. NOTE: We don't like using single use plastic but haven't found a better solution for wrapping the cupcakes. We keep experimenting and will update this when we find a good solution.
  • Freeze cupcakes before frosting. While cupcakes can be frozen after they are frosted, we like freezing the cupcakes before frosting them, especially if they are going to be frozen for any longer than a week or two. Frosting the cupcakes after thawing and before serving helps keep the frosting fresher.
  • Thaw cupcakes on the counter at room temperature. Once thawed, frost them and enjoy!

For more info on how to freeze (and store) cupcakes, check out - Cupcakes 104: How to Store and Freeze Cupcakes.

Unfrosted mini eggless banana cupcakes.

Try Our Other Favorite Sweet Recipes

Some Common FAQ's about Banana Cupcakes

How are these different than banana muffins?

In general, it is all about the ratios of ingredients. Muffins are usually heavier and more dense than cupcakes. To make cupcakes sweeter plus light and airy they may have less flour and more oil, sugar, and leavening than muffins.

Can I make these a full size cupcake?

Of course! They are great as a mini cupcake (because we love mini bite sized food) or a full size cupcake. You may have to increase the bake time for full size cupcakes.

Can I freeze bananas?

Bananas can be frozen with or without the peels. We like peeling them first because, truthfully, we don't like the squishy feeling of the peel when we go to use the banana. Plus, since they are so mushy, it is harder to peel them after they thaw. Just peel them, wrap them, and store in an airtight container in the freezer. Remove the number of bananas needed for the recipe, thaw (20-30 minutes on the counter) and add to the recipe. We freeze our bananas whole since we almost always use a whole banana in a recipe. Freezing them in pieces also works great.

Eggless banana apple cupcakes with cinnamon buttercream frosting.

Cranberry Turkey Meatballs

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These cranberry turkey meatballs are so easy to make! A delicious savory cocktail meatball for appetizers, snacks, or party food.

Turkey meatball on a cocktail pick sitting on a wood serving board.

We always have cranberry sauce at our Thanksgiving dinners. We make it in advance because everyone wants it, dish it up in the fancy glass bowl for dinner, and end up putting everything but 1-2 bites back in the refrigerator after dinner! Now what do we do with it? Enter these easy cocktail meatballs with cranberry sauce and brandy!

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Ingredients

Did we say easy? WE. MEAN. EASY! Three ingredients plus water and you are ready for a delicious appetizer.

Cocktail meatballs, cranberry sauce, and brandy in individual dishes.
  • Frozen, pre-cooked turkey meatballs - use your favorite turkey meatballs (store bought or homemade). Also works great with ground beef or chicken meatballs.
  • Cranberry sauce - a great use for leftover cranberry sauce. We like using a fresh whole cranberry sauce, but a jellied cranberry sauce will also work.
  • Brandy - brings a nice depth of flavor and blends great with the cranberries. We usually use E&J V.S. brandy, but use whatever you have and like to drink.

If you want to make your own turkey meatballs and cranberry sauce, we use these recipes from our friends over at Life As A Strawberry - Meal Prep Turkey Meatballs and Easy Homemade Cranberry Sauce. Both recipes are both DELICIOUS and EASY!

Additions and Substitutions

We like the simplicity and ease of these cocktail meatballs, but make them your own.

  • Brandy. While brandy is a staple in our pantry, this recipe can be made without it. Use a splash of whiskey, sherry, or beer. Use apple juice, white grape juice, or water for an alcohol free version.
  • Meatballs. We like these with turkey meatballs - keep the holidays going with a turkey dish! This cocktail meatball recipe is also great with ground beef or chicken meatballs.
  • Cranberry sauce. If the cranberry sauce is too sweet add a splash of lemon or lime juice or red wine vinegar. The acid in the citrus and vinegar will help reduce the sweetness in the cranberry sauce. Let the sauce heat for a few minutes, taste and add a little more if it is still too sweet.
  • Spice it up. Add some fresh diced peppers; jalapeño, serrano, or anaheim. Extra credit for roasting them before dicing! Make these into spicy cranberry meatballs by adding some spicy chili sauce or hot sauce.
Meatballs, cranberry sauce, and brandy in a crock pot.

Crockpot vs. Stovetop

We made these cranberry cocktail meatballs in a crockpot and on the stovetop. Both work great, but we like the crockpot a little better. By cooking the cocktail meatballs longer and slower, even though they are already cooked, it allows the flavors to really blend and mellow. PLUS, so easy to put it on and forget it for an hour or two!

When making this on the stovetop, heat the meatballs and sauce on low heat, stir frequently, and monitor the liquid. Add more water as needed to keep the sauce from becoming too thick or burning.

Cocktail meatballs in cranberry sauce in a crockpot.

Make Ahead and Time Saver Tips

These are a great make ahead appetizer, goes together in just minutes, and can sit on low in the crockpot for hours. Just keep an eye it and add more water if they start to dry out.

If making your own meatballs, make them, cook them, and store them ahead of time. No time to make your own or ran out? Use a frozen, pre-cooked meatball. There are many good brands out and most stores now carry turkey meatballs. These cranberry cocktail meatballs are also great with beef or chicken meatballs.

Make homemade cranberry sauce ahead of time and freeze or refrigerate according to the recipe directions. No time to make your own? Use a store bought sauce instead. We like using a whole cranberry sauce, but a jellied cranberry sauce will also work.

Crockpot of cooked turkey meatballs in cranberry, brandy sauce.

Equipment

We like making these in a crockpot. They can be served right in the crockpot for casual events. This will help them stay at a food safe temperature for a longer party! If you want a more formal serving, transfer them to a chafing dish or even a fondue pot for serving.

We like serving them with cocktail picks on the side.

Picks. We do not recommend using colored toothpicks as the color can come off on the food. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores. Here are a few of our favorite pick sources.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these Cranberry Turkey Meatballs will last in an airtight container in the refrigerator for up to 5 days.

Other Favorite Cocktail Meatball Recipes

Cranberry Meatballs FAQ's

Can I make these with no alcohol?

Yes. Use apple juice, white grape juice, or water instead of the brandy.

I don't have a crockpot, can I make these on the stovetop?

Absolutely! We recommend adding a little more water, cooking on very low heat so they can cook longer and the flavors will blend more. Keep an eye on the pan and if it starts looking dry or too thick, add a little more water and stir.

Cocktail meatball with cranberry sauce on a cocktail pick.

Easy Lemon Bars

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These classic lemon bars have a crisp shortbread crust with a burst of lemon flavor! A delicious snack, dessert or addition to a buffet table.

Triangular cut lemon bars sprinkled with powdered sugar on a black board.

WE. LOVE. LEMON. We know it isn't for everyone, but it is one of our favorite flavors here at Appetizer Bliss and these homemade lemon bars are THE BEST! They have a tangy, lemony, curd filling that keeps us coming back for just one more! This easy recipe for lemon squares has about 15 minutes active time plus baking and cooling time.

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Ingredients

Flour, sugar, lemon, eggs, and butter in individual dishes.

These are so easy to make with just a few basic ingredients; flour, sugar, eggs, butter, and lemons. Let's talk LEMONS!

Fresh vs. Bottled Lemon Juice

This lemon bar recipe calls for both lemon juice and lemon zest. While they can be made without the zest it adds so much to the flavor we don't recommend skipping it. We have tried them with fresh lemon juice and bottled (real) lemon juice from the store. Using fresh lemons in this recipe are hands down better than using purchased bottled juice. Fresh squeezed lemon juice has a brighter, more lemony flavor and is frequently less bitter. PLUS - if we are juicing our own lemon, we might as well add the zest!

How Much Juice is in One Lemon

That's a great question! The answer is . . . it depends! The type of lemon, the size of the lemon, how ripe the lemon is will all make a difference in how much juice you can extract from the lemon. We find there is somewhere between 2-4 Tablespoons of juice in a lemon. We always err by buying at least one more lemon than we think we need.

PRO TIP: If we end up not using our lemons in a timely manner, we will zest them, juice them, and freeze the zest and juice in separate airtight containers.

How to Make Easy Lemon Bars

  • Make the crust.
    • Mix flour, sugar, and melted butter together.
    • Scrape mixed crust out of bowl, spread in parchment lined baking pan, and press down pan to form crust.
    • Bake.
Making crust for lemon bars with flour, butter, sugar.
  • While the crust bakes, make the curd-like topping.
    • Mix eggs, sugar, lemon juice, flour, and lemon zest until well mixed and no lumps. We use the same bowl we mixed our crust in - no need to wash.
  • When the crust is pre-baked (20 minutes) pour lemon filling over hot crust and continue baking.
  • Remove from oven and cool. We like cooling overnight in the fridge.
  • Cut. Sprinkle with powdered sugar. Enjoy!

Really, they are super easy and #YUM!

Making lemon filling with eggs, sugar, lemon, and flour.

Some Interesting Lemon Bar Info

While most people considered lemon bars part of the cookie family, they don't rise like cookies. Some recipes will use a leavening agent in the recipe to get a small rise in the lemon filling, but we don't think it is needed. We want a creamy, lemony filling that stands on its own with the shortbread crust. No rise necessary!

Sometimes our lemon bars will release air bubbles as they bake. You can see the result on the baked photo above. This is air escaping from the lemon filling, usually from the eggs and mixing. We don't mind these bubbles since 1) they don't affect the texture or flavor and 2) we will be sprinkling powdered sugar over the top before serving. While we have never been able to remove them completely, they can be reduced by mixing the egg and lemon mixture by hand with a whisk or spatula. Sometimes, gently tapping the pan on the counter, after you pour the lemon mixture on the hot crust, will reduce the air bubbles.

Equipment We Used

We only use a few special items in making these delicious lemon bars. The first is a hand mixer to mix the lemon filling. This can also be done with a whisk, but we are #lazy and the mixer is so much easier and faster! If you don't want so many air bubbles releasing during baking, use a hand whisk.

The second item is parchment paper. We definitely recommend parchment paper! It makes it easy to lift the lemon bars from the pan for cutting. For this recipe we cut two strips of parchment and lay them in the baking pan, one going each direction, to cover the bottom and sides.  You can also place a full sheet of parchment into the pan, tuck the corners, and then press the tuck flat against the sides so the entire pan is covered. PLEASE use parchment paper, it will save you a lot of stress and hassle when getting the lemon bars out of the pan.

Substitutions

While we are advocates of using fresh squeezed lemon juice, these can be made with store bought bottled lemon juice. Not a huge lemon fan like we are? Substitute limes for the lemons.

Cutting a pan of lemon bars into bite sized pieces.

How to Cut Lemon Bars

Make sure the lemon bars are completely cooled, otherwise, the curd filling will just stick to the knife and make them hard to cut. We cool our lemon bars on the counter for about an hour and then refrigerate them at least 4 hours. Remove the lemon bars from the pan by pulling up on the parchment paper and place them on a cutting board.

We like serving these as small 1-2 bite sized treats. Cut them whatever size works best for your purpose. Using a sharp knife and wiping the knife on a warm damp towel between each cut.

  • Cut the 8 x 8 square into 4 equal strips, 2 inches wide.  
  • Rotate 90 degrees and cut the other direction into 4 equal strips (2 inches wide). You should now have 16 - 2 inch x 2 inch squares. These can be served as a large lemon bar at this point or keep cutting!
    • Cut each of the 16 squares into quarters for a 1 inch x 1 inch bite. Total: 64 square bites
      OR
    • Cut each of the 16 squares in half diagonally. Total: 32 mini triangle bites

REMEMBER the two main points in cutting lemon bars. 1) Wipe the knife between each cut to keep your cuts clean and smooth. 2) Make sure the lemon bars are COMPLETELY cooled before starting to cut.

Lemon Bars with powdered sugar dusting on a platter.

Make Ahead Tips and Storing Lemon Bars

We recommend making these simple lemon bars at least a day in advance and cooling overnight in the fridge. Lemon bars store in the refrigerator up to 3 days. We find storing them in the refrigerator much longer leaves a soft, not crisp, shortbread crust.

How to Freeze Lemon Bars

Lemon bars freeze great! They can be frozen uncut or cut for up to a month. Freeze the cut lemon bars individually. Once frozen, layer them in an airtight container with parchment paper between each layer and place back in the freezer. To serve. Remove from freezer, separate them into a single layer if needed, thaw in refrigerator, cut if needed, sprinkle with powdered sugar, and ENJOY!

Other Favorite Sweet Bites

Some Common FAQ's

Is fresh lemon juice better than bottled?

Fresh lemon juice has a fresher, truer flavor than bottled. Some bottled lemon juice can have an almost bitter taste. Plus - no preservatives in fresh squeezed! Both work in this recipe, but if you have a choice, go for fresh.

Are lemon bars gluten free?

No, these lemon bars are not gluten free. They do have flour in the shortbread crust and a tiny bit in the lemon filling.

Do I have to refrigerate lemon bars?

Yes! Lemon bars should be stored in the refrigerator. First - they are great served cold. Second - we don't want any bacteria growing in the lemon filling which is made with eggs. Keeping egg products, baked or not, at room temperature, considered part of the danger zone for food (40-140 degrees Fahrenheit), can become a party for bacteria. Stay safe and store in the refrigerator in an airtight container.

Lemon bars dusted with powdered sugar.

Steak Bite with Brandy Cream Sauce

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These peppered steak bites with homemade brandy cream sauce are our new favorite steak appetizer! It is tender and delicious with a spicy note from the pepper and a sweetness from the brandy sauce!

Peppered steak bite served on a pick topped with brandy cream sauce.

Sometimes we just want a delicious, tender bite of beef. This beef steak recipe gives us that and when we top that savory meat with this brandy cream sauce #swoon! Our tasters were adding this sauce to everything (bread, potatoes, shrimp), it was that good! Plus, these are super easy to make and are ready to eat in under 30 minutes!

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Use Good Ingredients

As with any recipe, we always want to start with good ingredients. For our main ingredients:

Steak. Select a cut that has some marbling but not a lot of fat and no gristly parts. There are so many good options; sirloin, ribeye, tri-tip, even filet mignon!

Pepper. Use a coarse ground pepper for this dish, not regular table pepper. A pepper grinder with a coarse setting works great. No pepper grinder? Crush peppercorns by hand using a mortar and pestle or smash them with a skillet. If crushing them with a skillet, place between parchment or in a bag before crushing begins!

Beef base. Use a rich, strong beef base. If no rich homemade base is available, use a beef base product like Better Than Bouillon Beef Base.

Ingredients for peppered steak with brandy cream sauce.

Equipment

We love using a cast iron skillet for these steak bites, but any skillet will work.
Using picks to serve these bites makes them very easy to eat.

Picks. We do not recommend using colored toothpicks as the color can come off on the food. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores. Here are a few of our favorite pick sources.

Coating steak strips with coarse pepper and frying.

Our Easy Way to Cook Steak Bites

We want a nice sear on the steak and found the easiest way to accomplish this was:

  • Start with a steak about ½ inch thick.
  • Cut the steak into strips, about ½ inch wide.
  • Pepper the sides of the steak strips with coarse ground pepper, either two sides or all four sides.
  • Heat a cast iron skillet until hot.
  • Add the oilve oil to the skillet and place steak strips in the skillet.
  • Cook on each side for 1-2 minutes depending on the thickness of your strips.
  • Remove the strips when done, let sit for 5 minutes and then cut into small bite sized pieces, about a ½ inch cube.

Degrees of Doneness

How do we tell when the steak strips are done? A medium-rare to medium-well steak has an internal temperature between 130 - 150 degrees Fahrenheit. It was difficult to get an accurate temperature reading with such a small piece of steak. We cooked the steak strips to an internal temperature of 115-125 degrees Fahrenheit (rare). This gave us a perfectly cooked steak bite by the time we got the sauce done, steak cut, and served. We found 1-2 minutes per side (all 4 sides) on medium-high heat, for our ½ inch thick strips, gave us a perfect sear and doneness. If still unsure, cut the strips in the middle to make sure they are done and cook until desired doneness.

Cooked peppered steak strips and making brandy cream sauce.

For this amazing sauce, we use the same skillet we used for searing the steaks. After the steaks are removed from the skillet:

  • Add the chopped shallots and sauté.
  • Pour in the beef base to deglaze the pan and scrape up all those flavorful brown bits.
  • Add the brandy and cook down.
  • Add cream and heat until warm.
  • Remove from the heat and add the butter.
  • Whisk until combined and serve!

Cutting Steak Strips

We have our seared steak strips resting and the sauce made. Now we need to cut the steak strips into bite sized pieces. Our strips of steak are ½ inch thick by ½ inch wide. We cut each strip into ½ inch pieces for a bite size piece. NOTE: We tried cutting these in ½ inch squares, ¾ inch squares, and 1 inch squares. Our testers liked the smaller ½ inch square size best. They felt they were easier to eat while the larger sizes were just too big of a bite of meat.

Make Ahead Tips

  • STEAK
    • Sear the steak strips but remove before cooked all the way. Remove when the internal temperature is between 100-110 degrees Fahrenheit. Refrigerator for up to 3 days.
    • Reheat steak in a preheated 425 degrees Fahrenheit oven for 5-10 minutes. Check internal temperature, it should reach at least 130 degrees Fahrenheit. Keep an eye on this as it can go from perfect to overcooked very quickly. Remove and cut into small pieces as directed in the recipe. NOTE: You can also cut the strips into pieces before reheating. Preheat a cast iron skilet. Once skillet is hot, place a small amount of olive oil in the skillet, add steak cubes, and return to the oven until warm. The heating time will reduce if cutting into steak cubes first.
  • SAUCE
    • Make sauce up to adding the cream (BUT don't add the cream). Store in the refrigerator up to 3 days in advance, in an airtight container.
    • Reheat in a pan or skillet on the stove top on medium heat until just starting to bubble. Add the cream and follow the directions for finishing the sauce.
Peppered steak bite on a plate with a bowl of brandy cream sauce.

How to Serve Steak Bites

These steak bites can be served on a platter with a dish of the brandy sauce on the side or with a pick and the sauce on top. They can be served on a warming tray, in a chaffer, or just on a platter.

They can also be served on top of a Grilled Polenta Cake. Slice the steak strips into thin slices instead of cubes. Place a thin piece of peppered steak on the polenta cake, top with some brandy cream sauce and serve. #YUM

Grilled polenta cake topped with peppered steak and brandy cream sauce.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these steak bites are easily saved. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet.

Leftover steak bites and brandy cream sauce are also delicious tossed with warm pasta and served hot.

Other Favorite Meat Appetizer Recipes

Some Common FAQ's

Can I use something besides brandy?

This sauce is SO good, but for an alcohol free version use apple juice, pear juice, beef broth, or water in place of the brandy.

What kind of steak is best for steak bites?

We use a cut that has a little marbling and no gristly parts. Even a roast, cut into strips would work. There are so many cuts that would be good; sirloin steak, tri-tip, ribeye, flank steak, or even a rump roast are all good options. Just cut them into ½ inch by ½ inch strips. Using a tenderloin cut would be amazing, but pricey!

Can I cook the steak bites in the oven?

Absolutely. However, remember we want a nice sear on the steak. You can start with a cast iron skillet on the stovetop and sear each side for 1 minute then transfer to a hot (420-425 degrees Fahrenheit) oven to finish cooking. You can also place the cast iron skillet in the oven while pre-heating to 450 degrees Fahrenheit. Once it is heated, carefully remove the skillet, add the olive oil, steak strips, and return to the hot oven and cook for 5-8 minutes until desired doneness.

Peppered steak bite in a taster spoon topped with brandy cream sauce.

Grilled Polenta Cakes

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These grilled polenta cakes are a great base for so many toppings; spicy prawns, steak, tomatoes, cheese. They are so easy to make, involve little active time, and are a hit with family and friends.

Board of polenta cakes with different toppings including shrimp, steak, and tomato.

Grilled polenta cakes are a great blank canvas for so many different appetizers. We served these with three different toppings in these photos; Spicy Prawn, Peppered Steak with Brandy Cream Sauce, and Tomato, Blue Cheese, and Pine Nuts. All were great!

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What's the difference between polenta and cornmeal?

Ah, the great debate! Are they the same? After much research here is what we discovered.

Polenta is the name of a dish, not an ingredient. WAIT. WHAT? You know we at Appetizer Bliss are all about using the right words and terms. So, here we are again in a dark place. LOL! Polenta is actually the name of the dish made with grains when it is ground coarse and cooked slow. NOTE: if you go to Italy, polenta will be made with a mixture of grains, not just corn like we use in the states.

Okay. Now that we know polenta is a dish, our question becomes, can we use cornmeal to make polenta? Yes, we can but if the cornmeal is a fine grind, it will result in a dish that is a little mushy or pasty in texture. We recommend finding a cornmeal that says polenta grind, or coarse grind when making polenta.

Stock, polenta, parmesan cheese, butter, oil, salt & pepper for polenta cakes.

How to Make Polenta Cakes

Making polenta was scary - until I just did it! It only takes a few minutes and a few ingredients. It is SO easy, SO creamy, and SO delicious! This grilled polenta recipe walks you through step by step.

Basic Order for Making Grilled Polenta Cakes

  • Add polenta to boiling stock. Stir and cook until it thickens.
  • Remove from heat. Add parmesan cheese and stir until melted.
  • Add butter and stir until combined.
  • Pour in baking dish, refrigerate at least 4 hours or overnight.
  • Remove from baking dish and cut into polenta rounds or squares.
  • Grill polenta on a grill pan on the stovetop.
  • Top and serve!
Cooking polenta on the stovetop.

Equipment We Used

These polenta cakes don't take any special equipment. A pan for making the polenta. A baking dish to chill the polenta. A knife or round biscuit cutter to cut the cakes. A grill pan (or skillet) to fry them. Throw in some parchment paper and a spatula and that's it!

We used a round biscuit cutter to cut our polenta bites, but these can also be cut into squares! We used a 1 ¼ inch round cutter and a 1 ½ inch round cutter. The results? Some testers felt the 1 ½ inch size was a little too big and the 1 ¼ inch was perfect.

How many bites will I get from this recipe?

This recipe will yield the following:

  • 30 to 36 - 1 ¼ inch bites
  • 24 to 30 - 1 ½ inch bites
Cooked polenta, chilled polenta, and cutting polenta.

Favorite Riffs

This is a great base recipe. We used parmesan cheese when making the polenta, but mix it up. Use feta cheese, goat cheese, cream cheese, or any other favorite soft cheese. Make this vegetarian by substituting vegetable stock for the chicken stock. Add some crispy, small diced bacon or prosciutto to the polenta.

Frying polenta on a grill pan.

Make Ahead Tips

Polenta cakes are great as a make ahead item. Keep some in your freezer or fridge for a quick appetizer.

  • Before cutting into individual bites. Store polenta in the pan in an airtight container in the refrigerator up to 3 days.
  • After cutting polenta into cakes. Store up to a month in the freezer either before or after grilling. Remove from the freezer and thaw.
    • If not grilled, grill as directed.
    • If grilled, reheat in a 400 degrees Fahrenheit oven until warm (4-8 minutes). They can also be reheated on a grill until warm.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, polenta cakes (that have not been topped yet) will store in the refrigerator for up to 3 days or the freezer for up to a month. Always store in airtight containers.

Grilled polenta cakes on board.

Some favorite toppings for Polenta Cakes

Besides being delicious, polenta cakes are great with many different toppings. Here are just a few of our favorite toppings.

Polenta Cakes with Spicy Prawns

Grilled polenta cake topped with a spicy prawn.

Polenta Cakes with Peppered Steak and Brandy Cream Sauce

Grilled polenta cake topped with peppered steak and brandy cream sauce.

Polenta Cakes with Tomatoes, Blue Cheese, and Pine Nuts

Grilled polenta cake with tomatoes, blue cheese, and pine nuts.

Some Common FAQs

Are polenta and cornmeal the same thing?

Polenta is actually the name of the dish made with grains (like corn!) when it is ground coarse and cooked slow. In the United States, we tend to make polenta with just corn and not a mixture of grains (like they do in Italy). Can we use cornmeal to make polenta? Yes, but use a cornmeal that says polenta grind, or coarse grind, and not a basic cornmeal. If the cornmeal is a fine grind, it will result in a dish that is a little mushy or pasty in texture.

Can I freeze polenta cakes?

YES! They freeze great. Freeze them in an airtight container before or after grilling for up to a month. Remove from the freezer and thaw in the refrigerator before using. If grilled, reheat in the oven or on a grill until warm. If not grilled yet, grill according to directions in the recipe.

What is a good size to make the individual polenta bites?

We tested two sizes, 1 ¼ inch and 1 ½ inch. 50% of the testers felt the 1 ½ inch size was a little too big. The other 50% were fine with either size. SO - we recommend cutting the bites into 1 ¼ inch pieces (round or square).

Can I use a pre-make polenta log for these?

We didn't test this recipe using a roll of polenta (I mean, we overcame our fear of making polenta, so we had to make it! plus it's so easy), but it should work just fine. Cut the polenta tube into slices, about 1 inch thick. Cut those into bite sized pieces using a knife or cookie cutter. Grill polenta pieces according to the recipe. Top and serve!

Board of polenta cakes with different toppings including shrimp, steak, and tomato.

Spicy Prawns

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The simplicity of these spicy prawns is almost overwhelming. Ready in under 10 minutes and delicious! Serve as an appetizer or as part of another dish like polenta cakes, pasta, or salad.

Spicy prawns on a white plate.

These Spicy Prawns are great on top of a Grilled Polenta Cake!
Love Seafood? Try another favorite recipe: Crab Stuffed Shrimp

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Let's Talk Prawns

Prawns vs. Shrimp - Are They The Same?

While we at Appetizer Bliss are all about using the right terms for things (as you have probably noticed in our posts!) this is one that trips us up. Since most of us, and most grocery stores, use these two words interchangeably, it is very difficult to know if we are ACTUALLY buying prawns or shrimp from the store.

Are they the same? No. They are actually different animals. Would I know the difference if I was looking at them - NO! Some will say it is the size, but there are small shrimp and small prawns, there are large shrimp and large prawns. They both have 10 legs. They look similar to each other if you are not a shrimp/prawn animal expert - which I'm not!

BUT - DO THEY TASTE DIFFERENT? NO! For 99.9% of the population, we can't tell the difference when eating them. So, buy prawns, buy shrimp, buy what the store has. The important thing is to get the size that works for the dish you are making. We wouldn't want to use a LARGE JUMBO shrimp if we are putting it on a small polenta cake.

We also like to purchase sustainable seafood whenever we can. Not only is this important for our world and food cycle, it is also important to show our support for companies doing this hard work. Here are two short articles about sustainable prawns/shrimp and the difference between prawns and shrimp.

  • This Southern Living article was interesting and focused on the differences between prawns and shrimp.
  • Marine Stewardship Council, a great seafood resource, talks a tiny bit about the difference between them and mostly about finding sustainable shrimp and prawns in this article.

Sizes of Prawns and Shrimp

Two prawn sizes side by side.

It can be confusing when looking at prawns or shrimp and we see all the different numbers, but it is really pretty easy. The numbers are how many prawns are in one pound. For example,

  • 36/40 means there are 36 to 40 prawns in one pound.
  • 21/25 means there are 21 to 25 prawns in one pound.
  • U-12 a way large prawns are sometimes listed means there are under 12 prawns in one pound.

So, it is basically the size of the prawns! EASY. The higher the number, the more prawns in a pound, so the smaller the prawns. NOTE: not all packages or stores will list the sizes the same, BUT it is always the number per pound. So, just remember that the higher the numbers, the smaller the prawns. The lower the number, the bigger the prawns.

Tails On or Tails Off?

We know the usual method for cooking prawns is with the tails on. Cooking with the tail on helps them stay juicy, adds some flavor, and provides a nice 'handle' if eating shrimp cocktail! However, I hate eating a prawn appetizer and then having to deal with first, getting the prawn out of the shell and second, what do I now do with the shell? For this reason, we remove them from this dish. These prawns aren't dipped, don't need a 'handle', they are just eaten, SO - tails off for us! Feel free to leave them on if you like, they will still be delicious.

Easy Peel or Not?

We love the easy peel (or EZ peel), deveined prawns. This saves so much time. Interesting note: We were surprised to learn years ago that easy peel shrimp are done by hand! A slice is made from the head down to the tail making it easy to pull the shell off the prawns. If the vein is removed, they are considered deveined and using them is super simple. If they are not easy peel, it just takes a little longer to peel the prawns.

It is easy to remove the tail if needed. Grasp the tail when peeling the prawn. As the shell is removed from the prawn, gently pull the prawn while holding and squeezing the tail. The prawn should pop right out of the tail.

On to the Spicy Prawns Recipe!

Dishes of prawns, red pepper flakes, olive oil, garlic cloves, and a lime.

Now that the discussion on prawns vs. shrimp is over, let's get to these amazing spicy prawns! We are not kidding when we say these are fast and easy to make.

Basic Steps for Making This Spicy Prawn Recipe

  • Prep ingredients.
    • Peel, devein, and remove tails on shrimp. Mince garlic.
  • Cook.
    • Heat skillet and add olive oil, garlic, and red pepper flakes.
    • Add prawns.
    • Turn prawns over and add lime or lemon juice.
  • Serve.
    • Remove prawns from skillet to dish.
    • Pour remaining sauce over the prawns. This sauce can be reduced a little first if it seems too thin.
Skillet with oil, pepper flakes, garlic, prawns and lime juice.

Some Favorite Riffs

Adjust the spiciness to the desired level with more or less red pepper flakes. Mix it up with other types of peppers. Use ground peppers - so many to choose from, pick a favorite (cayenne, chipotle, red pepper, etc.). Add diced fresh peppers to the skillet with the garlic and sauté for a minute before adding the prawns. Again, so many to choose from!

Make it sweet by adding a little honey to the skillet. Add some sweet chili sauce for some sweet, sour, and spicy additions.

We've made this with both lemons and limes and both are great! Use what you have (I had a lime when taking these photos). If you want it to have more citrus flavor, add a little more juice or some zest from the fruit. You can also zest some lemon or lime over the finished dish! #yum

How to Serve Spicy Prawns

These are great as a stand-alone appetizer. Serve with picks or forks if you want to keep people from using their fingers! Spicy Prawns are amazing sitting on top of a grilled polenta cake. These are also great with pasta, salad, or over rice.

Polenta cake topped with a spicy prawn.

Some Info On Picks

Picks. We do not recommend using colored toothpicks as the color can come off on the food. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores. Here are a few of our favorite pick sources.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these spicy prawns are great the next day. Warm them up before eating, eat them cold, throw them into some pasta or on top of a salad.

Other favorite seafood recipes

A platter of spicy prawns.

FAQ's

What if the store only has shrimp?

Shrimp and prawns are actually different animals. Would I know the difference if I was looking at them - NO! BUT - DO THEY TASTE DIFFERENT? NO! Most of us can't tell the difference when eating them. So, buy prawns, buy shrimp, buy what the store has. The important thing is to get the size that works for the dish you are making. We wouldn't want to use a LARGE JUMBO shrimp if we are putting it on a small polenta cake.

What size prawns (or shrimp) should I use?

This depends on how you are going to serve these.
If you want them to be one bite, use somewhere around a 30-40 size. This is great for a stand-alone appetizer, topping small appetizers (crostini, polenta cakes), adding to pasta or salads.
If 1-2 bites is what you are looking for use a 15-40 size. This size is great for stand-alone (multiple bite size) or adding to pasta or salad.

Can cooked prawns be used for this dish?

Yes. If using cooked prawns all that is really needed is a sauce. Heat about ½ teaspoon oil in a small skillet. Add the garlic, red pepper flakes and lemon or lime juice. Heat until it is hot and slightly reduced. Add shrimp to skillet just to heat. Serve.

Spicy prawns in a line on a platter.

Pear and Goat Cheese Crostini

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Besides being delicious, this Pear and Goat Cheese Crostini is super easy and fast to make. It's ready in minutes with just a few ingredients. VEGETARIAN.

Crostini with goat cheese, pears, honey, and pecans on board.

What's not to love about toasty bread, cheese, fruit, honey, and nuts! And let us say again, SO EASY! This cheese crostini recipe is delicious and perfect for a party, company dinner, or any time you want a fresh snack with a glass of wine!

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Looking for a crostini without goat cheese?

Try our Caramelized Onion Brie Crostini!

Steps for Making Pear and Goat Cheese Crostini

Crostini, pecans, honey, a pear, and log of goat cheese.
  • Start with the crostini - use Homemade Crostini or store bought.
  • Spread goat cheese on the crostini - plain goat cheese or whipped goat cheese both work great!
  • Place in the oven for 3-5 minutes to soften the cheese.
  • Top with a slice or two of your favorite pear.
  • Add a drizzle of honey - we like a local honey but use what you have.
  • Finish with some toasted, chopped nuts.
  • Enjoy!

What is the difference between crostini and bruschetta?

Crostini and bruschetta are really just a fancy way to say lightly toasted (or grilled) bread brushed with a little EVOO (or butter!) 

Even though people use these terms interchangeably (and that's okay), they are ‘technically’ different. Crostini are usually smaller diameter bread with a less rustic feel - like baguette slices. Bruschetta are made from a larger diameter bread with a more rustic texture - think lots of nice air holes or sourdough! You can use bruschetta for crostini recipes and crostini for bruschetta recipes.

Sliced pear, goat cheese, crostini, honey, and toasted, chopped pecans.

Substitutions for Pear and Goat Cheese Crostini

This goat cheese crostini appetizer recipe is so forgiving and easy to make your own. If it doesn't need to be vegetarian, add some crispy prosciutto pieces on top of the goat cheese.

Bread. We used a baguette for this crostini recipe and it was great for a small bite option. For more of a main-dish-sized version use slices from a rustic french loaf or sourdough loaf and make this into a bruschetta. Same steps just on larger slices of bread. If using larger slices of bread the amount of goat cheese, pears, honey, and nuts may need to increase.

Nuts. We like the flavor of toasted pecans. Almonds, walnuts, or hazelnuts would all be equally delicious. Make sure to toast them before using to bring out the flavor. The extra sweetness of chopped Sugared Pecans is also be amazing!

Goat Cheese. Use plain, creamy goat cheese or a whipped goat cheese like this one from our friends at ​​Life As A Strawberry. Either will be delicious! Not a fan of goat cheese? Use a soft spreadable cheese like feta, whipped feta, cream cheese or ricotta.

OPTIONAL STEP: Softening the goat cheese before spreading on the crostini makes it easier to spread, but is not necessary. To soften the cheese, heat goat cheese on a medium-low setting in the microwave for 5-15 seconds (recommend 5 second intervals) until cheese is slightly softened.  

Crostini, goat cheese, honey, and pecans.

Make Ahead Tips

We almost always have some crostini sitting around because we love it and use it for so many quick snacks. If not, make some crostini in just 15 minutes and store on the counter in an airtight container. Our Homemade Crostini post has lots of information and tips on how to make crostini.

If using whipped goat (or feta) cheese, make the whipped cheese up to 5 days in advance and store in an airtight container in the fridge until ready to make these appetizers.

Time Saver Tips

Use store bought crostini. Many grocery stores and specialty markets now carry pre-made crostini. Grab a package and you are good to go. This also works on plain, 'un-toasty', baguette slices. It will have all the flavors, but miss the texture and crunch from the crostini.

We like to toast our nuts to bring out the flavor, but if short on time, just chop them and sprinkle on top of the honey.

We tested this many ways and found we liked the cheese warmed a little after it was on the crostini. This step can be skipped and this crostini with goat cheese and pears is still amazing!

Pecans in a skillet on the stovetop.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

Even if within the FDA recommendations, this appetizer with goat cheese doesn't really save. The pears will begin to turn brown, the cheese and honey will soften the bread and nuts.

Other Easy Goat Cheese Appetizer Recipes

Crostini topped with goat cheese, pear, honey, and pecans.

Some Common FAQ's

Do I serve these crostini goat cheese appetizers warm or cold?

It is very hard to keep these crostini warm. We warm the crostini with goat cheese to soften the cheese and make it a little creamier. They are great served room temperature.

Would other nuts work with this recipe?

YES! Almonds, walnuts, hazelnuts, or our Sugared Pecans would all be great.

Cinnamon Sugar Wonton Crackers

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These cinnamon sugar wonton crackers are an easy, quick snack anytime a sweet treat is wanted. Perfect appetizer on the beverage table at your next party or a casual treat on a quiet afternoon.

Wonton crackers with cinnamon sugar.

These homemade wonton crackers are perfect for a sweet appetizer, everyday snack, your next party, or holiday entertaining! Make sure you store them in an airtight container - otherwise they will be eaten before you blink!

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The Ease of Wonton Crackers

That's right! These wonton wrapper crackers are SO EASY and so delicious! We use wonton wrappers and a few basic ingredients - butter, cinnamon, and sugar. Bake until golden brown. PLUS, they are ready in 15 minutes - start to finish!

Cinnamon, sugar, butter, and wonton wrappers.

Equipment Used

No fancy equipment required for making wonton crackers! We used a

  • knive to cut the wonton wrappers.
  • reusable nonstick silicone baking mat to line our baking sheet pans but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!
  • pastry brush to brush a light layer of butter on the wonton wrapper.
  • small mesh strainer (or empty shaker) for cinnamon sugar. It can be difficult to get a light, even dusting of cinnamon sugar on the wonton wrapper. Using a pinch with your fingers can end up with too much and uneven spots on the cracker.
    • An empty shaker (like a salt shaker) works great. Put the mixed cinnamon sugar in sprinkle mixture on the wonton. Just make sure it has small holes!
    • No extra salt shaker? Use a small mesh strainer. Place the cinnamon sugar mixture into the strainer. Gently use a back and forth motion while moving over the wonton pieces until they are coated evenly.  

Substitutions and Additions

We love this base recipe with wonton wrappers - it is easy and quick - have fun with it! Use vegetable oil, canola oil, coconut oil, or olive oil instead of melted butter.  Use some brown sugar in the cinnamon sugar mixture. Cut the square wontons in rectangles, triangles, or mini squares.  

Baking wonton crackers with cinnamon sugar mixture.

Make Ahead Tips

These baked wonton chips are great to make ahead of time and have ready to serve. Make them up to 3 days in advance and store on the counter in an airtight container. Make sure it is covered or they will disappear before your party!

NOTE: this recipe calls for half a package of the wonton wrappers. If you don’t want to make the entire package, the uncooked wrappers freeze great! Place in an airtight container, we like our stasher bags for this, and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator.

Try These Other Wonton Cracker Recipes

Wonton chips baked with cinnamon sugar.

Some Common FAQ's

Where can I buy wonton wrappers?

Most grocery stores will carry them, but you may have to ask. We use square wonton wrappers and find them in the deli section, vegetable section, or by the packaged cheese. 

Can I use something besides butter?

YES! These wonton crackers are also good with olive oil, canola oil, or liquid coconut oil in place of the butter. If you use oil, you can brush it on just like the butter or use a Misto Oil Sprayer! The key is to make sure the cracker is lightly coated - not swimming in oil and not dry.

Herb and Goat Cheese Stuffed Mushrooms

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Baked mushroom caps filled with creamy, tangy goat cheese, cream cheese and fresh herbs make these herb and goat cheese stuffed mushrooms the perfect bite!

Baked mushrooms caps stuffed with fresh herbs and goat cheese mixture.

These stuffed mushroom caps have a creamy, cheesy, filling with lots of fresh herbs but kick it up a bit with the surprise tanginess from the goat cheese! So fast (ready in just 20 minutes) and easy to make with just a few ingredients. These appetizers are great to serve at parties, holidays, or just because!

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Making Stuffed Mushrooms

Any great dish starts with great ingredients and this stuffed mushroom recipe is no different! Use a goat cheese you love to eat, we love Vermont Creamery Classic Goat Cheese (not flavored with herbs or cranberries) and can find it at most grocery stores. Select mushrooms that are firm, have a nice color, and are 1-2 bites. We like using white mushrooms, but baby bella mushrooms would also work. Use fresh herbs, no matter what season it is.

Basket of white mushrooms.

Equipment We Used

Use a rimmed baking sheet (as opposed to a flat cookie sheet) for this cheese stuffed mushrooms recipe. This helps keep any liquid or cheese released during cooking from making a mess of your oven. Place a baking rack in the sheet pan with the mushroom caps on top of the rack. This helps the mushrooms not roll around when moving to and from the oven. 

We use a nonstick silicone baking mat to line our sheet pans but you can also use parchment paper. We love the silicone mats because they are reusable. Just wash, dry and use again!

A piping bag with an extra large tip or no tip will make filling the mushrooms both faster and easier. Make sure the cheese mixture is smooth and contains no large pieces that would clog the tip. No piping bag? Use a spoon or small cookie scoop to fill the caps.

Goat cheese, cream cheese, chopped fresh herbs, white mushrooms, salt and pepper.

Basic Order of Steps

  • Prep mushrooms. We used small white mushrooms (also called button mushrooms), but a baby bella would also work great.
    • To clean mushrooms gently, and quickly, give them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
    • Remove stems by gently holding the mushroom cap in one hand and push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce or soup.
    • Place the mushroom caps on a baking rack lined sheet pan.
  • Mix herb goat cheese mixture. Combine the goat cheese and cream cheese until well mixed.
    • We use our hand mixer for this - so much faster and #lazy! A stand mixer will also work, but it isn't a lot of cheese so there may be a lot of scraping the sides.
    • No hand mixer? Use a heavy duty spoon and some muscle!
    • Once the cheese is well mixed, add the herbs and stir until combined.
  • Fill mushroom caps. There are a number or ways to fill the mushroom caps. It is okay to heap the cheese mixture in the mushroom caps. The cheese will melt and settle into the cap. 
    • Use a teaspoon and fill the mushroom cap with the cheese mix.
    • Place the herb cheese filling in a piping bag with a large tip. Pipe the filling into the caps. This is our method of choice.
    • Use a small cookie scoop to fill the mushroom caps with the cheese mixture.
  • Bake. These bake at a fairly high heat. We like the cheese melted and the mushroom caps soft but not dry.
    NOTE: Move slowly when removing the pan from the oven. Mushrooms can roll around on the rack, so keep an eye on them to avoid spills and burns!
  • Garnish. Use what you have. We like these with parsley or green onions.
  • Eat. The best step in this process!
Mixing goat cheese, cream cheese, and fresh herbs.

Some Favorite Riffs

Substitute feta, swiss, parmesan, or gruyere cheese for the goat cheese. Just make sure it is a cheese that will melt. We don’t recommend substituting much, if any, of the cream cheese. When combined with other cheese, cream cheese helps make a smooth, creamy, cheese mixture.   

Mix in some cooked hot sausage or bacon to the herb cheese mix. Add some chopped up spinach or roasted red peppers to the cheese mixture. Sprinkle bread crumbs mixed with melted butter on top of the stuffed mushroom caps before baking for a nice crispy topping. 

Make Ahead Tips

You can fill these mushrooms stuffed with goat cheese up to one day in advance and store them in an airtight container in the refrigerator until ready to bake. Much longer than a day in advance and the mushrooms may begin to turn brown. They will still be good, but not look as fresh.

Make the cheese and store in an airtight container up to a week in the refrigerator or up to 2 months in the freezer. If frozen, thaw completely, then stir well to mix before using to fill the mushroom caps.

Destemming, stuffing with cheese, and baking mushroom caps.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these goat cheese mushroom caps will last up to 2 days in and airtight container in the refrigerator. They are good reheated until warm or cut into pieces and tossed into some cooked pasta!

Other Favorite Mushroom Recipes

Baked mushrooms caps stuffed with fresh herbs and goat cheese mixture.

Some Common FAQ's

What are the best mushrooms to use?

We like using a bite size white mushroom for these but a baby bella mushroom also works great. The quantity will depend on the size of your mushrooms. If you use a large mushroom cap you will get 12-13. This size is great for a sit down appetizer where you have a knife and fork. If you use a very small mushroom cap you may get 30-36. 

Can you freeze the mushrooms

We don’t recommend freezing the mushroom caps for this dish.  We find they can get mushy and have a tough texture.

Sun Dried Tomato and Pesto Spread

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Layers of cheese, sun dried tomatoes, and pesto make this sun dried tomato and pesto spread perfect for the holidays! Gluten Free.

Cheese, sun dried tomatoes, pesto and pine nut spread.

We love this sun-dried tomato pesto appetizer recipe. We went round and round on what to name this. Is this a pesto torte? By definition, not really. A torte is usually a type of cake or multilayered cake. Is it a pesto torta? By definition, not really. A torta is usually a sandwich, or open pie with a bread base, but can refer to cakes, pies, flatbreads, or even omelets depending on the cuisine. MANY people refer to this as a torte or a torta - and we do too sometimes! We do LOVE THIS spread on bread so we decided to officially declare this a spread!

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Ingredients for Pesto Spread

The combination of a few simple ingredients and this sun-dried tomato pesto appetizer is ready to WOW your guests! Easy to make and so delicious. Plus, a great make ahead dish!

  • Cheese. We love this combination of cream cheese and feta cheese.
  • Sun dried tomatoes. We used ready to eat sun dried tomatoes, but dried work great after reconstituting them (directions below). We don't recommend using sun dried tomatoes packed in oil.
  • Pesto. Homemade is amazing, but store bought works just as good!
  • Nuts. We used pine nuts and consider them a hidden treasure in this dish.
  • Other staples. Olive oil, garlic, shallot, white wine, baguette slices.
Ingredients for sun dried tomato, pesto torte.

Sun dried tomatoes

Sun dried tomatoes are now available in most grocery stores in three forms; ready to eat, packed in oil, or dried. We don't recommend using sun dried tomatoes packed in oil as it can make this dish too oily. If sun-dried tomatoes packed in oil are the only thing available, make sure to drain them and pat them dry. Otherwise, there is a risk of the dish being too oily.

Dry sun dried tomatoes. These will need to be reconstituted. To do this: heat 2 cups water in a medium saucepan until hot but not boiling. Remove the pan from the heat and add the sun dried tomatoes. Make sure they are submerged in the hot water. Let soak for 20-25 minutes until soft. Drain the tomatoes, pat dry, and give a rough chop until they are in smallish pieces. 

Ready to eat sun dried tomatoes. It is now possible to purchase already reconstituted sun dried tomatoes in the grocery produce section. Give these a quick chop for small diced pieces.

Mixing feta and cream cheese with shallot and wine.

Equipment We Used

Hand mixer. We like using a hand mixer to make sure the cheese mixture is well combined and smooth. A food processor also works, just make sure to scrape the sides a few times to ensure the cheese is totally mixed. Mixing this by hand also works but will take some time and energy to get this smooth.

Plastic Wrap! What? I know! We try to NEVER use a single use plastic wrap but have not found anything to replace it in the assembly of this dish. We need to be able to press the layers together in our dish, keep it airtight while in the fridge, and still unmold it when ready. Parchment paper and beeswax wrap just don’t work here. We think this appetizer is so good, it is worth one piece of plastic wrap!

The dish for molding. We have used all kinds of dishes to form this sun-dried tomato pesto cheese spread; souffle dish, mixing bowl, square bowl, small casserole dish, small bread pan, and ramekins for mini tortes. If making one torte, make sure the dish is large enough to hold all the layers. A tapered dish, narrower at the bottom, makes it easier to remove this cheese layered spread from the dish for plating. A container with a 'design' gives a nice presentation when plated, but make sure to carefully line the dish and layer the cheese so it is in each pattern. It is disappointing to take the torte out of a patterned dish and find that part of it was not pressed into the pattern all the way around and the torte is lopsided. 

Toasted pine nuts in skillet.

Substitutions and Additions  

Nuts. We love pine nuts in this sun dried tomato pesto cheese spread, but use walnuts, pistachios, or almonds instead. Whatever nuts used, make sure they are lightly toasted before using to bring out even more flavor. If using a different nut, use a pesto that contains the same nuts or a nut-free pesto.

Cheese. We usually make this cream cheese mixture with just cream cheese and feta cheese because we like the saltiness of the feta with the other ingredients. The cream cheese can be in a block or a tub just not whipped or low-fat. The feta can be crumbled or a block (in liquid or not - if in liquid, drain before using). The drier the cheese used, the more olive oil is needed to make the cheese mixture smooth. This would also be great with tangy goat cheese for all or part of either of the other cheeses. You may not need the olive oil if using a very soft goat cheese. 

Pesto. We usually use our homemade traditional fresh basil pesto for this dish. It goes great with the pine nuts and cheese mixture. This would also be great with an arugula pesto or a kale & basil pesto.

How to Assemble

Take your time when building this spread and be patient as you add each layer - it will be worth it!  Spread every layer to the edge of the dish so it is seen when the spread is unmolded.

The basic steps are:

  • Prepare dish. Line the dish with plastic wrap.
  • Nuts. Sprinkle some toasted pine nuts in the dish
  • Cheese. Add a layer of cheese mixture and spread to the edges of the dish.
  • Pesto and sun dried tomatoes. Spread some pesto evenly over the cheese followed by sun dried tomatoes.
  • Repeat. Continue with a layer of pine nuts, then cheese, then pesto and tomatoes.
  • Final layer. Finish with the remaining cheese mixture.
  • Top. Add a sprinkle of pine nuts on top of the cheese. OPTIONAL: Save some pine nuts to garnish the dish when it is plated.
Layers in assembly of pine nut, cheese, pesto, and sun dried tomato spread.

Tips on Spreading the Cheese Mixture

We found there were many ways to help spread the cheese mixture - and we've tried them all. Our favorite way, and what we found was easiest, is as follows.

  • Make sure the cheese mixture is not too dry, it should be smooth and almost creamy. If it is too dry it can make this step frustrating.
  • Drop small pieces of the cheese mixture (like little dumplings) across the layer.
  • Use a metal utensil (spoons, spreader, or a spatula) to spread the cheese until you have a smooth layer.
  • If you are having trouble spreading the cheese, use a second metal utensil to hold one end of the cheese while you stretch and spread the other end over the previous layer. NOTE: we have tried this with plastic spatulas, plastic spoons (disposable), and our hands. The metal spoons seemed to work the best.

Time Saver Tips

Purchase your favorite pesto instead of using homemade. Buy ready-to-eat (already reconstituted) sun dried tomatoes. These are usually found in the produce section. 

Use a larger dish and do fewer layers; pine nuts, cheese, pesto, sun dried tomatoes, cheese, pine nuts. You will want the dish to have enough surface space (think more flat than deep) to handle the small amount of layers without being super thick. 

Make Ahead Tips

This pesto spread needs to be made at least one day in advance and refrigerated until ready to serve. You can make this up to 3 days in advance. Keep in the dish until ready to serve - then remove from the dish, remove plastic wrap, plate, and serve.

Unmolding sun dried tomato, pesto, feta cheese torte.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this pesto spread will last for up to 5 days in and airtight container in the refrigerator. It is delicious on a sandwich the next day!

Layers of cheese, pesto, sun dried tomatoes and nuts.

Other Favorite Cheese Appetizers

Sun Dried Tomato Pesto Torte plated with sliced bread.

Pesto Spread FAQ's

Can I use something besides pine nuts?

Of course! We recommend whatever nuts you select they be toasted before using to bring out even more flavor. Make sure it is a nut that will withstand the moisture from the cheese and not get soggy; pistachios, chopped almonds, chopped walnuts are all some options. NOTE: we recommend your pesto use the same nuts you are using in the torte. 

Is this a torte or torta?

When looking up ACTUAL definitions in different dictionaries we found some interesting info. Is it a torte? By definition, not really. A torte is usually a type of cake or multilayered cake. Is it a torta? By definition, not really. A torta is usually a sandwich, or open pie with a bread base, but can refer to cakes, pies, flatbreads, or even omelets depending on the cuisine. MANY people refer to similar dishes to this as a torte or a torta - and we do too sometimes! We do LOVE THIS spread on bread so we decided to officially name this a spread!

Why is 'YIELD' 24 pieces, but this isn't in pieces?

When calculating how many appetizers to serve at events, counts are usually made in ‘pieces’ or ‘bites’ per person. With dishes like this one, that are not individual pieces, a number is assigned for how many bites this equals. Even though this dish is probably more than 24 ACTUAL bites we used this number to account for some guests taking a large amount of the torte (it’s that good!) Also, we always try to err on the lower side and have a little too much rather than run out.

Apple Butter Brie Tartlets

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Elegant, yet oh so easy pastry bites! These Apple Butter Brie Tartlets are a perfect appetizer for any event! 

Melted brie in phyllo tartlet shell topped with apple butter.

We love brie. We love apples. We love small bites. It is a given that we love this apple butter brie mini tarts recipe! Making these doesn't get much easier. These apple brie tarts are ready to eat in 10 minutes. A perfect appetizer or snack for fall gatherings!

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Ingredients

Three ingredients are all that are needed for these amazing bites.

  • Brie. It doesn't matter if it is a wedge or a full round, just make sure it is a brie cheese you like to eat. We like to scrape the thin rind to remove most of it, but it is also fine to leave it on.
  • Apple Butter. We love this Apple Butter from our friends at Life As A Strawberry. Make it when apples are in season and freeze in small containers. Homemade apple butter lets us control the amount of sugar and this recipe uses no refined sugar! Store purchased apple butter or applesauce also work.
  • Phyllo Tartlet Shells. Making your own tartlet shells is easy to do and fun, but it does take time. Pre-made phyllo tartlet shells are available in in the frozen section of most grocery stores and work great! NOTE: We have tested different brands of frozen mini phyllo shells and we like the Athens' brand best. They hold their crispness and are the most flavorful.
Brie cheese, apple butter, and phyllo pastry shells.

Equipment We Used

We use a Silpat nonstick silicone baking mat to line our sheet pans but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Basic Instructions

Did we say how easy these were to make? Let's say it again - these mini brie tartlets are so easy - and delicious!

  • Prepare. Remove mini phyllo shells from the package and place on your lined baking sheet.
  • Fill. Cut your brie into small pieces. We found pieces about 1 inch square fit into the mini shells perfectly.
  • Bake. Bake shells until brie is melted then remove from the oven.
  • Finish. Top each baked brie tartlet with apple butter.
  • ENJOY! The perfect combination of crispy, creamy, and sweet in one bite.
Melting brie in pre-made phyllo tartlet shells.

Substitutions

We make batches of apple butter during apple season and keep in small containers in our freezer to use throughout the year. We like using our own so we can control the sugar in the apple butter. This Easy Apple Butter recipe uses no refined sugar and is so easy. There is even an Easy Slow Cooker Apple Butter version. Store purchased apple butter or applesauce will also work great!

Add a thin slice of apple or pear on top of the apple butter.

No homemade or store purchased apple butter handy? Use a favorite fruit jam; fig jam, cranberry jam (or thick cranberry sauce), peach jam, raspberry jam - they would all be good!

Phyllo tartlet shells with melted brie and a dish of apple butter.

Make Ahead Tips

These appetizer tartlets are so fast and easy, but it is nice to prepare as much as possible before company arrives. Earlier in the day, uncover mini tartlet shells but leave them in the plastic trays they were packaged in. Place the brie cheese squares into each shell. Cover and refrigerate. When ready to bake remove tartlets from the plastic tray, place on the baking sheet, bake, top with apple butter, serve!

Try some other favorite apple butter or brie recipes!
Apple Butter Coffee Cake
Apple Butter Spice Cake
Easy Apple Butter Muffins
Easy Baked Brandy Pecan Brie
Bacon, Brie, and Apple Grilled Cheese
Roasted Garlic and Brie Crostini

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within FDA guidelines, these baked tartlets will last in the refrigerator for a day or two, BUT the pastry will become soggy. We recommend only making as many as you think you will need. They are quick and easy to make so if you need more, as long as you have all the ingredients prepped, it will take no time to have them ready to serve.

Some favorite sweet recipes

Phyllo tartlet shell with melted brie and apple butter.

Some FAQ's for Brie Tartlets

Do I need to buy a brie round or just a slice?

This recipe works just fine using a slice of brie instead of an entire round. When we used an 8 ounce brie round we only used about half of the cheese.

What if I can't find pre-made phyllo tartlet shells?

Making mini phyllo cups are not hard it just takes time. If you can't find pre-made tartlet shells, purchase sheets of frozen phyllo dough and make your own. The basic steps are to alternate melted butter and phyllo sheets until they are 5-6 layers thick. Cut into squares a little larger than the mini muffin tins. Brush muffin tins with butter and place one 'stack' of square phyllo dough into muffin tin. Bake until golden brown.

While a puff pastry cup will also work in a pinch, we find there is too much pastry for the amount of cheese in these brie tartlets. If forced to use a puff pastry, we would increase the amount of cheese in each cup.

Phyllo shells with melted brie and apple butter on black board.

Caprese Platter

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This easy caprese platter is always a hit. A great way to use fresh summer produce, plus a beautiful presentation for a holiday party, or a quick and easy salad or appetizer. Vegetarian.

Fresh tomatoes, mozzarella cheese, basil, with balsamic reduction on a plate.

This tomato and mozzarella platter is a quick and easy addition to any table and so fun to make. Simply layer fresh sliced tomatoes, fresh sliced mozzarella, and fresh basil leaves on a platter. Drizzle with a balsamic reduction and serve!

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Preparing Ingredients

Sitting here writing about these fresh picked tomatoes makes my mouth water. I think a trip to the garden is on my list!

This caprese appetizer recipe is really simple to prepare.

  • Fresh tomatoes. Slice the tomatoes about ¼ inch thick.
  • Fresh mozzarella cheese. Slice the mozzarella slightly thinner than the tomatoes if possible.
  • Basil. Use fresh basil leaves, dried will not work. Remove the basil leaves from stems.
  • Balsamic reduction. We love keeping balsamic reduction on hand to add a finishing touch to dishes. Make your own with this easy recipe.
Fresh tomatoes, sliced mozzarella, basil leaves, and balsamic reduction for caprese platter

Favorite Riffs

Make this platter your own by scattering some pickled veggies, like marinated artichoke hearts, green beans, carrots, or radishes on the platter. If keeping it vegetarian isn't a requirement, fold some different cured meats on the platter, like plain or flavored salami, soppressata, or prosciutto.

How to Serve

Caprese is one of those dishes that almost everyone loves! It is refreshing and reminds us of summer - even when eating in the winter months!

What to serve with Caprese?

Serve with sliced artisan bread, crostini, or crackers if serving as an appetizer. Serve with BBQ beef, chicken, or pork, fresh veggies, twice baked potatoes, or homemade bread if serving as a side salad dish.

Ingredients for caprese platter; sliced tomatoes, sliced mozzarella, basil leaves, and balsamic reduction.

How to Plate a Caprese Platter

Here is where I think the fun comes in! There is really no right or wrong way to plate this. Have fun and be creative.

  • Plate on a square plate in alternating rows, either straight or on the diagonal.
  • Use a round platter and layer everything in circles or a spiral pattern.
  • Plate on a long, skinny platter in a single row.
  • Garnish with extra basil sprigs on the sides of the platter or between rows.
  • Plate in a random pattern for a more unstructured tomato mozzarella platter.
Layers of tomatoes, sliced mozzarella cheese and basil on a plate.

Make Ahead and Time Saving Tips

This platter goes together VERY fast, but when serving as one of many dishes, it is also a perfect make ahead dish. Plate the tomatoes, mozzarella, and basil leaves in pattern of choice. Lightly cover and put in the refrigerator until ready to serve. Remove and drizzle with the balsamic reduction right before serving.

Making a balsamic reduction from balsamic vinegar is so easy, but using a store bought one saves a little time if you don't have one already made. NOTE: Some purchased balsamic reductions actually have a sweetener added. This addition actually makes them a glaze, not a pure reduction. Try to find a brand with no added sugars for a true balsamic reduction that will produce the flavor you are looking for.

Platter of sliced tomatoes, mozzarella, and basil leaves.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, leftover caprese appetizer will last in the refrigerator for up to 3 days. While the balsamic reduction will soak into the tomatoes and mozzarella, and not look as fresh, it is still fine to eat. This is great added to a hot pasta dish. Simply cut the tomatoes and mozzarella into smaller pieces, add a little olive oil, and toss with hot pasta.

Other favorite options

Fresh tomatoes, mozzarella cheese, basil, with balsamic reduction on a plate.

Some Common FAQ's

Can you save leftover caprese?

Yes! As long as you are within the FDA guidelines you can save the leftovers. While the balsamic reduction will soak into the mozzarella cheese and not look as appetizing, it is still delicious. It is also great diced up and added to hot pasta!

What are the best tomatoes for caprese?

Any fresh picked, tomato, in season, is always THE BEST! NOTE: This was also one of our most requested dishes at the catering company in the winter, especially during the holidays, the colors, the freshness, the flavors. Even when made with hot house tomatoes, it is still good!

Spicy Red Pepper Baked Ricotta Dip

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Ricotta cheese and roasted red bell peppers get a kick from some chipotle peppers in this Spicy Red Pepper Baked Ricotta Dip. Perfect for entertaining!

Baked ricotta in cast iron skillet with spicy red pepper sauce, served with bread.

We like a hint of spicy in our food and this baked ricotta recipe delivers. We made this for company, we all tasted it, Ohh'd and Ahh'd, said how good it was. . . . Then got more. Said "This is REALLY good!" To which everyone agreed and we just continued eating and repeating. REALLY - this is amazing!

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Roasting Red Peppers

While roasting peppers is easy and is mostly 'inactive time' (put it in the oven and leave it), it does take some time. Allow about 45 minutes to completely roast and peel the peppers

Basic Steps for Roasting Red Peppers

  • Roast the pepper. Place in a 400 degrees Fahrenheit oven or roast over a flame until skin is charred.
  • Let cool slightly. Put pepper in a covered dish and let cool. This will help steam the skin a little so it peels right off.
  • Peel the pepper. Once the pepper has cooled enough to touch, gently remove the stem and seeds from the pepper. Pull the skin off.
  • Transfer to airtight container. Refrigerate or freeze until ready to use.
Roasting red pepper.

Time Saving Tips for Roasted Red Peppers

  • Roasted red peppers freeze great! We like to roast 3-4 peppers at a time. Remove stem, seeds, and skin then freeze in an airtight container for up to 3 months. Remove the amount of peppers you need, thaw them in the refrigerator, and use them in your recipe.
  • Purchase already roasted red peppers. Most grocery stores carry them in cans, jars, and fresh in the deli sections.

Peppers and Heat

A Little History! An American pharmacist named Wilbur Scoville found a way to measure the amount of capsaicin in peppers. Capsaicin is the main chemical that makes hot peppers spicy hot! The level of spicy heat is measure in Scoville Heat Units (SHU) using the Scoville Scale. There is a HUGE difference in the heat level of peppers.

  • Bell peppers are at the bottom with a rating of 0 SHU (means no heat).
  • Jalapeño peppers, commonly used in cooking, rate 2500-8000 SHU.
  • Ghost peppers, which most of us have heard of, measures 855,000 SHU. THAT'S HOT!
  • Pure Capsaicin is at the top of the scale with a rating of 15,000,000 SHU - Umm, NO - JUST NO!!
Red bell pepper, jalapeno pepper and chipotle pepper in adobo sauce.

So, where do chipotle peppers land? Chipotle peppers are just a dried, smoked jalapeno pepper. Most of us can handle this level of heat in small doses making the chipotle a great pepper, with a wonderful smoky spiciness, to use when cooking. If this is your first time using them, start with ½ a chipotle pepper, mix, taste, and add more until you reach the desired heat level. It is easy to add more chipotle peppers but hard to remove the heat.

If it does get too hot, add more tomatoes to the sauce until the heat is the desired level. If there is more sauce than needed when it is adjusted, freeze any leftover to use in this recipe again (like next week when the craving strikes!) or in a red sauce for an extra boost of flavor!

Have fun and play with the flavors of different peppers in this spicy red pepper baked ricotta appetizer. Use a favorite hot pepper instead of the chipotle. We recommend roasting or smoking the peppers before using them. Remove stem, seeds, and peel, add to the sauce ingredients, and blend.

Red pepper, chipotle peppers, garlic, salt, and pepper in individual dishes and blended into sauce.

Make Ahead Tips

Make the spicy roasted red pepper sauce up to three days in advance. Store in an airtight container until ready to make the dip. Assemble the dip earlier in the day and store in the refrigerator until ready to bake. NOTE: DO NOT use a glass baking dish if moving straight from the cold refrigerator to the hot oven, as the dish may break. We recommend a cast iron skillet or metal baking dish.

Unbaked ricotta cheese topped with spicy red pepper sauce.

Substitutions and Additions

Cheese. Use any cheese that is soft and creamy; ricotta, goat, or cream cheese. Use goat cheese for a stronger, bolder flavor, use ½ goat cheese and ½ ricotta cheese, or add in some cream cheese. Throw in a little feta or gruyere. Watch the bake times if using different cheeses since some cheese bakes faster than others.

Serve this baked ricotta appetizer with fresh veggies (broccoli, bell peppers, cucumbers, celery) instead of bread and crackers. Add a drizzle of balsamic reduction right before serving for a little extra pop!

Baked ricotta with roasted red pepper served on bread.

How To Serve This Spicy Dip

We love baking and serving this spicy red pepper baked ricotta right in a cast iron skillet. NOTE: This will not transfer to a different dish for serving without mixing it together, so bake this in a dish that is good to use for serving. Serve with artisan bread, crostini, crackers, or veggies good for dipping (celery, carrots, broccoli, bell peppers, cucumbers).

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Once transferred to a dish, the cheese and spicy red pepper mixture will tend to run together. While it may not look as presentable, it will taste great, just reheat in oven until warm. We also love the leftovers tossed with hot pasta, with additional sauce or on its own.

Other favorite cheese appetizers

Baked ricotta cheese with spicy roasted red pepper sauce on crostini.

FAQ's

I don't have any chipotle peppers in adobo sauce, can I still make this?

It is possible but it can get a little complicated with trying to get the flavor just right. It is a combination of chipotle powder, vinegar and extra tomato for the sauce. We recommend grabbing a can of chipotle peppers in adobo sauce for the pantry. Extra chipotles in adobo sauce will freeze great in an airtight container.

Is this a good option to serve for a large party?

YES! This is an easy dish to multiply. Make one large dish or, if your party is over many hours, make multiple, smaller dishes. Bake them as needed and serve the dish hot throughout the night.

Grilled Tomato Crostini

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This Grilled Tomato Crostini recipe is a perfect use for those sweet, ripe tomatoes. A nice smoky flavor from the grill makes these a new favorite tomato appetizer.

Grilled tomatoes, onions, and basil on a grilled crostini.

What's not to love about tomatoes on toasty bread? The smokey flavor of grilling the tomatoes first adds another level of flavor that is #lipsmacking!

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Steps for Making Grilled Tomato Crostini

This recipe is a great way to use those summer tomatoes and fresh basil. Throw in some red onions and french bread and you have a delicious crostini appetizer ready in just 20 minutes!

  • Lightly brush the french bread with olive oil on both sides. Grill each side until toasty and golden brown. Cut each piece of french bread into crostini sized pieces.
  • Cut the fresh tomatoes in half.
  • Toss the tomatoes and onion with the olive oil and garlic. Grill both sides.
  • Rough dice the grilled tomatoes and onions and add the chopped, fresh basil.
  • Stir and serve immediately with the crostini.
Tomatoes, red onion, fresh basil, garlic, olive oil and french bread for grilled tomato crostini.

Tips for Making Crostini?

Crostini means little toasts. However, since we are actually grilling this on our outdoor grill we are using a larger slices of French bread for ease. We brush each piece with oil, grill both sides, and then cut into smaller 'little toasts'! The number of slices of bread needed will depend on the size of your slices. A smaller loaf, with small slices, may only give 2 crostini per slice and 12 slices will be used. A larger French loaf, with bigger slices, might yield 3-4 crostini size pieces from each slice and 6-8 slices will be used. The crostini can also be made in the oven as directed in our Homemade Crostini recipe.

Grilling french bread for crostini.

Our Favorite Riffs

This is a great base recipe for a tomato basil crostini and so easy to make this your own.

  • Add corn. Grill some fresh corn, remove from the cob, and add to the tomato mixture.
  • Bring in some cheese. Whipped feta cheese or whipped goat cheese is delicious with this bite. Spread it onto the crostini before topping with the warm tomato mixture.
  • Use different oils. Use an infused olive oil, herb or garlic would be great! Use butter instead of olive oil.
  • Drizzle balsamic reduction over crostini. A small drizzle of balsamic reduction over the top of each tomato topped crostini adds a sweet flavor to each bite.
Halved tomatoes and onion with garlic and olive oil.

Equipment We Used

We made this recipe on our outside BBQ grill (both charcoal or gas work great.) Put the bread, tomatoes and onions directly on the BBQ grill, we kept the ingredients large to make grilling directly on the grill possible. Using a BBQ grill pan can make turning the ingredients easier, but it's not necessary. If using one, make sure to lightly oil the grill pan before placing the ingredients on the pan.

If you don't have a grill this can also be made in the oven for a roasted tomato crostini!

  • Crostini. Brush with olive oil. Place in 375 degrees Fahrenheit oven for 7-8 minutes. Turn each piece over and bake another 7-8 minutes until they are a light golden brown. Remove and cut into crostini size pieces.
  • Roasted Tomatoes and Onion. After coating with the oil and garlic, place on a baking sheet and roast in a 425 degrees Fahrenheit oven for 10 minutes. Turn each tomato and onion over. Cook another 5-10 minutes until tomatoes are sizzling. Dice, mix with basil, serve.
Grilling tomatoes and onions for grilled tomato crostini.

Time Saver Tips

We love this grilled (or roasted) but if you are in a hurry skip that step. Dice the tomatoes and onions, combine with 2 cloves minced garlic and basil. Serve with crostini.

Purchase pre-sliced french bread. While making homemade crostini is VERY easy and they are so good, using pre-made crostini also works.

Make Ahead Tips

Make the crostini up to a day in advance and store in an airtight container on the counter until ready to serve. Crostini can be served at room temperature or heated in a 200-250 degrees Fahrenheit oven until warm, 2-3 minutes.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these grilled tomatoes and onions will save in the refrigerator. It can be drained and used within 2 days on crostini or added to a marinara or spaghetti sauce. We even reduced this and then blended into a pizza sauce. It was delicious!

Diced grilled tomatoes, onions, and basil.

Other favorite crostini recipes

Grilled tomato, onion, and basil served with grilled crostini.

Some FAQ's about Grilled Tomato Crostini

What's the difference between crostini and bruschetta?

They are both oiled, toasted bread. Crostini are small pieces while bruschetta is larger pieces. If you didn't cut the slices of French bread into smaller pieces, you would have bruschetta.

What if I don't have a BBQ grill?

No problem. This can also be made in the oven. Make homemade crostini, roast tomatoes, red onion, and garlic in a 425 degrees Fahrenheit oven for 15-20 minutes turning over half way through cooking. Dice, mix with basil, and serve.

Homemade Crostini

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Homemade crostini are easy and quick to make plus so much fresher than store bought! Serve with your favorite crostini toppings - tomatoes, cheese, meats - they are all fantastic.

Straight cut and angled cut baked crostini.
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Basic Steps for Making Homemade Crostini

It is almost embarrassing how easy crostini are to make. This basic crostini recipe only uses 2 ingredients; a baguette and olive oil. That's it!

  • Slice your bread - baguette, French, Italian, rustic - they all work great.
  • Brush with olive oil.
  • Bake or grill until golden brown and crispy.

We want the the bread to get crispy and toasty but not hard. Baking the bread too long will make them dry and hard. Since a topping is going on the crostini, there is a little wiggle room for baking time but keep an eye on them and check them as the bake time is reached.

Baguette and olive oil for crostini.

Crostini vs. Bruschetta

We hear people use these two words interchangeably. While they are similar there is a difference. Is it a big difference? NO! Is it a crucial difference? NO! Is it a 'recipe destroyer' if used incorrectly? Absolutely not!

Bottom line - they are both slices of bread, brushed with oil, and grilled or toasted.

What is Bruschetta

Bruschetta definitions differ a little. Some definitions say a thick slice of bread, a large slice of bread, or Italian bread. The consensus is that bruschetta is large pieces of toasted, sliced bread, whether it is sliced thick or thin. They are then topped with different toppings

Many use the term bruschetta to mean toasted bread with a tomato garlic mixture on top. While this is true, the bruschetta part is actually just the toasty bread.

What is Crostini

Crostini actually means small pieces of toasted bread or little toasts. They are usually served with a topping as an appetizer.

Differences Between Crostini and Bruschetta

The main difference is the size of the bread. That's it! The same bread, toasting method, and oil can be used when making crostini and bruschetta. If you make "small pieces" you have crostini, perfect for an appetizer. If you make larger pieces you have bruschetta, perfect for a side or heavier bites. Cut larger pieces of bread into smaller pieces - you go from bruschetta to crostini!

So, calling something a bruschetta instead of a crostini or a crostini instead of a bruschetta really isn't a crucial issue. Who knows, maybe this will be a winning question in a trivia game and you'll be the hero because you know the answer!

Cutting Bread for Crostini

When slicing a baguette for homemade crostini we like slicing in one of two ways.

Slice straight across the bread so you have a more roundish slice or slice at an angle so you have more of an oval slice. They both work great. We like the look of slicing at an angle especially if serving the crostini in a dish or basket. They can stand up in the dish and be arranged to look great.

Angle cut and straight cut on baguette.

Equipment We Used

We used a heavy duty baking sheet and a Silpat nonstick silicone baking mat to line our sheet pan. No silpat? A piece of parchment paper also works great. We love the silpat mats because they are reusable. Just wash, dry and use again!

A pastry brush or Misto Oil Sprayer is also useful for getting the olive oil on the bread in this easy homemade crostini recipe. You want just enough oil to crisp the bread but not so much that is oily after toasting.

Bread brushed with olive oil for homemade crostini.

Our Favorite Riffs

Making crispy crostini at home, besides being so easy and delicious, allows for variety.

  • Flavored Olive Oil. There are so many infused olive oils available now - or make your own! These crostini would be especially good with garlic or herb infused oils.
  • Butter. We also love these with butter instead of olive oil. Just lightly spread butter on the sliced bread and toast as directed.
  • Fresh Herbs. Add some chopped fresh herbs to olive oil before brushing on the bread slices.
  • Fresh Garlic. We like placing a clove or two of peeled garlic in the olive oil and letting it sit for up to an hour before brushing the oil on the bread. No time to wait for the garlic and oil to sit? Brush the oil on the bread and then rub a clove of garlic over the bread and oil for a very subtle garlic flavor.
  • Kosher Salt. Sprinkle a bit of coarse kosher salt on the bread after brushing with the olive oil.
  • Black Pepper. A sprinkle of black pepper adds a unique flavor to any crostini.

Time Saver Tips

While we frequently use a pastry brush for the olive oil, we also love using our Misto Oil Sprayer to coat the bread with the oil. Make sure the Misto Sprayer stays pressurized to maintain a steady, light spray of oil. Olive oil can also be lightly drizzled over the bread slices, just be careful to not get too much on the bread.

Save a little time by purchasing pre-sliced baguettes. Most bakeries and grocery store bakery sections will either slice them for you or have them already sliced.

Baked Crostini on a black board.

Make Ahead Tips

These are great made ahead of time. Crostini will last up to three days in an airtight container but are definitely fresher if used within 24 hours. We like to make them the morning of or day before they are needed. If storing them, completely cool the crostini and place them in an airtight container on the counter until ready to use.

While crostini are great served at room temperature they can also be heated before serving. Heat in a 200-250 degrees Fahrenheit oven for a couple minutes until warm. Leaving them in too long will dry them out and make them hard to eat.

Why Use Crostini Instead of Bread

We now know that crostini are small, toasty, delicious slices of bread. Using crunchy crostini instead of just bread adds texture to appetizers plus crostini makes most appetizers seem more formal or fancy and just plain exciting! Crostini works especially good if your topping is soft like cheese, tomatoes, or spreads.

Other favorite crostini recipes

Crostini standing up in a dish for serving.

Some Common FAQ's

How do I tell if the crostini are done?

The bread should be slightly crisp and golden brown. It should not be hard.

How do I serve crostini?

Crostini can be served warm or room temperature. Top each crostini with your topping of choice and serve on a platter or serve crostini in a basket with a dish of toppings on the side.

What is the best bread for homemade crostini?

We recommend using almost any fresh bread - think from the bakery section or homemade breads. Baguettes (perfect size!), French bread, sourdough, rustic breads, Italian bread, and flavored breads will all work. If using a larger piece cut into smaller 'crostini sized pieces' either before or after toasting. While processed sandwich breads will work in a pinch they would be our last choice for type of bread to use.

Can I freeze crostini?

We don't recommend freezing baked crostini. There is a risk of them getting dry, tough, or soggy if frozen. If you are not ready to make the crostini yet, slice and freeze the bread. When ready to make them thaw the bread, brush with oil, and bake. They are so fast freezing isn't necessary.

Buffalo Chicken Cocktail Meatballs

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These Buffalo Chicken Cocktail Meatballs provide all the flavor of buffalo chicken without the mess of eating wings! A delicious cocktail meatball that's perfect for a party, holiday gathering, or dinner!  

Buffalo chicken meatballs with a pick on a board.

These mini meatballs are amazing as an appetizer! All the flavor of our favorite buffalo chicken wings without the mess. Serve with blue cheese dressing on the side for a dip. A perfect game day appetizer!

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Ingredients

This easy buffalo chicken meatball recipe has just a few basic ingredients and only take 30 minutes to make.

  • Ground chicken - Buy pre-ground or grind your own using chicken breasts.
  • Buffalo sauce - We used Frank's but there are so many goods ones available. Find a favorite wing sauce and use it here!
  • Crumbled blue cheese - Use crumbles or crumble your favorite brand yourself.
  • Green onions -These add a pop of color and flavor to the meatballs.
  • Pantry staples - Panko bread crumbs, salt, pepper
Ingredients of ground chicken, blue cheese, panko, green onions, and buffalo sauce for buffalo chicken meatballs.

Equipment We Used

We used a Silpat nonstick silicone baking mat to line our baking sheet pans. We love silpats because they are reusable. Just wash, dry and use again! No silpat? Use parchment paper instead.

We like to use a cookie scoop to shape the meatballs - it gives us consistent sizes and makes the shaping process quick and easy. We use a 2-teaspoon size cookie scoop for these cocktail meatballs, which will yield around 30 mini meatballs. You can also use a 1 Tablespoon scoop, which will give you about 18 meatballs. You can always double or triple the recipe with the handy 2x and 3x buttons in the recipe card below for extra meatballs - make them as big or small as you like!

Picks. We do not recommend using colored toothpicks as the color can come off on the food. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores. Here are a few of our favorite pick sources.

Mixing buffalo chicken meatball ingredients.

Substitutions for Buffalo Chicken Meatballs

We expect the blue cheese flavor when we think buffalo chicken. Don't love blue cheese? Substitute feta, goat, or white cheddar instead. Just make sure it is in small pieces or crumbles.

It is very easy to grind your own chicken for this recipe - even without a meat grinder. We used a skinless, boneless chicken breast, cut it into pieces, placed it in our food processor with the metal blade, and pulsed it until it was the desired texture. We liked it as small chunks, not completely smooth. Of course, if you have a meat grinder, this is a great time to pull it out! Ground turkey would also work for this recipe.

We made these with the Panko bread crumbs and without. We liked the texture and feel of those with the Panko better, but it definitely worked without them if a gluten free option is needed.

Time Saver Tips

  • Using a small cookie scoop is the biggest time saver. It is very easy to make consistent size meatballs and requires very little rolling after forming.
  • While grinding your own chicken in a food processor only takes a few minutes, using pre-ground chicken is a definite time saver.
  • Blue cheese crumbles are readily available in most stores and will also save a few minutes.

Make Ahead Tips

This is a great make ahead recipe. Store buffalo chicken balls in an airtight container as described below. 

Form meatballs in advance & bake later

Form the meatballs as directed, then store in an airtight container in the fridge up to 24 hours. When you're ready to serve, transfer meatballs straight from the fridge to the baking sheet and bake as directed. It may take a few extra minutes if you're putting the meatballs in the oven straight from the refrigerator.

Freeze unbaked meatballs in an airtight container in the freezer for up to one month. When you're ready to serve, defrost meatballs overnight in the fridge (and then bake as directed) or bake them straight from frozen in a cast iron skillet at 400° F until cooked through (this usually takes 20-30 minutes). Meatballs are done when they reach an internal temperature of 160° F.

Bake meatballs in advance

Form and bake the meatballs as directed but don't toss with the final buffalo sauce. Let cool and store in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, transfer meatballs to a sheet pan or baking dish and heat in a 350° F oven until warmed through (about 10 minutes). Toss with additional Buffalo Sauce before serving.

Freeze baked meatballs in an airtight container up to one month. When ready to serve, defrost meatballs in the refrigerator overnight, place on sheet pan or baking dish, and reheat in a 350º F oven about 10 minutes or until warm. To reheat straight from the freezer: place frozen meatballs in a covered dish and reheat in a 350º F oven until warm, usually 20-25 minutes. Stir every 5 minutes or so. Toss meatballs with additional Buffalo Sauce before serving.

Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. Use a metal or cast iron dish, bring food to room temperature before placing in the oven, or place the dish into a cold oven and then turn the oven on. Cooking time will need to be increased if placing into a cold oven.

Formed and baked buffalo chicken meatballs.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these buffalo chicken cocktail meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Loving this Buffalo Chicken Meatball?
Try our Buffalo Chicken Mini Burgers with our Mini Burger Buns - so cute and delicious!

Buffalo Chicken Cocktail Meatballs in a dish.

Some more favorite bites

FAQ's for Buffalo Chicken Cocktail Meatballs

Are these gluten free?

The recipe, as written, has bread crumbs. HOWEVER, we did test them without them and they were still delicious. We liked the texture better with the Panko, but leaving the Panko bread crumbs out still gives a delicious buffalo chicken meatball.

Can I use something besides blue cheese?

Not a huge fan of blue cheese? Reduce the amount or substitute white cheddar, smoked gruyere, or feta. 

How do I serve these?

We love this cocktail size meatball as an appetizer. Serve with a side of blue cheese dressing or more wings sauce. To keep these bites warm and food safe over time, keep them in a chafing dish or on a warming plate. We like eating these with a pick instead of a fork and plate. Our 20 years catering experience shows people will take A LOT more if these are served with a spoon and there are plates and forks available.

Buffalo Chicken Cocktail Meatballs in a dish with cocktail picks.

Sesame Seed Wonton Crackers

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These quick and easy baked sesame seed wonton crackers are a delicious, crispy any day snack. They are also perfect on a cheese plate or alongside a favorite dip!

Sesame Seed Wonton Crisps in a bowl

Homemade wonton wrapper crackers are so easy to make and will quickly become a new favorite! They are great on a cheese plate, as an everyday snack, or at your holiday party as an appetizer! Make sure you store them in an airtight container - otherwise they will be eaten before your party begins!

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Ingredients

It doesn't get much easier than this snack cracker!

  • Wonton wrappers - We used ½ of a package of 3 inch square wonton wrappers.
  • Olive oil - A good oil will make a big difference!
  • Sesame seeds - For a slightly nutty flavor and extra crunch.
  • Salt and Pepper - We like fresh ground pepper and coarse salt for this recipe.
Ingredients of wonton wrappers, salt, sesame seeds, and olive oil for sesame seed wonton crackers.

Equipment We Used

No fancy equipment required for these easy baked wonton chips! We used a reusable Silpat nonstick silicone baking mat to line our baking sheet pans. No silpat? Use parchment paper instead. We also used a silicone pastry brush to brush a light layer of oil on the crackers.

Some Favorite Riffs

Try these sesame seed wonton crackers with different seeds; poppy seeds, everything bagel seasoning, black sesame seeds, or sunflower seeds. Use vegetable oil, canola oil, coconut oil, or melted butter instead of olive oil.  Cut the square wontons in rectangles, triangles, or mini squares.  

Wonton crackers with sesame seeds on a sheet pan.

Time Saver Tips

We love the Misto Oil Sprayer and it is a big time saver! Use it to lightly coat the wonton wrappers with oil. The key is to make sure the cracker is lightly coated, not swimming in oil and not dry. Make sure to keep the canister pressurized for a more even spray across all the crackers.

Make Ahead Tips

These are great to make ahead of time and have ready to serve. Make them up to 3 days in advance and store on the counter in an airtight container.

Saving Leftovers

If you are lucky enough to have any leftover wonton crisps, ours are always devoured, they will last 3-4 days in an airtight container on the counter. 

NOTE: this recipe calls for half a package of 3 inch wonton wrappers. If you don’t want to make the entire package (which would double the recipe), the uncooked wrappers freeze great! Wrap in their package and place in an airtight container (we like our stasher bags for this) and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator. 

Other Favorite Wonton Cracker Recipes

Sesame Seed Wonton Crackers in a bowl

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Some Common Wonton Chip FAQ's

Are these vegetarian?

Yes, they are! However, the wrappers do have gluten.

Where do I find wonton wrappers?

Most grocery stores now carry the wrappers. You may have to ask where they are in the store. We have found them in the deli section, vegetable section, or by the packaged cheese. 

Feta, Cilantro and Roasted Red Pepper Spread

by 1 Comment

This feta, cilantro and roasted red pepper spread is a super easy make ahead, cheese appetizer. Vegetarian.

Baguette slice with feta cheese, cilantro, and roasted red peppers.

Salty, tangy feta cheese and cilantro spread on a baguette slice topped with roasted red pepper slices. YUM! This is one of our favorite appetizer recipes. It is SO. EASY. and SO. DELICIOUS. We have frequently made extra feta spread just to have for sandwiches the next day! #Nojudgement.

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What's the Difference Between Spreads, Dips, and Crostini?

Great question and one that keeps coming up again and again! It seems like the term 'spreads' are such a 70's term - or 60's - or 50's - years ago. But sometimes the word just fits. In general, (there are always exceptions to the rules):

  • A dip, as the name says, is food that you dip something into.
    • Dips are usually thinner than spreads and tend to run or drip off the medium of choice like; veggies, crackers, chips, or bread.
  • A spread is something, that again as the name implies, you spread on something.
    • They are usually thicker and firmer than a dip. They hold their shape and usually require a knife to put on something like a cracker or bread.
  • A crostini, while used when discussing both spreads and dips, is actually the SOMETHING that is either dipped into or gets something spread onto the top.
    • Crostini is just a fancy name for small pieces of crispy, toasty bread - usually baguette slices.
    • Bruschetta is a name for larger pieces of crispy, toasty bread. We have come to think of bruschetta as the tomato-y topping on crostini but it is actually just a name for the toasty bread and can be topped with many different toppings.

Ingredients

Baguette, feta cheese, cilantro, red pepper, and olive oil in individual dishes.

This feta cheese spread really is so easy. Mix a few basic ingredients, spread on bread, eat!

  • Roasted red bell pepper - We use a medium size pepper.
  • Feta cheese - Crumbled or block both work great.
  • Cilantro - Use the leaves from fresh cilantro. NOTE: hate cilatro? use parsley instead!
  • Olive oil - We like using a good extra virgin olive oil whenever we can.
  • Baguette slices - This is great with a soft slice of bread, but it is equally good on a crostini.

Easy steps to feta spread

Roasting and peeling red peppers.

Roast the red pepper in a hot oven until the skin begins to char (image 1). Remove from the oven, place in a bowl, and cover for 5-10 minutes to help loosen the skin (image 2). Uncover and peel off the skin - it should come off easily (image 3). Remove the stem and seeds by pulling on the stem; most seeds and membranes should come with it. If needed, gently scrape out any remaining seeds (image 4). Finally, slice the roasted red pepper into thin strips and set aside until ready to assemble.

Mixing feta cheese, cilantro, and olive oil.

While the red pepper is roasting, make the feta spread by adding the feta cheese, cilantro, and olive oil to a mixing bowl and mixing until well combined. You can do this with a fork, a hand mixer, or a food processor. Using a fork takes a little more time but is definitely doable. A hand mixer is much faster and still keeps a lot of the nice feta pieces, while a food processor is the quickest method, it creates a smooth creamy spread.

Assemble or plate

These appetizers can be assembled in advance or as a build-your-own station for guests.

  • To assemble: Spread the feta-cilantro cheese mixture onto each baguette slice and top with one or two strips of roasted red pepper.
  • For a DIY station: Serve the feta-cilantro cheese mixture in a dish with a small knife, the roasted red peppers in another dish with a small fork, and the sliced baguette nearby.

For added convenience, you might also include a small example platter to guide your guests. Prepare a few when the plate is empty, and your guests will quickly catch on!

Equipment We Used

All that is needed for this feta spread is a pan to roast the red pepper and a bowl to mix the cheese mixture. The key to making feta spreadable is to mix it thoroughly with the olive oil. We have tested different methods for mixing the cheese. While everything can easily be mixed by hand, we also used

  • A Hand Mixer. This worked great! It is fast and easy to get the cheese, cilantro and oil mixed together thoroughly so we have an easy spreading feta mixture. The hand mixer is our tool of choice if not doing this by hand.
  • A Blender and Food Processor. Unless we are making a large batch, it usually takes more oil to get a good mix in a blender or food processor. We tried a single serve blender container (Love our Ninja!) and it was still using more oil than desired. While these can work, they are not our recommended choice for this recipe.
  • An Immersion Blender. This produced similar results to a blender, it required more olive oil than we desired. Using more oil makes the spread heavier in texture and flavor.

Substitutions

We like the flavor of feta cheese and think it pairs beautifully with the roasted red peppers and cilantro. Using a creamy whipped feta mixture is also delicious! Whipped cheese mixtures frequently have other cheese (like cream cheese) in them which will cut the tangy, salty flavor of the feta but it will still be delicious! If using a whipped cheese mixture, add the olive oil gradually. Depending on the whipped cheese, you may not need very much, or any, oil when mixing in the herbs to get a spreadable consistency.

We know there are many people who are cilantro adverse, and while cilantro adds a lot of flavor to this dish, parsley also works great. It will change the flavor, but still be delicious! 

Time Saver Tips

Use a hand mixer to mix the feta cheese, cilantro, and olive oil. It will make a creamier and less ‘rustic’ feeling spread but will save a time and still be delicious. 

Don’t pre-make the bites. Set up a DIY station with a dish of the feta cheese mix, a dish of the sliced/diced red peppers, and a basket of bread and let your guests make their own bite! We have found that making a few on the platter helps your guests know how they should eat this.

Purchase an already sliced baguette.

Purchase roasted red peppers and slice them. You can find them in jars or some deli sections. You may also be able to purchase sliced or diced roasted red peppers (usually at specialty counters).

Make Ahead Tips

Roast the red peppers up to 5 days in advance and store in an airtight container in the refrigerator.

Make the feta cheese and cilantro mixture up to 5 days in advance and store in an airtight container in the refrigerator. 

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, the cheese mixture and roasted red peppers will last in an airtight container in the refrigerator, in individual dishes, for up to 5 days. We LOVE using this spread as a sandwich. You can eat it by itself or add some sliced turkey or chicken.

Some Other Favorite Dip and Spread Recipes

Baguette slice with feta cheese, cilantro, and roasted red peppers.

Common FAQ's

Do I have to roast my red peppers?

This would not be good without roasted red peppers. HOWEVER, you can purchase already roasted red peppers in the store. They are usually found in jars by the condiments or in the specialty cheese sections.

What if my feta mixture isn't spreadable?

If your feta mixture is difficult to spread, there are a few things to check:

Make sure the cheese mixture is not too cold. Remove it about 10 minutes before serving or assembling.
Confirm you've added enough olive oil and mixed thoroughly. Add olive oil in small amounts, as a little goes a long way, and too much can make the mixture overly oily.
For a more rustic spread, small feat pieces are normal. For a smoother consistency, use a food processor. Both textures should spread easily.

Can I use a block of feta instead of crumbles?

Yes. We use crumbled feta since we are going to mix it up anyway. If you are using block feta, remove it from the liquid, crumble into pieces and continue as directed with the cilantro and olive oil. Add the olive oil gradually as it may not need all of it.

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Feta cheese with cilantro on a baguette slice with roasted red peppers on top.

Herb and Cheese Wonton Crackers

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These quick and easy herb and cheese wonton crackers are perfect with your cheese plate, as a snack, or served with your favorite dip. Vegetarian!

Herb and cheese wonton crisps in a dish.

This is an easy recipe with wonton wrappers that will become a new go-to for a homemade chip! These are a light and crispy addition for a company dinner, holiday table, super bowl party, or whenever we need something crunchy to snack on.

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Ingredients

  • Wonton wrappers - We used ½ of a package of 3 inch square wonton wrappers.
  • Olive oil - Use a good oil, it will make a difference!
  • Herbs - We like fresh herbs for this recipe, but dried will also work. We used fresh chives, thyme, and basil.
  • Cheese - Grated parmesan was our go to cheese here.
  • Salt - We all like a touch of salt with our crackers and chips, use a light hand as we want the herbs to shine through.
Parmesan cheese, fresh herbs, olive oil, salt and wonton wrappers for herb & cheese wonton crackers.

How to Serve Wonton Crackers

These are great as a snack anytime of day! We also serve them on a cheese or charcuterie tray as a cracker. They can be placed directly on the tray (if it has room) or in a basket or bowl next to the tray. We also like them served as a chip alongside our favorite dips.

Equipment Used

No fancy equipment required! We used

Substitutions and Additions

We love fresh herbs and have chives, thyme, and basil in our garden boxes so used them for the herbs. Use a favorite herb combination, what is on hand, or what is available at that time of year. If you don't have fresh herbs, use ¼ cup dried herbs instead.

Buy good parmesan cheese and shred it yourself – pre-shredded cheese is sometimes coated with preservatives that will prevent it from melting the way we like. 

Use a good oil - no matter what kind you use. We used olive oil, but avocado oil, canola oil, liquid coconut oil, or melted butter all work great!

Sheet pans of herb and cheese wonton crackers.

Time Saver Tips

If you have a Misto Oil Sprayer, it is a big time saver! Use it to lightly coat the wonton wrappers with oil. The key is to make sure the cracker is lightly coated, not swimming in oil and not dry. Keep the canister pressurized for a more even spray across all the crackers.

Make Ahead Tips

These can be made up to 3 days in advance and stored on the counter in an airtight container. We always make extra because they're a little addictive!

Saving Leftovers

These rarely last long when we make them. Any leftover wonton crisps will last 3-4 days in an airtight container on the counter. We don't recommend freezing them after baking.

This recipe calls for half a package of 3 inch wonton wrappers. If using the entire package (meaning double the recipe) is too many chips at one time, no problem. Uncooked wonton wrappers freeze great! Wrap in their package, place in an airtight container (like a stasher bag!), and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator. 

Wonton crackers with herbs and cheese in a bowl.

Try These Other Wonton Cracker Recipes

A Few Common FAQ's

Where can I find wonton wrappers?

Most grocery stores now carry them, but you may have to ask where they are located. Depending on the store, we have found them in the deli section, vegetable section, or by the packaged cheeses. 

Are these a cracker, a crisp, or a chip?

Honestly, we go back and forth - can we say it is all of them? They are great as a cracker served with a cheese or charcuterie tray. We love them as a snack like a crisp. They are also great served with dips as a chip. SO - they are a cracker, a crisp, and a chip!

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