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Cheesy Crab Tartlets recipe

Cheesy Crab Tartlets recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche

These tartlets are perfect as party nibbles. Scone dough is pressed into tartlet tins and filled with a creamy cheese and crab filling.

285 people made this

IngredientsMakes: 12 tartlets

  • 465g plain scone mix, blended with 215ml milk to form a scone dough
  • 225g cream cheese, softened
  • 1 (170g) tin crab meat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 60g grated Cheddar cheese
  • 2 tablespoons thinly sliced spring onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 190 C / Gas 5. Lightly grease 12 tartlet tins.
  2. Divide scone dough into 12 even-sized pieces. Press each piece into the prepared tins. Set aside.
  3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, spring onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tartlets and garnish with paprika.
  4. Bake at 190 C / Gas 5 for 15 to 20 minutes or until light brown. These freeze wonderfully. Just reheat before serving.

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Reviews & ratingsAverage global rating:(354)

Reviews in English (275)


I used the small phillo cups you can buy at the store in the frozen food section instead. They were really good and could be served bite size. The recipe made enough for 30 little cups.-30 Dec 2000

by motherteresa

You don't need tartlet pans to make these. Just use flaky biscuits, which halve easily. Split and flatten each half. Fill with the crab mixture, then fold up so that it forms a cup. Line on a greased cookie sheet and you're ready to go!-03 Jan 2004


Made this recipe for Thanksgiving appetizers. A big hit! Delicious filling! But I rolled out Pillsbury refrigerated crescent roll dough, then cut small circles and lined them in the cups of a tartlet muffin pan, then filled them and sprinkled paprika on top. The dough really puffs up nicely and made them tasty. They were sooo good!-06 Jan 2001

Recipe Summary

  • 2 (12 ounce) packages refrigerated biscuit dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.

Divide rolls in half and press into the prepared tartlet pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Step 1

Heat the oven to 400°F.  Stir the crabmeat, cheese and tomatoes, if desired, in a medium bowl.  Cover and refrigerate until ready to fill the pastries. 

Step 2

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10-inch square.  Trim to make a 9-inch square.  Cut the pastry into 9 (3-inch) squares.  Cut each pastry square in half diagonally to make 2 triangles.  Repeat with the remaining pastry sheet, making 36 triangles in all.

Step 3

Fold the 2 bottom corners of each pastry triangle to the center and press to seal.  Press the pastries into 36 (1 1/2-inch) mini muffin-pan cups, with the pointed end slightly higher on one side of the muffin-pan cup.

Step 4

Bake the pastries for 15 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to form an indentation.  Let the pastries cool in the pans on wire racks for 10 minutes.

Step 5

Arrange about 3 leaves arugula in each pastry.  Spoon about 1 teaspoon crabmeat mixture into each pastry.  Serve immediately.

Crab Tartlets #HolidayAppetizers

We’re at day 5 of #HolidayAppetizers week. I’m a day late on this one but it’s well worth the wait. For day 5, I made a recipe that is a turned up version of the typical mini-quiche for the first time, Crab Tartlets, and I will definitely be making these again. These Crab Tartlets are super tasty and very easy to make. If you’re looking for additional treats to your appetizer platters, try 40 of our favourite cookies, squares and candy recipes.

Welcome to the #HolidayAppetizers week from myself, Stacey at This Lil Piglet, Angie of Echoes of Laughter, Julie of Sober Julie and Stacie of Simply Stacie. This week 4 of us are getting together for a week of our best #HolidayAppetizers for all those get-togethers over the holidays. Each day this week, Monday to Friday, you can pop by each of our blogs for a new and tasty recipe. Let us know which recipe is your favourite and if you like what we have for you this week, please share, pin or comment.

Recipes For Heroes Cookbook Review

The Covid pandemic has given rise to some wonderful charities and one of these brings together two of my main interests &ndash the health service and the hospitality industry. We have all seen the footage of our dedicated doctors, nurses and paramedics working themselves to the bone in their efforts to save lives and treat the huge numbers of patients who have fallen victim to the virus. A painful image that I recall from the first lockdown when panic buying overtook many, was an exhausted nurse in tears when she got to the supermarket after a long shift to find the shelves bare. At the same time, restaurants were shuttered, chefs put on furlough. Hospitality for Heroes was established in March 2020 to bring together those who can cook with those who need to be fed. Crowdfunding raised money for the ingredients, professional chefs volunteered their time, and the charity then transported over 100 000 restaurant-quality meals to NHS staff on the frontline.

Now there is a cookbook, Recipes For Heroes, which is being sold to raise further funds. A £10 donation gets you the e-book while a £40 donation has a hard copy coming through the post to your door. Of course, you can donate more if you choose. 100 % of book sales goes back into the hospitality sector. The book is sponsored by Prenetics, the company behind Project Screen that deployed Covid testing to enable the Premier League and the England and Wales Cricket Board to begin playing behind closed doors.

Recipes For Heroes is not your average cookbook. Rather, it is a collection of recipes donated by some star chefs. Their recipes are lovely to look at even if you never get to cook them all. That is not to say you might not enjoy the challenge of creating dishes the chefs cook in their professional kitchens for their diners. Each recipe is accompanied by a beautiful photograph of the dish as well as the chef. A brief profile of the chefs and their restaurants is also provided which is handy for those who would like to visit their restaurants when they reopen.

The 28 recipes vary from very complex to perfectly achievable for home cooks. I chose a few simple recipes to try out. Who doesn&rsquot like a cheese muffin? I thought as I set about baking a batch of Dave&rsquos Cheesy Muffins. Dave is a South African chef and he recommends a local cheddar which I substituted for a mature British cheddar which has a strong flavour with the &lsquolingering bite&rsquo the recipe recommended. The recipe notes also pointed out that the cheesy muffin was as good to eat for breakfast as with an aperitif. I did just this. With a glass of red, the muffin turned my apéro hour into a cheese and wine affair which was rather fun. I ate one hot from the oven for breakfast &ndash these are best when warm from the oven when the cheese is melty and the muffin is just baked. I also ate one for lunch with a salad which was a great improvement on the slice of toast with tomato which is often my work from home lunch. The muffins are a cinch to make, take hardly any time at all and would be a lovely activity for children in the holidays. They would also make a great lunchbox option now that the schools are re-opening so I&rsquove included the recipe below.

The second recipe I attempted from Recipes for Heroes was Northern Turmeric Dhal created by Charith Priyadarshana, chef at Paradise in Soho&rsquos Rupert Street. I cook dhal frequently so enjoy tweaking this comforting dish whenever I come across a tempting recipe. Here the Sri Lankan flavours include Sri Lankan curry powder as well as coconut milk for an extra creamy dish. Fresh curry leaves are a lovely addition to the temper topping. I didn&rsquot have Sri Lankan curry powder, so used a branded variety, but did have fresh curry leaves which needed using up. The dhal was quick and easy to make and had a marked depth of flavour. The temper topping was especially good, popping with mustard seeds and the crunch of fried curry leaves. It was mixed into the dhal which intensified the gentle flavours. This is certainly one dish I will be adding to my list of regulars.

Fish eaters will be intrigued by Anna Haugh&rsquos oat crusted hake with smoked mackerel chowder that elevates both these fish with an easy to follow recipe. Haugh, Best International Chef of the Year at the Food and Wine awards 2019, can be found at Myrtle Restaurant in Chelsea. Another wonderful fish recipe is created by Chris Golding of Pantechnicon, Belgravia, which explores Japanese and Nordic cuisine. His baked sea bream, smoked potatoes and aubergine with pistachio pesto looks fabulous. The only drawback for home chefs is sourcing the hay which is lit in the oven to smoke the potatoes and the fish. Perhaps those with access to a farm and a fire extinguisher on hand will try this one at home. Next time I am at the coast I will be trying Sally Abé&rsquos devilled crab tartlets which I&rsquom hoping will take my own cooking to Michelin Star level. Abé is Head Chef at Harwood Arms, Fulham, the only London pub to be awarded a Michelin star. One of my favourite chefs, Adam Handling shares his recipe for John Dory, Whey, Caviar, Broccoli. I only need to see the word &lsquoblowtorch&rsquo in a recipe to know it is time to book a table at his fabulous Frog in Covent Garden. As you can tell, there&rsquos an excellent selection of fish recipes in Recipes for Heroes!

Meat eaters will appreciate the quick cassoulet from Florent Regent, chef at Toulouse Lautrec near Kennington. There is also a marvellous goat recipe with blackberry shrub by Harriet Mansell from Robin Wylde, near Lyme Regis.

Vegetable lovers with time on their hands might have a go at Karan Ghosh&rsquos spice roasted butternut squash which has a long list of ingredients but looks straight forward to prepare. I will do so once I have ordered panch phoron, tandoori powder and dry mango powder. I discovered all of these can be accessed online which has certainly given me some incentive to broaden the range of spices in my collection. Alternatively, I will be booking a table at The Drop Wine Bar which is situated in one of my favourite London haunts, Coal Drops Yard at Kings Cross.

The baking section in Recipes For Heroes is very accessible for home bakers. The benefit for readers of recipes by such creative chefs is that we can up our game by following their instructions. Apple cake with aged caramel soy sauce is certainly a cut above the apple cake I usually serve. It is created by Yorkshire chef Callum Bower, Head Chef at Horto Restaurant in Harrogate. For those who have tired during the past year of banana bread &ndash so &lsquofirst lockdown&rsquo &ndash there is a gorgeous bundt banana and walnut cake with Cointreau caramel and candied orange peel created by Kate Malcolm, previously Head Pastry Chef at Babylon in Kensington. I have this one planned for Easter by which time I am hoping to be able to share the cake with a few friends in my garden.

How to make this easy appetizer

These hot phyllo crab cups are really easy to make as you simply mix together the filling of cheese, a little sour cream, lemon juice, crab and paprika and mix together. Load it into the phyllo cups and top with a little parmesan. Bake until they are gently golden and enjoy.

See how easy they are to make in the video!

Today's Fish Friday Foodies theme is all about pies, in any shape or form, so I decided to bring these along as a mini take on the theme. After all, there are plenty of football games and other reasons coming up where these appetizers would be perfect. I'm looking forward to seeing all the other ideas - see more below.

These hot phyllo crab cups are a fantastic mix of cheese, crab and with just enough lemon and paprika to give it a little something. The mix of crisp pastry and soft filling is perfect, you'll be wondering why you tried to balance dip on that chip all that time.

If you have time, use Our Favorite Pie Dough to make the crusts for these tartlets.

This riff on artichoke dip is packed with asparagus, leeks, and plenty of fresh spring herbs.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Rev Run's Best Recipes from Sunday Suppers

Get Rev Run and his family's best Sunday supper recipes, from gooey mac and cheese to decadent prime rib.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Natalie Brasington ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Scott Gries ©2015, Cooking Channel, LLC. All Rights Reserved.

Photo By: Natalie Brasington ©2014, Cooking Channel, LLC. All Rights Reserved.

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50 Cheese Appetizers

Please any crowd with these fun starters from Food Network Magazine.

Related To:


Parmesan Cheese Straws (No. 1)

1. Parmesan Cheese Straws Beat 1 egg with 1 tablespoon water. Roll out 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface brush with the beaten egg and sprinkle with 1/2 cup grated Parmesan, 1/2 teaspoon each kosher salt and paprika, and 1/4 teaspoon cayenne. Cut into 24 strips (1/2 inch thick) twist each strip. Bake at 375 degrees F until golden, 15 minutes.

2. Chili-Cheese Straws Make Parmesan Cheese Straws (No. 1), replacing the Parmesan with shredded cheddar. Use smoked paprika and sprinkle the dough with 1 teaspoon chili powder.

3. Prosciutto-Parmesan Palmiers Roll out 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface. Cut in half cover each half with 1/4 cup grated Parmesan and 1 ounce sliced prosciutto. Roll the short sides of each rectangle toward the center so the two ends meet in the middle gently press together and freeze until firm. Trim the ends and slice each log 1/4 inch thick. Bake at 400 degrees F until golden, 12 to 15 minutes.

4. Bocconcini Kebabs Toss bocconcini (small mozzarella balls), cubed fontina, pitted kalamata olives and Peppadew peppers with olive oil, chopped parsley and rosemary, and red pepper flakes. Thread onto small skewers.

5. Sausage-Cheddar Bites Top 1/4-inch-thick rounds of summer sausage with sliced cheddar. Bake at 375 degrees F until the cheese melts, 3 to 5 minutes. Sandwich between butter crackers.

6. Cheddar Crackers Pulse 1/2 stick cold butter, 1 cup each grated sharp cheddar and flour, 1/2 teaspoon each kosher salt and paprika, and a pinch of cayenne in a food processor until crumbly. Add 2 tablespoons water and pulse until the dough clumps together form into a 9-inch log, wrap in plastic and chill 1 hour. Slice 1/4 inch thick. Bake at 375 degrees F until golden, about 20 minutes.

7. Cheddar-Cracker Sandwiches Make Cheddar Crackers (No. 6). Sandwich with peanut butter.

8. Frico Crisps Arrange tablespoon-size mounds of shredded Parmesan about 1 inch apart on a silicone mat–lined baking sheet. Sprinkle with pepper and chopped herbs (rosemary, sage and/or thyme). Bake at 450 degrees F until crisp, 6 to 8 minutes. Cool slightly.

9. Sage Cheese Crisps Arrange thin 1-inch-square slices of raclette cheese 1 inch apart on a silicone mat–lined baking sheet. Top with chopped sage and pine nuts. Bake at 450 degrees F until melted and golden, 7 minutes. Cool slightly.

10. Pepper Jack Toasts Mix 3/4 cup each shredded pepper jack and cheddar, 1/2 cup mayonnaise and 4 chopped chives. Spread on 5 slices white bread. Bake at 425 degrees F until golden, 15 minutes. Cut into triangles. Top with chopped chives and pickled jalapenos.


Honey-Walnut Goat Cheese (No. 11)

11. Honey-Walnut Goat Cheese Combine 1/4 cup each olive oil, walnut oil and chopped walnuts, 2 tablespoons honey, and pepper to taste. Pour over one 11-ounce log sliced goat cheese in a dish. Let sit 2 hours top with chopped chives. Serve with crostini.


Ricotta-Pistachio Crostini (No. 12)

12. Ricotta-Pistachio Crostini Beat 8 ounces ricotta, 2 tablespoons each heavy cream and grated Parmesan, and a pinch of salt until smooth. Stir in 1 tablespoon olive oil and a pinch each of red pepper flakes and chopped rosemary. Spread on crostini top with orange marmalade and chopped pistachios.

13. Greek Halloumi Combine 3 tablespoons each olive oil, chopped Kalamata olives and roasted red peppers, 1 tablespoon lemon juice and 1 minced garlic clove stir in 1 tablespoon each chopped mint, oregano and scallion, and a pinch of red pepper flakes. Halve one 8-ounce block halloumi into 2 thin rectangles dredge in flour. Cook in olive oil until golden, 3 minutes per side. Top with the olive salad serve with bread.

14. Middle Eastern Cheese Dip Combine 2 cups labneh (yogurt cheese), 2 grated garlic cloves, 2 tablespoons each chopped parsley, dill and mint, 2 chopped scallions and the juice of 1 lemon. Season with salt, ground cumin and hot paprika. Drizzle with olive oil and sprinkle with paprika. Serve with pita bread.

15. Garlic and Herb Cheese Dip Combine one 5-ounce package garlic-and-herb cheese spread, 1/4 cup buttermilk and 2 tablespoons sour cream until smooth season with salt. Top with chopped scallions. Serve with chips.

16. Gorgonzola Cheese Dip Combine 3/4 cup sour cream, 1/2 cup crumbled gorgonzola and 1 tablespoon milk until smooth season with salt and cayenne. Serve with crudites.

17. Caraway-Havarti Beer Cheese Melt 1/2 stick butter over medium heat. Stir in 1/4 cup flour and cook, stirring, 2 minutes. Add 1 cup each heavy cream and beer, 1 tablespoon Dijon mustard and 1/2 teaspoon each kosher salt and hot sauce simmer 5 minutes. Stir in 2 cups shredded caraway havarti until melted. Serve with chips.


Fig-Walnut (No. 18) and Bacon-Chive Cheese Balls (No. 19)

18. Fig-Walnut Cheese Balls Pulse 8 ounces softened goat cheese and 4 ounces gorgonzola dolce in a food processor until smooth. Mix in 3 tablespoons finely chopped dried figs chill. Form into 1-inch balls roll in freshly ground pepper and finely chopped candied walnuts.

19. Bacon-Chive Cheese Balls Mix 8 ounces softened cream cheese, 1 cup shredded gouda, 2 chopped cooked bacon slices, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and hot sauce to taste chill. Form into 1-inch balls roll in chopped chives.


Fig and Cheese Toasts (No. 20)

20. Fig and Cheese Toasts Cut rosemary focaccia into small slices. Make the Fig-Walnut Cheese Ball mixture (No. 18) do not chill or roll. Spread on the focaccia sprinkle with Parmesan. Broil until golden, 2 to 3 minutes. Top with chopped parsley.


Olive-Asiago Flatbread (No. 21)

21. Olive-Asiago Flatbread Combine 1/2 cup each chopped green olives and parsley, 1/4 cup olive oil and 1 grated garlic clove season with pepper. Spread onto 2 lavash flatbreads top with 1/2 cup shredded asiago. Bake at 425 degrees F until crisp, 12 minutes. Cut into pieces.

22. Camembert-Mushroom Pizzettes Cook 8 ounces sliced oyster mushrooms in olive oil until tender season with salt and pepper. Form 1 pound refrigerated pizza dough into two 4-by-12-inch rectangles on parchment. Top each with 3 ounces sliced Camembert and the mushrooms drizzle with olive oil. Bake on a preheated baking sheet at 475 degrees F until the crusts are browned, 15 minutes. Top with chopped parsley cut into pieces.


Spanakopita Tartlets (No. 23)

23. Spanakopita Tartlets Warm one 10-ounce package thawed frozen creamed spinach as the label directs. Stir in 1/2 cup crumbled feta and 2 tablespoons each chopped scallions and dill. Fill 30 frozen mini phyllo shells with the mixture. Bake at 400 degrees F until set, 15 minutes. Cool slightly.

24. Chicken and Cheese Tartlets Mix 2 cups diced rotisserie chicken (skin removed), 1 cup each mayonnaise and diced dill havarti, 2 tablespoons each grated Parmesan and lemon juice, and a pinch of nutmeg. Fill 30 frozen mini phyllo shells with the mixture. Bake at 425 degrees F until the cheese melts, 4 minutes. Top with paprika and chives. Cool slightly.

25. Grilled Cheese Strips with Chutney Spread chutney on 4 slices sourdough top each with 1/2 cup shredded Comte cheese. Top with 4 more slices bread. Cook in a skillet with butter and fresh thyme until golden, 4 minutes per side. Cut into strips.

26. Grilled Cheese Strips with Bacon Caramelize 1 sliced onion in butter over medium-low heat, 30 minutes. Divide 8 slices cheddar, the onion, 4 crumbled cooked bacon slices and some fresh thyme among 4 slices rye bread top with 4 more slices bread. Cook in a skillet with butter until golden, 4 minutes per side. Cut into strips.

27. Baked Brie with Apples and Ham Mix 1 small diced Granny Smith apple with 2 tablespoons honey mustard. Slice off the top rind of a small wheel of brie. Top with the apples and 2 ounces chopped deli ham drizzle with olive oil. Bake in a small dish at 375 degrees F until slightly runny, 12 to 15 minutes.

28. Goat Cheese and Pear Crostini Cook 2 chopped peeled pears, 1/2 cup each water, dry Riesling and raisins, 1/3 cup sugar and 4 strips lemon zest over medium heat, 20 minutes. Serve on crostini with goat cheese.

29. Cheesy Pigs in a Blanket Divide one 8-ounce tube crescent-roll dough into 4 rectangles. Wrap each around a 3-ounce bacon-cheese bratwurst trim and press to seal. Brush with beaten egg sprinkle with shredded cheddar. Bake at 350 degrees F until golden, 20 to 25 minutes. Slice serve with mustard.

30. Three-Cheese Deviled Eggs Peel and halve 12 hard-boiled eggs. Scoop out the yolks mash with 1/4 cup each mayonnaise and sour cream, 2 tablespoons each shredded Monterey Jack and cheddar, 1 tablespoon relish, 2 teaspoons mustard and 1/4 teaspoon cayenne season with salt. Spoon into the whites top with crumbled cooked bacon and shredded dill havarti.


Spanish Manchego Tortilla Bites (No. 31)

31. Spanish Manchego Tortilla Bites Mix 4 cups potato chips with 12 lightly beaten eggs let sit until softened, 5 to 10 minutes. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add half of the egg mixture, 4 ounces each cubed manchego and muenster, then the remaining egg mixture. Cook, undisturbed, until the bottom is golden, 5 minutes. Bake at 350 degrees F until set, 25 to 30 minutes. Cool unmold and cut into squares.

32. Polenta with Gorgonzola Slice one 18-ounce tube polenta 1/2 inch thick cut each round in half. Bake at 400 degrees F until warmed through, about 7 minutes. Top with crumbled gorgonzola and chopped walnuts bake until lightly browned, 3 minutes. Top with chives.

33. Cheesy Crab Cakes Combine 8 ounces lump crabmeat, 1/4 cup shredded monterey jack, 3 tablespoons breadcrumbs, 2 tablespoons mayonnaise and 1 tablespoon each Dijon mustard, lemon juice and chopped cilantro season with salt and cayenne. Form into 16 patties (1 inch each) dredge in flour. Cook in vegetable oil until golden, 2 minutes per side.

34. Shrimp Quesadillas Combine 8 ounces chopped cooked shrimp, one 4-ounce can chopped green chiles, the juice of 1 lime, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin and 2 chopped scallions. Divide 1/2 cup grated queso fresco and the shrimp between two 8-inch flour tortillas top each with another tortilla. Cook in a buttered skillet until golden, 1 1/2 minutes per side. Cut into wedges.


35. Pepper Jack Latkes Peel and grate 2 russet potatoes and 2 carrots squeeze dry. Mix with 1 egg, 1/2 grated onion, 1 cup shredded pepper Jack, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley and 1 teaspoon kosher salt season with pepper. Form into 2-inch pancakes cook in vegetable oil until golden, 3 minutes per side. Sprinkle with salt top with sour cream.


Cheddar Biscuits with Ham (No. 36)

36. Cheddar Biscuits with Ham Pulse 2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt and 1/4 teaspoon baking soda in a food processor. Add 1 stick diced cold butter pulse until crumbly. Pulse in 1 cup each buttermilk and shredded cheddar, and 1 chopped scallion. Roll out to 1/2 inch thick on a floured surface, fold in half and reroll. Cut out 1-inch rounds. Bake at 400 degrees F until golden, 15 minutes. Sandwich with fig jam and ham.

37. Cheese Puffs Bring 1 stick butter, 1/2 cup each water and milk, and 1/4 teaspoon each kosher salt and cayenne to a simmer. Stir in 1 cup flour until a ball forms. Transfer to a bowl with a mixer, beat in 4 eggs, one at a time, then 1 cup shredded Gruyere. Pipe into 1-inch balls on a baking sheet. Bake at 400 degrees F until puffed, 25 minutes.

38. Mac and Cheese Bites Squeeze heaping tablespoonfuls of chilled macaroni and cheese into balls dredge in flour, then beaten egg, then breadcrumbs. Deep-fry in 375 degrees F vegetable oil until crisp, 2 minutes. Sprinkle with salt.

39. Fried Mozzarella Sandwiches Divide 8 mozzarella slices and 16 anchovies among 8 slices white bread top with 8 more slices bread. Trim the crusts cut in half. Dredge in beaten egg, then flour. Cook in olive oil until golden, 2 minutes per side blot and halve. Fry parsley and capers in the oil until crisp and sprinkle on top serve with marinara sauce.

40. Spinach Croquettes Melt 1/2 stick butter over medium heat. Whisk in 1/2 cup flour, then 1 cup milk until thick. Stir in 2/3 cup each shredded Gruyere and thawed frozen chopped spinach (squeezed dry). Add 1/4 teaspoon kosher salt and a pinch each of cayenne and nutmeg chill. Form into 16 balls dredge in flour, then beaten egg, then breadcrumbs. Deep-fry in 360 degrees F vegetable oil until golden, 3 minutes.

FAQs for Garlic Herb and Cheese Pull Apart Bread

Can cheesy stuffed garlic bread be made in advance? YES. You can assemble this loaf in advance, wrap in foil, and stop there hours in advance. Then when you are ready, throw it in the oven to cook. Often times, if we don’t eat it all right away, we’ll break off a chunk and give it a give zap in the microwave, but I don’t recommend doing that in the first place.

Can Bread Dip Seasoning be purchased rather than having to make it? YES. I totally bought it when I made it recently, I find a good one in the bakery section at my grocery store.

Can the bread be purchased in advance? YES. You can buy the bread ahead of time, but I recommend wrapping well with foil and then freezing to keep it fresh. Then thaw and proceed with the recipe once you are ready.

What is the easiest way to wrap stuffed bread in foil? The easiest way to wrap the bread is to cut, stuff, and assemble our cheesy garlic bread on long 2 sheets of foil, spread in the form of an X on a bake sheet. Then, we just wrap up one sheet, then the other, and we’re good to go.