Best Cheese And Herb Bites Recipes

Herb and Cheese Biscuit Bites image

Provided by Marg CaymanDesigns

Categories Breads

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 cup butter
1 1/2 teaspoons dried parsley
1 teaspoon dried dill weed
1/4 cup parmesan cheese
1 (10 -12 ounce) can refrigerated buttermilk biscuits

Steps:

Place butter in 9-inch pie pan. Heat in oven (or microwave if using a glass pan) until melted. Stir in herbs and cheese, blending well.
Cut biscuits in quarters. Swish each piece in melted mixture. Arrange pieces touching in pie pan.
Bake at 425°F for 12 minutes or golden brown. Let stand for a few minutes to absorb butter and herbs.

Nutrition Facts : Calories 358.5, Fat 23, SaturatedFat 10.9, Cholesterol 36.7, Sodium 907.5, Carbohydrate 31.2, Fiber 0.6, Sugar 5.3, Protein 7.3

Cheese and Herb Bites image

Provided by Food Network

Categories appetizer

Time 5m

Number Of Ingredients 7

16 Garlic Parmesan Pretzel Crisps®
¼ Cup Mascarpone Cheese
1½ Tablespoon Mixed Fresh Herbs Plus More For Garnish
¼ Teaspoon Ground Black Pepper
2 Tablespoons Shredded Cheddar Cheese
2 Tablespoons Shredded Havarti Cheese
2 Tablespoons Grated Parmesan Cheese

Steps:

In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended. Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.

Herb and Cheese Biscuit Bites image

Provided by @MakeItYours

Number Of Ingredients 5

1/4 cup butter
1 1/2 teaspoons dried parsley
1 teaspoon dried dill weed
1/4 cup parmesan cheese
1 (10 -12 ounce) can refrigerated buttermilk biscuits

Steps:

Place butter in 9-inch pie pan. Heat in oven (or microwave if using a glass pan) until melted. Stir in herbs and cheese, blending well.
Cut biscuits in quarters. Swish each piece in melted mixture. Arrange pieces touching in pie pan.
Bake at 425°F for 12 minutes or golden brown. Let stand for a few minutes to absorb butter and herbs.