Best Cheese Pesto Bites Recipes

CHEESE & PESTO BITES

Cheese & Pesto Bites image

Need a quick, tasty app? Grab some mozzarella cheese, wheat crackers, pesto and fresh red peppers, and let's talk.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield Makes 16 servings.

Number Of Ingredients 4

Ingredients

1 pkg. (8 oz.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 24 slices
48 woven wheat crackers
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup finely chopped red peppers

Steps:

Cut cheese slices in half.
Place on crackers.
Top with pesto and peppers.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

PESTO SAUSAGE BISCUIT BITES

Pesto Sausage Biscuit Bites image

They won't be able to stop reaching for these tasty little sausage bites. They are perfect party food but also a great choice for a breakfast buffet.

Provided by Valerie Brunmeier

Categories Appetizers and Snacks Pastries

Time 25m

Yield 10

Number Of Ingredients 4

Ingredients

2 (10 ounce) cans refrigerated buttermilk biscuit dough
5 teaspoons pesto
10 links breakfast sausage
1 tablespoon grated Parmesan cheese, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 24.4 g, Cholesterol 22.3 mg, Fat 14.2 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 3.8 g, Sodium 728.9 mg, Sugar 4.1 g

TOMATO & FETA PESTO BITES

Tomato & feta pesto bites image

Tiny, tasty canapés - a perfect party treat

Provided by Good Food team

Categories Buffet, Canapes, Starter

Time 45m

Number Of Ingredients 9

Ingredients

half a 350g pack (freeze the rest to use another time) puff pastry
25g finely grated parmesan (or vegetarian alternative)
20g pack fresh flat leaf parsley
2 tbsp pine nuts
100g feta cheese , crumbled
1 garlic clove , crushed
4 tbsp olive oil
12 small cherry tomatoes , halved
black olives , to serve

Steps:

Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium