Best Party Cheese Kabobs Recipes

FRUIT AND CHEESE KABOBS

Fruit and Cheese Kabobs image

We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers Snacks

Time 20m

Yield 12 kabobs (1-1/2 cups dip).

Number Of Ingredients 7

Ingredients

1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

Steps:

For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 143mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

CHEESE PLATE KEBABS

Cheese Plate Kebabs image

Make and share this Cheese Plate Kebabs recipe from Food.com.

Provided by Hannah Petertil

Categories < 30 Mins

Time 30m

Yield 1 cheese plate

Number Of Ingredients 7

Ingredients

1 lb cheese, see directions
1/4 lb olive, castelvetrano
1/4 lb hard salami, cubed
1/4 lb prosciutto, thinly sliced
1/8 lb dried apricot
2 -3 French baguettes, cubed
kebab skewer

Steps:

First, choose your cheese. I suggest choosing between 2-4 kinds of cheese depending on how much variety you want on your skewer. Be sure you're also choosing cheeses that will hold up to being cut and skewered. My favorites for this are: your favorite cheddar, a simple brie that isn't too runny at room temp, a goat gouda, and a blue like fourme d'ambert. Cube all your cheese.
When getting ready to cube hard cheese (like cheddar or gouda), be sure to let it come to room temperature so it doesn't shatter when you try to slice it. Softer cheeses are ok to cut cold.
Get out your skewers, I like to use mid-sized or traditional kababs cut in half.
Now, layer your skewers with your cheese plate cubes. The pattern I use is: cheese, olive, bread, different cheese, salami,bread, cheese, olive prociutto, bread, apricot. This is to keep the cheeses from touching so you can enjoy them individually while always giving the eater a piece of bread next to a piece of cheese.
Feel free to have fun layering! Try this method with your favorite cheese plate staples for a fun picnic dish that will quickly become everyone's favorite.