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Rosemary Cheese Bites
We had a little barbecue last weekend with friends and family. I saw this recipe posted by Carrie on Good Life Eats and knew these would be great pre-dinner snacks. I was so right! Every single one disappeared.
Before we get into the easy-peasy step-by-step recipe, I also want to share some other pictures and a recipe used in this delicious dinner.
We had a fresh tossed salad filled with celery, tomatoes, red onion, cucumbers, pistachios, and carrots.
There was a giant bowl of fresh strawberries, pineapple, mango and sweet summer watermelon.
I marinated boneless, skinless chicken breasts in a combination of fresh ginger, soy sauce, honey and garlic. Thanks Sarah for that combination of flavors.
We also grilled some of the best steak I’ve had in a really long time. I used a recipe posted on Tasty Kitchen for Firehall Steak Marinade. This recipe has almost 5 stars (4.97) and 30 ratings. That’s a pretty good endorsement so I had to give it a try. We had two firemen in the house so I thought this would be appropriate. We LOVED it! We’ll have it again and again. Very, very delicious.
On with the easy cheesy Rosemary Cheese Bites. You only need salt, pepper, butter, fresh rosemary (from our garden), Parmesan Cheese, Gruyere Cheese and flour.
Chop the rosemary and grate the cheeses.
In a small bowl, mix together the Rosemary, salt, pepper and flour.
Throw the butter into a food processor along with the grated cheese. Pulse a few times until the mixture starts to come together.
Add the flour mixture and pulse again until it looks like coarse meal.
Turn the mixture out onto a floured dry surface and form into a ball. Divide the dough in half.
Roll each dough ball into a log about 10 inches long. Wrap each log in plastic wrap and refrigerate. I made this the day before and kept it in the refrigerator until ready to bake.
Slice the dough into 1/4 inch rounds.
Bake on a parchment lined cookie sheet or Silpat mat in a preheated 350 degree oven.
Bake for 14-16 minutes. Oh meee oh miiii – these taste like Cheese Nips!
Carrie also provided topping ideas so we tried:
Cream cheese with cucumber;
Hummus with cucumber;
Boursin garlic and herb cheese;
and everyone’s favorite: cream cheese with hot pepper jelly.
These are really as good as they sound. I loved them!
We have more company coming this weekend so I’m searching for some new exciting ideas. We may just have to make those steaks again – they’re wonderful!
Rosemary Cheese Bites
(Recipe by Carrie of la pomme de portland)
2 1/2 cups all-purpose flour
2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 sticks unsalted butter, cold, cut into cubes
1 cup Gruyere cheese, grated
1 cup Parmesan cheese, grated
In a small mixing bowl, combine the flour, rosemary, salt and pepper.
Add the butter and cheeses to a food processor and pulse until well mixed. Add the flour mixture and pulse again until the mixture resembles coarse meal.
Turn the dough out onto a lightly floured surface and form into a ball. Divide the dough in half and roll each half into a 10-inch long log. Cover in plastic wrap and refrigerate until chilled or overnight.
Slice the log into 1/4 inch rounds and place on a cookie sheet lined with parchment paper or a silpat mat. Bake in a preheated 350 degree oven for 14-16 minutes. Top with cream cheese, hummus, Boursin cheese, cucumbers, nuts, jelly or any other herbs you have laying around. These are even great plain – either way everyone will love them. Thanks Carrie!
Thanks so much for stopping by!
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