Esther la Zesteuse | Quick appetizers benefit from fresh herbs – Times-Standard

With the holidays right on our doorstep, quick and delicious appetizers are an easy way to celebrate with family and friends. During this pandemic, I took up the hobby of growing fresh herbs which makes this recipe very special.

Enjoy and live zestier!

Cheese bites to go


  • 1 round, crisp loaf of bread (I used a small loaf sold as a bread bowl for the soup)
  • 1 cup of grated cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tbsp. olive oil
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. finely chopped fresh chives
  • 1 C. chopped garlic
  • 1/4 tsp. paprika


Preheat oven to 350 F. Line a baking sheet with parchment paper or foil (this makes cleaning easier.)

When cutting the bread, make squares that can be pulled apart later. (Esther Kennedy / Contributed)

Using a serrated bread knife, slice round bread vertically into 1-inch cubes, being careful not to cut all the way through. Once the bread has been cut from end to end, repeat the operation but horizontally. The round bread will look like a puzzle and have room between the cubes to stuff the cheese mixture. Place sliced ​​bread on the lined baking sheet.

In a small bowl, combine olive oil and 3 teaspoons of parsley; mix gently. Drizzle the mixture between all the bread cubes, trying to cover the entire loaf of bread. If the bread seems too dry, repeat the process.

In another small bowl, combine the cheddar, mozzarella, half the Parmesan, paprika, chives and 2 tablespoons of parsley; stir until combined. Carefully start to “stuff” the bread between the cubes. Stuff as low without separating the cubes.

Combine melted butter, minced garlic and remaining parsley and brush or baste on top of bread. Sprinkle the rest with Parmesan.

Bake for about 13-15 minutes or until cheese is completely melted and top is golden brown. Once out of the oven, transfer to a plate and savor the goodness of the cheese!

The size of the bread will determine the number of servings. A bun is good for two to three people;

Esther Kennedy is a Myrtletown resident and recipe maker. She can be reached by email at [email protected] or on Facebook at

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