Cheese aperitif: the easy recipe for puff pastry twists with grated gouda
For 4. Preheat the oven to 200 ° C. (th. 6/7). Roll out a roll of puff pastry on the work surface. Brush it with milk and sprinkle it with a handful of grated gouda. Cut the dough into strips 1 cm wide. Twist the pieces of dough and place them on the baking sheet covered with baking paper. Cook them for about twenty minutes. Enjoy warm or cold.
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Aperitif with cheese: the recipe for small tomato and tapenade turnovers
For 6. Spread 250 g of pizza dough on the work surface and cut it into discs 10 to 12 cm in diameter. Mix 225g grated cheese, 2 diced tomatoes and 2 tbsp. of tapenade. Garnish the discs and form turnovers. Bake for 20 minutes in an oven preheated to 180 ° C. (th. 6).
Cheese aperitif: the recipe for pesto canapes, raw ham, arugula and parmesan shavings
For 6. In a baguette, cut 18 slices. Toast them in the oven or in the toaster. Spread them with pesto, garnish them with a slice of raw ham, one or two arugula leaves and a shave of Parmesan.
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Aperitif with cheese: the recipe for cherry tomatoes stuffed with feta, pine nuts and basil
Serves 4. Choose cherry tomatoes of a fairly large caliber. Rinse and dry them. Remove a hat from each of them. Hollow them out and put the flesh in a bowl. Cut it into small pieces if necessary and mix it with 150 g of feta, 10 cl of cream, 1 tsp. tablespoons of pine nuts and 2 tbsp. chopped basil. Garnish the tomatoes with the mixture, replace the caps and arrange on a serving platter.
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Aperitif with cheese: the recipe for mini-sandwiches with apple, cream cheese and dried fruits
For 4. Rinse and dry 3 granny smith apples. Cut them into thin slices and lemon them to prevent them from darkening. In addition, mix 200 g of cream cheese, 40 g of grapes and 40 g of crushed walnuts. Spread this mixture between 2 apple slices. Enjoy fresh.
Cheese aperitif: waffles with coppa and grated Gruyere
For 4. In a bowl, combine 50 g of melted butter, 3 eggs, 175 g of flour and 15 cl of milk. In this mixture add 100 g of grated cheese, 2 tbsp. chopped basil and 4 diced coppa slices. Bake in the waffle iron. Cut the waffles into sticks and present them on a serving platter. Enjoy lukewarm.
⋙ Savory waffles
Cheese aperitif: the recipe for mini tzatziki, cucumber and chicken sandwiches
For 6. Spread 6 slices of white bread with tzatziki. Garnish with the cucumber slices, crumbled feta and 1 remaining minced chicken breast. Close the sandwiches and cut them in 4 before eating.
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Cheese aperitif: the recipe for French toast bites with parmesan and hazelnuts
Serves 6. Use 6 slices of stale country bread. Pass them one after the other in a plate of milk, a plate of beaten eggs (3 eggs) and a plate of grated Parmesan. Brown them on both sides in a buttered pan. Cut the slices of bread into bite-size pieces and sprinkle with toasted and chopped hazelnuts and chopped chives before serving.
⋙ French toast style croque-monsieur
Cheese aperitif: the recipe for breaded iraty ossau bites
For 4. Remove the crust from 400 g of iraty ossau and cut it into cubes. In a deep plate, beat 2 eggs into an omelet. Dip the pieces of cheese into the flour, beaten eggs and breadcrumbs. Heat the oil in a pan and toast the pieces of cheese. When they are golden brown, remove them and place them on absorbent paper. Season with salt and pepper, sprinkle with chopped flat-leaf parsley and enjoy.
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Aperitif with cheese: the recipe for small potatoes with fresh cheese
For 4. Brush 8 small potatoes and cook for 20 min. in a pot of salted boiling water. Drain them, let them cool and cut them in half. Carefully remove the flesh, leaving enough thickness to make shells that you can garnish afterwards. In a salad bowl, mix the coarsely crushed flesh with 300 g of cream cheese with garlic and fine herbs, a few crushed walnuts, salt and pepper. Garnish the shells with this mixture and present on a serving dish.
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