Different types of blue cheese can instantly change the flavor of a
dish. These appetizers below use different blue cheeses and ingredients
to create stunning appetizers that will amaze your guests.
Blue Cheese Onion Tart
This recipe makes 12 servings. If you would like to provide your guests with a tasting of specialty blue cheeses, use Point Reyes Farmstead or Maytag blue cheese.
What You Need:
Preheat oven to 450 degrees. On a lightly floured surface, roll pie crust from center to edge to make a circle about 12 inches in diameter. Ease pastry into a 9-inch tart pan with a removable bottom, pressing dough into fluted side of tart pan. Trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake about 4 minutes more or until crust is dry and set. Reduce oven temperature to 375 degrees.
Meanwhile, in a medium skillet, melt butter or margarine over medium-low heat; stir in brown sugar and vinegar. Add onions. Cook, uncovered, for 12 to 15 minutes or until onions are tender and lightly browned, stirring occasionally. In a medium bowl, combine the 1 cup blue cheese, the eggs, chervil or marjoram, and pepper; beat with an electric mixer on low speed until combined. Stir in onion mixture; milk, half-and-half, or light cream; wine or broth; and parsley. Ladle filling evenly into baked tart shell.
Bake tart in the 375 degree oven about 20 minutes or until a knife inserted near the center comes out clean and pastry is golden. Cool in pan on a wire rack for 15 minutes.
Carefully remove side of tart pan. If desired, top with additional blue cheese and chives. Cut tart into wedges. Serve warm.
Hot Fennel Cheese Dip
This recipe makes 16 servings. If you do not like fennel, try substituting 4 ½ cups shredded cabbage or 3 ½ cups chopped cauliflower instead of the fennel bulb. This dip goes great served with vegetable sticks such as jicama, zucchini slices, and radishes.
What You Need:
Preheat oven to 400 degrees. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon of the drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside.
To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
Add fennel and garlic to reserved bacon drippings in skillet. Cook over medium heat about 10 minutes or just until fennel is tender and begins to brown, stirring occasionally. Remove skillet from heat. Stir bacon, mayonnaise, sour cream, blue cheese, and peppercorns into fennel.
Divide mixture between two 16-ounce ovenproof crocks, soufflé dishes or other ovenproof dishes. In a small bowl, combine Parmesan cheese and bread crumbs. Sprinkle over mixture in crocks.
Bake about 15 minutes or just until heated through and tops are light brown. Do not over bake.
Blue Cheese Onion Tart
This recipe makes 12 servings. If you would like to provide your guests with a tasting of specialty blue cheeses, use Point Reyes Farmstead or Maytag blue cheese.
What You Need:
- ½ of a 15-ounce package refrigerated unbaked pie crust (1 crust)
- 2 tablespoons butter or margarine
- 1 tablespoon packed brown sugar
- 1 teaspoon vinegar
- 2 medium onions, quartered lengthwise and thinly sliced
- 1 cup crumbled blue cheese
- 2 eggs
- ½ teaspoon dried chervil or marjoram, crushed
- ¼ teaspoon ground black pepper
- 1/3 cup milk, half-and-half or light cream
- 3 tablespoons dry white wine or chicken broth
- 2 tablespoons fresh parsley
Preheat oven to 450 degrees. On a lightly floured surface, roll pie crust from center to edge to make a circle about 12 inches in diameter. Ease pastry into a 9-inch tart pan with a removable bottom, pressing dough into fluted side of tart pan. Trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake about 4 minutes more or until crust is dry and set. Reduce oven temperature to 375 degrees.
Meanwhile, in a medium skillet, melt butter or margarine over medium-low heat; stir in brown sugar and vinegar. Add onions. Cook, uncovered, for 12 to 15 minutes or until onions are tender and lightly browned, stirring occasionally. In a medium bowl, combine the 1 cup blue cheese, the eggs, chervil or marjoram, and pepper; beat with an electric mixer on low speed until combined. Stir in onion mixture; milk, half-and-half, or light cream; wine or broth; and parsley. Ladle filling evenly into baked tart shell.
Bake tart in the 375 degree oven about 20 minutes or until a knife inserted near the center comes out clean and pastry is golden. Cool in pan on a wire rack for 15 minutes.
Carefully remove side of tart pan. If desired, top with additional blue cheese and chives. Cut tart into wedges. Serve warm.
Hot Fennel Cheese Dip
This recipe makes 16 servings. If you do not like fennel, try substituting 4 ½ cups shredded cabbage or 3 ½ cups chopped cauliflower instead of the fennel bulb. This dip goes great served with vegetable sticks such as jicama, zucchini slices, and radishes.
What You Need:
- 4 slices bacon
- 3 medium fennel bulbs (8 ounces each)
- 2 cloves garlic, minced
- 1 8-ounce jar mayonnaise
- 1 8-ounce container sour cream
- 1 cup crumbled blue cheese
- 20 dried whole black or pink peppercorns, crushed
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons fine dry bread crumbs
Preheat oven to 400 degrees. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon of the drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside.
To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
Add fennel and garlic to reserved bacon drippings in skillet. Cook over medium heat about 10 minutes or just until fennel is tender and begins to brown, stirring occasionally. Remove skillet from heat. Stir bacon, mayonnaise, sour cream, blue cheese, and peppercorns into fennel.
Divide mixture between two 16-ounce ovenproof crocks, soufflé dishes or other ovenproof dishes. In a small bowl, combine Parmesan cheese and bread crumbs. Sprinkle over mixture in crocks.
Bake about 15 minutes or just until heated through and tops are light brown. Do not over bake.
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