If you follow me on Instagram then you might have seen my mountain of Cabot Cheddar Cheese. I’ve been rolling in the cheese “dough” lately, and I’m not complaining about it.
This month’s Recipe Redux post is sponsored by Cabot and we were asked to create a healthy appetizer using their cheddar cheese.
Let me start by saying that I love Cabot. Not only is their cheddar cheese the best out there, but they are also a great company that supports small farmers in New England. My day job is spent applying a company certification called B Corporation Certification for socially responsible and environmentally friendly companies, and Cabot is one of them! Check out this page to learn more. Needless to say, I was pretty pumped to experiment with their cheddar.
I started out making the usual cheddar omelette and grilled cheese sandwich, but then I got a bit more creative. I made White Cheddar Rosemary Crackers that were out of this world! I think I’ll be making a second batch of those soon.
Then came these cheddar cheese bites… I don’t mean to toot my own horn, but I’m pretty pumped about these. I was already planning to make a sweet version with dried cranberries, walnuts, and honey, but then my friend, Liz, suggested that I make a savory version too. Genius! I obvi went straight for the bacon and brussels sprouts.
The sweet and savory versions are both delicious and the best part is that these appetizers require minimal work. I think you could even make them in advance, freeze them, and reheat them in the oven when you need them. I wish I could test this but I think they’ll be gone before I have the chance.
I can certainly say that I’ll be making these for my next party.
What’s your favorite way to enjoy cheddar cheese?
- 4 sheets phyllo dough, thawed according to package instructions
- 2 6-ounce packages of Aged Cabot Cheddar Cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped raw or toasted walnuts
- 1-2 tablespoons honey
- 2 strips uncooked bacon
- 1/2 cup cooked brussels sprouts, sliced thinly
- Preheat oven to 375 degrees F.
- Spray a large muffin tin with cooking spray and set aside.
- Cut the phyllo dough into 24 squares using a pizza cutter or sharp knife.
- Press each square into its own muffin tin.
- Place .5 ounce of cheddar cheese on top of each square.
- For sweet version: cook for 15 minutes and top with dried cranberries, chopped walnuts, and a drizzle of honey.
- For savory version: top with bacon bits before cooking for 12 minutes. Then, add brussels sprouts and cook for 3 additional minutes.
- Let cool for 2-3 minutes and serve immediately.
- Store in the fridge or freezer and heat at 375 degrees F until hot and bubbly.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
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Yes, I SAW your crackers on Instagram and just wanted to grab them from your hand! Only if I could..Love the simplicity of this appetizer! I have no doubt they’re going to be a hit! And I always waver between sweet and savory so looks like you got me covered 😉
I love sweet and savory equally and never know which one to choose either. If we lived closer I totally would have shared some of the crackers with you 😉
Love the two different options for this simple appetizer! These would be a hit at any Superbowl party!
I love that you made both a sweet + a savory version! <3 These look great!
Yes – sweet & savory versions – so cool that you did both (and I saw those awesome crackers on IG too -swoon!)
Thanks, Deanna! I’ve been enjoying cheese in and on everything lately…not complaining
I like cheddar cheese on just about anything, especially sweet and savory!
Katie these are gorgeous! Can’t wait to try them 🙂