Creating your own cheese board ideas can be simple for many people, but making delicious spreads or your own cookie recipes can be tricky.
But if you want to add a little extra love to your cookies with delicious homemade cookies or make your own cookies, these recipes are sure to do the trick.
Make a splash with these simple and delicious cheeseboard-inspired recipes that will dress up your hors d’oeuvres for guests and family.
Cheese board ideas for these holidays
Cream cheese board and smoked omelette
- 1 tub of regular, medium-fat cream cheese
- 130 grams of smoked trout or salmon
- 3 tablespoons of fried capers
- fresh dill
- fresh lemon
- Cookies of your choice
- In a small pan, add a little salted butter and heat it over a high heat, when it’s hot, add the drained capers and fry them until crispy. Aside.
- Get a round or rectangular wooden table.
- Using a palette knife or small spatula, begin to fold / spread your cream cheese onto the board. You can create a pattern by placing the dollops in rows. Cover the entire board.
- Tear the smoked tortilla into small ribbons and begin placing them on top of the cream cheese.
- Garnish with fresh dill, a squeeze of lemon and salt and pepper.
- Serve with crackers. Enjoy!
This recipe can be found at rediscoverdairy.co.za
Herb and garlic cheese biscuits
- 1 3/4 cups shredded mozzarella cheese
- 2 spoons of sour cream
- 1 egg
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tablespoon Italian herb mix
- 2 teaspoons of garlic powder, divided
- 1 grain of garlic
- 4 tablespoons of butter
- 1 teaspoon salt divided
- Preheat the oven to 200°C. Melt the grated mozzarella in a pan over medium heat. (This step can also be done in the microwave.) Remove from the heat, then add the sour cream. Stir until well combined. Using a bowl, add the almond flour, coconut flour, egg and Italian herb mixture and 1 tablespoon garlic powder to the cheese mixture. Mix until well combined.
- Wrap the dough in plastic wrap, then refrigerate for 10 to 15 minutes.
- In a pan over medium heat, melt the butter. Chop it and add the garlic clove, 1 tablespoon of garlic powder and 1/2 teaspoon of salt. Allow to simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic).
- Between 2 pieces of baking paper, roll the dough very thin with a rolling pin. Remove the top piece of parchment paper.
- Use a cookie cutter or knife to cut out shapes. Place the shapes on a baking tray lined with baking paper. Brush the top with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the cookies. Bake for 12 to 14 minutes, turning the cookies halfway through. Be sure to take a close look at them. (Put the leftover dough back in the fridge for another 10 to 15 minutes before rolling it out again.)
Herb Roasted Garlic Dip for your crackers and/or bread
- teaspoon of dried oregano
- A teaspoon of dried parsley
- ½ cup of high quality olive oil + dash of garlic
- ⅛ teaspoon red pepper flakes, or to taste
- ¼ teaspoon fine sea salt, or to taste
- A teaspoon of freshly ground black pepper, or to taste
- Half a lemon, juice (~ 1/2 – 1 tablespoon)
- Preheat the oven to 220°C. Remove the excess paper from the outside of the garlic bulb and cut off the top of the bulb, exposing the top of the cloves. Place in the center a piece of aluminum foil that is large enough to cover the bulb. Drizzle with olive oil and add a little salt. Wrap aluminum foil around the bulb and roast in the oven for 20-25 minutes until tender and golden. Set aside to cool slightly.
- Meanwhile, combine the dried herbs, olive oil, red pepper flakes, salt, and pepper in a small bowl. Add the lemon wedge. Once the garlic is cool enough to handle, turn it upside down and squeeze out the garlic bulbs. Combine with the rest of the ingredients. Let sit for about 30 minutes to allow the flavor to develop (the longer the better!).
- Serve with warm bread and enjoy!
This recipe can be found at forkinthekitchen.com
- 200 g / 7 oz of high quality feta cheese
- 110 g / 4 oz (6 tablespoons) Greek yogurt
- 1/2 – 1 clove of garlic, minced
- 2 tablespoons of extra virgin olive oil
- 1 1/2 teaspoons of dried oregano
- pinch of chilli flakes (optional)
- some fresh thyme (optional, for serving)
- Add the feta to a bowl of a food processor fitted with the blade attachment and add the Greek yogurt.
- Add the olive oil and minced garlic.
- Add the oregano and chili flakes (if using) and beat for 10 to 20 seconds on low speed.
- Scrape down the sides of the bowl as needed and pulse again for another 20 seconds, until relatively smooth.
- Serve with toast, bruschetta or crostini, perhaps topped with halved cherry tomatoes and/or olives. Alternatively, serve as a dip with crackers, tortilla chips, vegetable sticks or roasted pita bread. You can also use it as a condiment for your sandwiches or burgers.
This recipe can be found at littlecookingtips.com