There are more than 500 types and over 2000 varieties of cheese in the world - a huge choice for preparing everything your heart desires: hot and cold appetizers, salads, soups, fried, boiled, baked dishes, delicious desserts and pies. We tried to select the most interesting recipes for you, not forgetting, of course, the classics of the genre, but also paying tribute to the newfangled culinary achievements of excellent chefs from different countries. With the help of a simple set of products that emphasize the magical taste of cheese, you will delight grateful relatives and dear guests admiring your creativity with amazing dishes.

A series: culinary fantasy

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The following excerpt from the book Cheese Dishes (G. M. Treer, 2011) provided by our book partner - the company LitRes.

cold dishes

Cheese basket “What salad did they serve us?”

- 100 g hard cheese

Grate the cheese on a coarse grater and put in an even layer in a frying pan without oil. When the cheese is melted and spread like a pancake over the pan, let it cool slightly.

Place the glass upside down on a damp towel, carefully place the cheese pancake on top of the glass and place in the refrigerator. Fill the resulting basket with any salad.

Edam cheese with ham, apples, salted cucumbers and green onions "Paradise"

- 100 g ham

- 1-2 apples

- 1 lightly salted cucumber

- green onions and dill - to taste

Cut cheese, apples, ham and cucumber into strips, add chopped green onions, mix with mayonnaise and leave for 30 minutes at room temperature. Serve sprinkled with chopped dill, as a salad or topping for tomatoes.

Ham with green salad and Wenceslas Prague yoghurt

- 150 g hard cheese

- 150 g ham

- 150 g green salad

- natural yogurt, green onions and salt - to taste

Lettuce, ham and cheese cut into strips, salt, mix with chopped green onions and pour over yogurt. Leave the finished dish for 30 minutes at room temperature. Serve sprinkled with chopped green onions.

Ham with sausage, mushrooms, pickled cucumbers and tomatoes "Simple and tasty"

- 100 g of any grated cheese

- 100 g ham

- 100 g of any sausage

- 100 g pickled mushrooms

– 2-3 tomatoes

- mayonnaise - to taste

Cheese grate on a coarse grater. Cut ham, sausage, tomatoes and mushrooms into strips. Mix all prepared products and season with mayonnaise.

Ham with cauliflower and yoghurt "Humble Charm"

- 150 g hard cheese

- 150 g ham

- 1 head of cauliflower

- 1/2 small onion

– 200 g natural yoghurt

Separate the cauliflower into florets, boil in salted water and drain in a colander. Cut the ham into strips, cheese into cubes. Salt the yogurt, pepper, pour in the lemon juice and carefully mix the prepared foods with the resulting dressing.

Spicy cheese with ham and sweet pepper "Colorful"

- 200 g of spicy hard cheese

- 400 g ham

- 1 sweet yellow pepper

- 1 sweet orange pepper

- mayonnaise - to taste

Cheese grate on a coarse grater. Cut ham and peeled sweet pepper into strips 4-5 cm long. Mix ham, pepper, grated cheese and season with mayonnaise. Serve as an appetizer or with rice, pasta, stewed cabbage or boiled potatoes.

Cheese platter with ham sausage, mayonnaise and cream "Our answer to Paris"

- 70 g Roquefort cheese

- 100 g ham sausage

- 100 g whipped cream

Roquefort, Dutch cheese and ham sausage cut into small cubes and mix with mayonnaise. Then carefully fold in the whipped cream.

Sausage with beans, onions and sweet peppers "For a hungry friend"

- 150 g hard cheese

- 120 g of any sausage

- 1/2 cup white beans

- 1/2 leek stalk

- 1 cucumber

- 1 sweet pepper

- 2 small onions

- 3 tbsp. tablespoons of mayonnaise or natural yogurt

- 3 tbsp. spoons of ketchup

- 1 tbsp. a spoonful of grated horseradish

- hot pepper and salt - to taste

Soak the beans overnight and boil. Shortly before cooking, add finely chopped leek to the beans and season with salt. Peel the cucumber from the skin, sweet pepper - from the seeds.

Cheese, sausage, cucumber, sweet pepper, onion cut into strips and mix with cooled beans and leeks. Season with mayonnaise (yogurt), add ketchup, grated horseradish, pepper and salt. Mix the finished salad thoroughly and leave for 1 hour at room temperature.

Smoked chicken with walnuts, cucumbers and pears "Unbanal"

- 200 g of any grated cheese

- 2 smoked chicken thighs

- 2 cucumbers

- 2 handfuls of coarsely chopped walnuts

- 2 fragrant pears

- mayonnaise - to taste

Cut the chicken meat, cucumbers and peeled and core pears into strips. Mix chicken, cheese and cucumbers with walnuts, then add pears, season with mayonnaise and mix gently.

Anchovies with green peas, potatoes and Lorraine mustard

- 100 g of any cheese

- 50 g anchovies

- 2-3 tbsp. tablespoons canned green peas

- 2 hard-boiled eggs

- 1 boiled potato

- 2-3 tbsp. spoons of mayonnaise

- 1 tbsp. mustard spoon

- parsley, ground red pepper and salt - to taste

Cut cheese, eggs, potatoes into cubes, chop anchovies and mix everything. Add green peas, pepper, season with mayonnaise mixed with mustard and, if necessary, salt. Serve sprinkled with chopped parsley.

Mushrooms with celery, sweet pepper and Montargis mustard

- 150 g of any cheese

- 50 g of champignons

- 100 g canned celery

- 1 sweet red pepper

- 1/2 onion

- 1/2 tbsp. spoons of mustard

- vegetable oil, lemon juice, pepper and salt - to taste

Finely chop the onion, cut the celery and sweet pepper into small cubes, cheese into strips. Sliced ​​champignons stew in vegetable oil and, having cooled, mix with onions, celery, sweet peppers and cheese. Salt the mixture, pepper, add mustard, lemon juice and mix gently with mayonnaise.

Roquefort with green salad, lemon juice and French cream "Charmany"

- 125 g Roquefort cheese

- 400 g green salad

- 3/4 cup 10% fat cream

- 5 tbsp. spoons of lemon juice

- 1/2 teaspoon of pepper

Crumble Roquefort cheese, mix with lemon juice, cream and pepper. Pound the mixture until a homogeneous mass is obtained and beat. Finely chop the lettuce, pour over the resulting dressing and mix thoroughly.

Roquefort with cheese, lettuce, sweet peppers and brandy "Gentleman's"

- 100 g Roquefort cheese

- 50 g of cheese

- 1 bunch lettuce

- 2 sweet red peppers

- 3 pcs. carrots

- 3 sprigs of celery

- 4 tbsp. spoons of sour cream

- 1 tbsp. brandy spoon

- 1-2 drops of Tabasco sauce

Cut the carrots, sweet peppers into strips, finely chop the celery and lettuce. Crumble the Roquefort and cheese. Mix all prepared foods and put on a dish. Submit the dressing separately. For dressing, mix sour cream, Tabasco sauce and brandy thoroughly.

Swiss-style potatoes with apples, eggs, celery and nuts

- 250 g Swiss (Emmental) cheese

- 1 large boiled potato

- 2-3 sour apples

- 1 small celery root

- 1-2 hard boiled eggs

- 50-60 g of any nuts and a little - for decoration

- 4-5 tbsp. spoons of mayonnaise

- 2 tbsp. spoons of whipped cream

- lemon juice, pepper and salt - to taste

Cut cheese, potatoes, apples and eggs into cubes, grate celery, chop nuts. Dilute the mayonnaise with whipped cream, season with lemon juice, salt, pepper and mix the resulting dressing thoroughly. Mix prepared foods with dressing. Serve sprinkled with chopped nuts.

Cheese platter with canned vegetables "European mix-lux"

- 100 g of Dutch (Edam) cheese

- 100 g smoked processed cheese

- 1 sweet canned red pepper

- 1 PC. small canned carrots

- 100 g canned celery root

- 100 g canned green beans

- 100 g canned green peas

- 1/2 onion

- 2 hard-boiled eggs

- 3/4 cup mayonnaise

- vinegar, ketchup and salt - to taste

With a knife dipped in water, cut the processed and Dutch cheese into small cubes, add finely chopped sweet peppers, celery, beans, carrots, onions, then peas and chopped eggs. Salt, season with vinegar, ketchup and gently mix with mayonnaise. Serve as an independent dish and as a side dish for grilled meats.

Spicy cheese with tomatoes, radishes and onions with Belfort sauce

- 200 g of spicy cheese

– 2 tomatoes

- 1 bunch of radishes

- 1 bunch green onions or 1 stalk leek

- 1 yolk

- 1 hard boiled egg

- 5-6 tbsp. spoons of natural yogurt

- 1/2 cup sunflower or soybean oil

- lemon juice, parsley, lettuce and sugar - to taste

Finely chop the radishes and lettuce. Cheese grate on a fine grater. Cut the tomatoes into cubes. Mix all the prepared foods and pour over the sauce. Serve sprinkled with chopped lettuce, chopped parsley and a finely chopped egg.

For the sauce, grind the yolk, gradually pouring in the oil, then add the yogurt and mix. Salt the mixture, add sugar and a few drops of lemon juice. Mix the resulting sauce thoroughly.

Eggs with green onions, garlic and mayonnaise "Special order for white"

- 200 g of Russian or Dutch (Edam) cheese

- 3 hard-boiled eggs

- 1 tbsp. tablespoon chopped green onion

- 1-2 garlic cloves

- 2 tbsp. spoons of mayonnaise

- salt - to taste

Cut the cheese and eggs into cubes, chop the garlic and rub with salt. Mix the prepared products with green onions and pour over with mayonnaise. Place the finished salad in the refrigerator for 30-40 minutes.

Smoked cheese with green peas, sweet pepper, mustard and yoghurt "There is happiness!"

- 250 g of processed smoked cheese

- 80 g green peas

- 80 g canned sweet red pepper

– 200 g natural yoghurt

- 2 hard-boiled eggs

- 1/2 small onion

- 1/2 small canned cucumber

- 1 tbsp. mustard spoon

Cut the melted smoked cheese into small cubes, add chopped cucumber, sweet red pepper, eggs, green peas and finely chopped onion. Stir the mixture gently and add the yoghurt mixed with mustard. Leave the finished salad for 1 hour at room temperature.

Smoked cheese with tomatoes, capers and eggs "Saturday style"

- 100 g smoked cheese

- 1 large tomato

- 3 hard-boiled eggs

- 2-3 tbsp. spoons of capers

- parsley or cilantro and mayonnaise - to taste

Hold the tomatoes a little in boiling water, pour over with cold water, peel, drain the juice and cut into cubes. Finely chop the eggs and greens, cut the cheese into cubes. Mix all prepared products, add capers and season with mayonnaise.

Processed cheese with apples, tomatoes and onions "Guests on the doorstep"

- 1 processed cheese

– 2 apples

– 1 tomato

- 1/3 of a small onion

- mayonnaise and salt - to taste

Grate melted cheese on a coarse grater. Chop the onion into strips and rinse with cold boiled water to remove bitterness. Cut the tomato into slices. Peel apples, core and cut into slices. Mix all prepared foods, salt and season with mayonnaise.

Oranges with apples, lemon juice and Homeric yogurt

- 250 g hard cheese

- 2 oranges

– 2 apples

– 150 g natural yoghurt

- 50 g sugar

- lemon juice - to taste

Cheese, oranges and peeled and core apples cut into cubes. Mix yogurt with sugar, lemon juice and pour the prepared products with the resulting mixture. Mix the salad gently and leave for 40 minutes at room temperature.

Apples with mustard, mayonnaise and green salad "Attractive"

- 100 g of any cheese

- 1-2 apples

- 2 teaspoons of mustard

- mayonnaise, green salad, sugar and salt - to taste

Peel apples, core and cut into cubes with cheese. Mix mayonnaise with mustard, adding sugar and salt. Pour the mixture over apples and cheese. Serve sprinkled with chopped green lettuce.

Layered salad with liver, Korean carrots, eggs and potatoes "Iridescent"

- 300 g hard cheese

- 500 g of any boiled liver

- 200 g Korean style carrots

- 2-3 boiled in uniform and peeled potatoes

- 2-3 onions

- 5 hard boiled eggs

- mayonnaise and vinegar - to taste

Grate the liver, eggs, potatoes and cheese on a coarse grater. Finely chop the onion and marinate in vinegar. Put the prepared products in layers on a dish, each layer, except for the last, smearing with mayonnaise. Lay the liver in the first layer, onions in the second, eggs in the third, potatoes in the fourth, Korean carrots in the fifth and cheese in the sixth layer.

Layered salad with apples, prunes and walnuts "Black eyes"

- 100 g hard cheese

- 5 hard boiled eggs

- 1 green apple

- 100 g prunes

- 100 g walnut kernels

- mayonnaise and salt - to taste

Soak the prunes for a few minutes in boiling water, dry, remove the seeds and chop the pulp. Separate the proteins from the yolks and chop separately. Peel apples, core and grate on a coarse grater.

Lay the cheese grated on a coarse grater in the first layer and brush with mayonnaise. Put the chopped egg white in the second layer and salt; the third is a grated apple and grease it with mayonnaise; fourth - chopped prunes; fifth - chopped egg yolk with the addition of salt and mayonnaise. Serve sprinkled with chopped walnuts.

Layered salad with walnuts, apples and carrots in French "All in openwork"

- 150 g hard cheese

- 1 cup ground walnuts

- 2 green apples

- 2 pcs. medium sized carrot

- 2 onions

- 4 hard boiled eggs

Mix mayonnaise with ground walnuts. Chop the eggs, chop the onion and scald. Peel apples, core and grate on a coarse grater, carrots on a fine grater, cheese on a coarse grater.

Lay the prepared products in layers, each layer, except for the last, lubricating with a mixture of mayonnaise and walnuts. Put chopped eggs in the first layer, onions in the second, apples in the third, carrots in the fourth and cheese in the fifth layer.

Red beans with croutons, garlic and quick mayonnaise

- 100 g of any cheese

- 1 can of canned red beans

- croutons, garlic and mayonnaise - to taste

Cut the cheese into cubes, pass the garlic through a press. Drain the beans in a colander and let the liquid drain. Mix all the prepared products and season with mayonnaise, adding croutons before serving.

Cheese platter with leek, mustard, allspice and garlic Encore

- 200 g gouda cheese

- 200 g Swiss (Emmental) cheese

- 200 g leeks

- 1 small garlic clove

- 4 tbsp. spoons of vegetable broth

- 2 tbsp. tablespoons of wine vinegar

- 3 teaspoons of mustard

- 6 tbsp. spoons of vegetable oil

- 1 teaspoon of allspice peas

- salt - to taste

Cut the cheese into long pieces about 1 cm wide. Chop the leek into very thin strips, pour boiling water over and let the water drain. Mix cheese and leek and pour dressing over.

For dressing, combine vegetable broth with vinegar, mustard, vegetable oil and beat the mixture. Finely chop the garlic with peppercorns, add to the mixture and mix everything thoroughly.

Cheese with cauliflower, garlic and walnuts "Queen Tamara"

- 200 g of grated cheese

- 300 g frozen cauliflower

- 1/2 cup chopped walnuts

- garlic, dill and mayonnaise - to taste

Cut the cauliflower into small pieces, hold in boiling water for a while to release the bitterness, and put it on a sieve. Then grate the cabbage and mix with grated cheese, chopped dill, walnuts, garlic passed through a press and season with mayonnaise.

Feta with cucumbers, tomatoes, dill and red onion "Greek summer colors"

- 1 pack of feta cheese

- 4 cucumbers

– 4 tomatoes

- 2 bunches of lettuce

- 1 red onion

- 1 teaspoon of apple cider vinegar

- 1/2 bunch of dill

Cut tomatoes, cucumbers and cheese into cubes. Tear lettuce leaves into small pieces. Cut the onion into half rings, chop the dill. Mix all the prepared foods, salt, pepper, sprinkle with apple cider vinegar and pour over with olive oil.

Feta with beetroot, onion and garlic Aegean style

- 1 pack of feta cheese

- 4 things. beets

- 1-2 onions

– 2 garlic cloves

- any herbs, pepper and salt - to taste

Chop the onion and garlic, fry in olive oil, cool to room temperature and mix with feta cheese.

Cook the beets or bake them in foil in the oven, cut into cubes, put in a salad bowl, put feta with garlic and onions on top, salt and pepper. Serve sprinkled with chopped herbs.

Feta with lentils, cucumbers, celery and ionic lettuce

- 80 g feta cheese

- 1/2 cup lentils

- 3/4 cup quartered cherry tomatoes

- 1 cucumber

- 2 celery stalks

- lettuce - to taste

For refueling:

- 3 tbsp. spoons of lemon juice

– 1 garlic clove

- 1/2 teaspoon dried thyme

- 1 1/2 tbsp. spoons of olive oil

- 1/8 teaspoon of pepper

- 1/4 teaspoon of salt

Pour the lentils with water so that the water level is about 5 cm higher than the lentils, bring to a boil, reduce the heat, cover and cook until tender, about 20 minutes.

Place the lettuce leaves in the bottom of a deep dish, then the lentils, cherry tomato halves, diced cucumbers and feta cheese, and thinly sliced ​​celery stalks. Serve drizzled with dressing.

For dressing, pass the garlic through a press and mix with lemon juice, thyme, olive oil, pepper and salt. Beat the resulting dressing thoroughly.

Feta with cucumbers, onions and tomatoes Corinthian style

- 250 g feta cheese

- 2 cucumbers

- 2 small tomatoes

- 2 onions

- 2 tbsp. spoons of lemon juice

- pepper - to taste

Cucumbers cut into circles, tomatoes - quarters, chop the onion. Whisk together lemon juice and olive oil. Cut the cheese into strips and mix with cucumbers and tomatoes. Add the onion and lemon juice and olive oil mixture. Salad pepper and mix.

Feta with vegetables, spices and olives "Real Greek salad"

- 150 g feta cheese

– 3 tomatoes

- 1/2 large sweet pepper

- 1/2 large cucumber

- 1/4 red onion

– 1 garlic clove

- 16 pitted olives

- 1/4 teaspoon dried oregano

- 1/4 teaspoon chopped basil greens

- 1/4 teaspoon ground black pepper

- olive oil and salt - to taste

Cucumber and sweet pepper cut into slices of the same size, garlic - as small as possible, tomatoes - thin slices, onions - thin slices. Put cucumbers in a salad bowl, sprinkling them with garlic, then tomatoes, on top of them - sweet peppers and then - onion, disassembled into rings.

Mix the oregano, basil, black pepper, salt, sprinkle the vegetables with this mixture and shake the salad bowl lightly. Add olives and feta cheese cut into small cubes. Drizzle lemon juice over salad and drizzle with olive oil.

Blue cheese with apples, green salad and walnuts "Mediterranean rainbow"

- 50 g blue cheese

- 2 green sour apples

- 2 red sweet apples

- 1 handful chopped walnuts

For refueling:

- 11/2 st. spoons of lemon juice

- 2 tbsp. spoons of honey

- 1 teaspoon of olive oil

- 1 pinch of salt

- pepper - to taste

Peel apples, core and cut into slices. Tear green lettuce leaves, place in a salad bowl, add apples, sliced ​​cheese and chopped walnuts.

Pour dressing over prepared products and mix lightly. Serve immediately. For dressing, combine lemon juice, honey, olive oil, salt and pepper and mix thoroughly.

Goat cheese with zucchini, walnuts and basil "Name day of the heart"

- 50 g goat cheese

- 4 young zucchini

– 8 walnuts

- 4 sprigs of basil

- 1 tbsp. spoonful of white wine vinegar

- 2 tbsp. spoons of olive oil

- pepper and salt - to taste

Clean the zucchini from the peel and seeds, dry and grate on a fine grater. Remove the stems from the basil, wash the leaves, dry and finely chop. Peel the nuts from the shell, finely chop the kernels.

Grind goat cheese and mix it with olive oil, vinegar and nuts. Season the zucchini with the resulting sauce, salt and pepper a little. Serve immediately, sprinkled with basil.

Goat cheese with lettuce and white onion "Trust the goat with salad!"

- 50 g goat cheese

- 1 head lettuce

- 4 white onions

- 2 tbsp. spoons of sour cream 15% fat

- 2 tbsp. tablespoons of wine vinegar

- pepper and salt - to taste

Select only fresh lettuce leaves, wash, dry and chop. Finely chop the onion and mix with lettuce. Rub goat cheese with sour cream, vinegar, olive oil, salt and pepper.

Thoroughly mix the resulting mixture with lettuce and onions.

Gouda with celery, pineapple, cherries and walnuts with Hukwan Holland sauce

- 200 g gouda cheese

- 500 g celery root

- 2/3 cans of canned pineapple chunks

- 2/3 cans of canned cherries

- 100 g of peeled walnuts

- mint leaves - to taste

For sauce:

- 1 cup natural yogurt

- juice of 2 lemons

- 1 tbsp. a spoonful of sugar

- 1 teaspoon of salt

For the sauce, mix yogurt, lemon juice, sugar and salt. Grate the peeled celery on a coarse grater or cut into strips and put in the resulting sauce.

Drain the pineapples and cherries separately in a colander and let the liquid drain. Coarsely chop the nuts. Cut the cheese into slices using a special cheese knife, or grate on a coarse grater. Mix all prepared foods, adding cherries before serving.

Gorgonzola with peaches, shallots and walnuts "Picturesque"

- 150-200 g of gorgonzola cheese

- 2 peaches

– 80-90 g watercress

- 2 heads of shallots

- 1/3 cup chopped walnuts

- 1 tbsp. spoonful of red wine vinegar

- 1 teaspoon grainy mustard

- 3 tbsp. tablespoons of walnut oil

Peaches cut into slices. Cheese grate on a coarse grater. Divide the peaches, cheese and watercress onto plates. Sprinkle with chopped walnuts, chopped shallots and drizzle with dressing.

Serve with toasted white bread slices. For the dressing, combine the vinegar, mustard, and walnut oil in a tightly sealed container and shake vigorously.

Roquefort with walnuts, cream and Monplaisir tarragon

- 100 g Roquefort cheese

- 50 g Philadelphia cream cheese

- 100 g walnut kernels

- 6 slices of white bread

- 2 tbsp. spoons of cream

- 100 g butter

- tarragon sprigs - to taste

Mash room temperature cheeses and mix with softened butter and cream. Set aside 12 halves of walnuts for garnish, chop the remaining nuts in a food processor, mix with prepared cheeses and place in the refrigerator for 2-3 hours.

Then spread the cheese mass on 6 slices of bread. Serve garnished with walnut halves and chopped tarragon.

Roquefort with lettuce and Bolero cream

- 200 g Roquefort cheese

- 400 g green salad

- 200 ml low-fat cream

- 1 tbsp. a spoonful of lemon juice

- pepper - to taste

Crumble the cheese, mix with cream, lemon juice, pepper and rub until smooth. Finely chop part of the green lettuce leaves and mix with the cheese mass. Place whole lettuce leaves on the bottom of the dish and on top of them - the resulting mass.

Cheese roll stuffed with chicken "Lakomy"

- 500 g grated gouda cheese

- 200-300 g chicken breasts

- any greens, garlic, mayonnaise and salt - to taste

Place 2-3 layers of cling film on a cutting board. Mash the melted cheese, give it the shape of a cake, put it on a film and roll it out with a rolling pin. Spread the filling over the entire surface, roll up, wrap in cling film and place in the refrigerator for several hours.

For the filling, boil chicken breasts in salted water, cool and finely chop. Mix prepared breasts with chopped herbs, garlic passed through a press and, if necessary, salt.

Cream cheese with ham and figs "Italian Bruschetta"

– 6 slices of ham (jamon, prosciutto)

- 3 figs

– 1 baguette

- cream cheese and olive oil - to taste

Cut the baguette into slices, brush each slice with olive oil and fry on the grill. Grease the resulting toasts with cream cheese, put thin slices of ham and figs cut in half on top of it.

Cream cheese pate with bacon and olives "Revelation"

- 450 g low-fat cream cheese

- 1/2 cup grated parmesan cheese

– 80-90 g chopped bacon

- 170 g canned pepper stuffed olives

- 1/2 cup low fat mayonnaise

- 3 - 4 stalks of green onions

Beat cream cheese with mayonnaise and grated parmesan cheese until smooth. Then add chopped green onions, bacon pieces and chopped olives. Stir the pate, put it on a dish, give it the desired shape, cover with cling film and place in the refrigerator for several hours.

Multi-colored rolls with soft cheese, ham, zucchini and salmon "The holiday was a success!"

- 100 g of soft cheese (you can goat)

- 200 g raw smoked ham

- 200 g smoked salmon

- 1 PC. zucchini or 1 large cucumber

- 3 tbsp. tablespoons chopped walnuts

- 1 bunch of parsley or cilantro

- 1 small sweet red pepper

- 1 tbsp. mustard spoon

- mango or pineapple pulp, dill, chives and ground black pepper - to taste

With a vegetable peeler, cut the peeled zucchini (cucumber) into thin strips, grease them with cheese, sprinkle with finely chopped parsley (cilantro), nuts and roll up. Then lay them on a dish lined with parchment, cover with cling film and place in the refrigerator.

Cover two cutting boards with cling film. Lay thin slices of fish on one board, thin slices of ham on the other so that one slice is on top of the other. Grease the stacked ham slices with cheese, put very finely chopped fruit on top of it and roll up. Grease salmon slices with cheese, mustard mixed with chopped dill and also roll up. Store tightly wrapped rolls in the refrigerator.

2 hours before serving, cut the rolls crosswise with a very sharp knife. Roll salmon rolls in finely chopped chives, ham rolls in very finely chopped sweet pepper, sprinkle zucchini (cucumber) rolls with ground black pepper.

Soft cheese with dried ham and figs "Nega"

- 100 g soft cheese

- 100 g dried ham

- 6 figs

- 6 slices of tinned white bread

- 6 tbsp. spoons of olive oil

Cut out circles from bread and dry in the oven or in a toaster. On the figs, make 4 cuts and open the fruits so that they resemble a flower. Grease the prepared bread with olive oil, then with soft cheese. Lay thin slices of ham and figs on top of it.

Processed cheese with sausage, mustard and canned cucumbers "From Ivan the Strongman"

- 200 g melted cheese

- 50 g of any sausage

- 1 small canned cucumber

- 2 hard-boiled eggs

- 3 tbsp. spoons of milk

- 2 tbsp. butter spoons

- mustard and salt - to taste

Grate the eggs and cheese on a coarse grater, cut the sausage and cucumbers into thin strips. Pound softened butter, mix with cheese, eggs, pour in milk, salt, add mustard and whisk. Then put the sausage, cucumbers and mix everything thoroughly.

Processed cheese with fish, smoked sausage and ketchup "Three snacks at once"

- 100 g of spicy processed cheese (if there is no spicy cheese, pepper the existing one)

- 1 piece of any smoked or salted fish fillet

- 7 slices of smoked sausage

- 21 pcs. cracker biscuits

- 1 hard boiled egg

- 1 tbsp. tablespoon tomato paste or ketchup

- 50 g butter

- tomatoes, cucumbers, any greens and peppers - to taste

Finely chop the fish fillet. Grate the cheese, mix with softened butter, add pepper and divide the resulting mass into 3 parts. Add green onions to one part, fish to another, ketchup or tomato paste to the third. Whisk each mixture thoroughly.

Cut tomatoes, cucumbers and egg into circles. Place tomato and cucumber slices on 7 crackers and top with cheese and green onion mixture. On the other 7 crackers, place the sausage slices, covering them with a mixture of cheese and ketchup (tomato paste). On the remaining crackers, spread the egg mugs and on top of them - a mixture of cheese and fish. Serve garnished with the remaining tomato slices and chopped herbs.

Pate with melted cheese, smoked fish and green onions "Yungi's Breakfast"

- 2 processed cheese

- 200 g smoked fish

- 1 tbsp. tablespoon chopped green onion

- 2 tbsp. spoons of mayonnaise

- salt - to taste

Free smoked fish from skin and bones, cut into pieces and rub with melted cheese and mayonnaise. Then add green onions and salt.

Pate with hard cheese, sardines, horseradish, eggs and lemon juice "The Marine Corps does not give up!"

- 100 g grated hard cheese

- 1 can of canned sardines

- 2 hard-boiled eggs

- juice of 2 lemons

- 1/3 cup mayonnaise

- 2 tbsp. spoons of grated horseradish

- salt - to taste

Rub the softened butter with sardines, add the yolks, grated cheese and mayonnaise, rubbed through a sieve. Squirrels cut into cubes, add to the sardines along with grated horseradish and lemon juice. Salt the mixture and mix thoroughly.

Cheese roll stuffed with shrimp "Vice Admiral"

- 500 g grated gouda cheese

- 200 g soft cheese (slightly salted feta, Philadelphia cheese, soft cheese with herbs, etc.)

- 150 g peeled boiled or canned shrimp

- green basil and other herbs - to taste

Place the gouda cheese in an ovenproof dish with a tight lid. Boil water in a large saucepan, lower the mold with cheese into it and wait until the cheese is melted. Shake the pan occasionally to ensure the cheese melts evenly, but don't let it run to a liquid state.

Place 2-3 layers of cling film on a cutting board. Mash the melted cheese, give it the shape of a cake, put it on a film and roll it out with a rolling pin. Spread the filling over the entire surface, roll up, wrap in cling film and place in the refrigerator for several hours. For the filling, mix soft cheese with chopped shrimp and chopped herbs.

Parmesan with tiger prawns, avocado, arugula and tomatoes "Seafood, garden and vegetable garden"

- 100 g parmesan cheese

- 250 g peeled tiger prawns

- 200 g cherry tomatoes

- 1 avocado

- 1 bunch of arugula

- 100 ml soy sauce

- 1/2 teaspoon of honey

- 3 teaspoons of balsamic vinegar

- olive oil - to taste

Peel the avocado, remove the pit, cut the flesh into slices. Mix soy sauce with honey and vinegar. Pour the resulting mixture over the arugula leaves and place them with the avocado slices in the center of the dish. Arrange olive oil-fried shrimp, halved cherry tomatoes and thinly sliced ​​parmesan cheese around.

Goat cheese with black caviar on a spoon Rublevskaya simple

- 300 g goat cheese

- 1 pomegranate

- 4 teaspoons of black caviar

- 1 tbsp. a spoonful of olive oil

- 1 pinch of salt

Grind the goat cheese until you get a paste. Add olive oil, freshly squeezed pomegranate juice, salt to it and spread in tablespoons. Serve garnished with black caviar and pomegranate seeds.

Rolls with cream cheese, red caviar and smoked salmon "No frills"

- 100 g cream cheese

- 1 can of red granular caviar

– 4 slices of smoked salmon

- 1 bunch of arugula

- juice of 1/2 lemon

Wash the arugula and pat dry. Arrange the salmon slices on a cutting board. Place a quarter of a norm of arugula on each of them, a quarter of a norm of cheese on top of it, then a little red caviar and roll the slices into a roll.

Wrap the prepared rolls in cling film and place in the refrigerator for at least 30 minutes. Serve sliced ​​across and drizzled with lemon juice.

Sweet Peppers Stuffed with Cheese "World Snack No. 1"

- 300 g of Dutch (Edam) cheese

- 500 g sweet red pepper

– 1 garlic clove

- chopped dill and salt - to taste

Carefully cut the stalk with seeds from the pepper. Grate the cheese on a fine grater, pass the garlic through a press. Mix cheese with garlic, season with mayonnaise and, if necessary, salt. Stuff the pepper with the resulting mass and place in the refrigerator for 1-1.5 hours. Serve by cutting with a very sharp thin knife slightly moistened with cold water into circles of equal thickness and sprinkled with dill.

Sweet Peppers Stuffed with Cheese and Eggs "World Snack No. 2"

- 150-200 g of any cheese

- 2-3 sweet peppers

- 2-3 hard-boiled eggs

- 5-6 garlic cloves

- mayonnaise - to taste

Carefully cut the stalk with seeds from the pepper. Grate the cheese on a fine grater, pass the garlic through a press. Mix cheese, garlic, mayonnaise and rub until smooth. Put a small amount of mass into the prepared pepper, put a whole egg peeled from the shell in the middle of each pepper and, tamping tightly, fill the pepper with the mass to the brim.

Place the finished pepper in the refrigerator for 2-3 hours so that the mass freezes. Serve by slicing with a very sharp thin knife lightly dipped in cold water into circles of equal thickness.

Camembert with eggplant, oregano and Courbevoie tomato sauce

- 200 g camembert cheese

- 2 medium sized eggplants

- 2-3 tbsp. tablespoons of any tomato sauce

- 2-3 tbsp. spoons of flour

- oregano greens, vegetable oil and salt - to taste

Cut the eggplant lengthwise into slices half a centimeter thick and hold for 10 minutes in salt water. Then carefully wring out, roll in flour and fry in vegetable oil until crispy. Brush the prepared eggplant slices with the tomato sauce and place the camembert cheese slices on top of it. Serve sprinkled with chopped oregano herbs.

Cheese with walnuts and butter "Attention: canapes!"

- 100 g of Russian or Dutch cheese

- 5-6 walnut kernels

- 1/2 tbsp. butter spoons

Cut the cheese into square slices with a side of 2 cm and a thickness of 1.5-2 cm. Put a little butter, half (quarter) of a walnut kernel on each slice of cheese and pierce everything with a skewer.

Rochefort with whiskey "From the Citizens of United Europe"

- 300 g rochefort cheese

– 30-50 ml whiskey

Pound the cheese until smooth and, stirring, add the whiskey drop by drop. Pour the resulting mass into molds and place in the freezer for 3-4 hours. Serve with hot oatmeal cookies or toasted slices of white bread.

Roquefort cutlets with cognac and oranges in French "Clisson"

- 100 g Roquefort cheese

- 1 tbsp. a spoonful of hard grated cheese

- 2 teaspoons of cognac

- 4-5 tbsp. spoons of butter

- oranges, green salad, rye bread and cumin - to taste

Pound Roquefort and softened butter until smooth and refrigerate. Then make small cutlets from the chilled mass, roll them in grated hard cheese, sprinkle with caraway seeds and spread on thin slices of rye bread. Serve with orange slices and green salad.

Crab sticks with tomatoes and greens "Lighter than light"

- 200 g of any cheese

- 200 g crab sticks

– 2-3 tomatoes

- mayonnaise and dill or parsley - to taste

Cut the cheese and tomatoes into small cubes, chop the crab sticks, season with mayonnaise and mix. Serve sprinkled with chopped parsley or dill.

Balls with parmesan, crab sticks, potatoes and eggs "Not difficult either"

- 100 g grated parmesan cheese

- 200 g crab sticks

– 3 potatoes

- 5 hard boiled eggs

- pepper - to taste

Boil the potatoes in their skins, cool, peel and grate together with the eggs on a fine grater. Cut crab sticks very finely and mix with potatoes and eggs.

Pepper the resulting mass, season with mayonnaise, mix thoroughly and roll balls with a diameter of about 3 cm from it. Roll the balls in grated cheese and place in the refrigerator for 30 minutes.

Balls with cheddar, crab sticks, nuts and olives "Sophisticated"

- 300 g cheddar cheese

- 1 pack of crab sticks

- 3 hard-boiled eggs

- 100-150 g of any nuts

- garlic, mayonnaise, pitted olives, any herbs and salt - to taste

Grate crab sticks on a fine grater, add chopped nuts, leaving a sufficient amount of whole nuts, and chopped greens. Stuff olives with whole nuts. Grate the cheese and eggs on a medium grater, pass the garlic through a press and mix with salt and mayonnaise.

Roll the resulting mass into small balls. Inside each ball, put an olive with a nut and roll in a mixture of grated crab sticks, nuts and herbs.

Cheese balls with peanuts and paprika in Greek "Arcadia"

- 250 g soft cheese

- 50 g chopped peanuts

- 1/2 teaspoon paprika

- 1 tbsp. tablespoon chopped parsley

- pepper and salt - to taste

Mix cheese, paprika, salt and pepper. Roll the balls from the resulting mass. Combine the parsley and peanuts and spread in a thin layer on a plate. Roll the balls in the mixture and stick a serving stick into each ball. Serve chilled.

Balls with assorted cheese, nuts and rum "Paris-Havana"

- 120 g Roquefort cheese

- 100 g grated hard cheese

- 50 g butter

- 1 yolk

- 1-2 tbsp. spoons of rum

- 2 tbsp. tablespoons any chopped nuts

- 1 teaspoon ground red pepper

- lettuce leaves - to taste

Mash Roquefort cheese, mix with a portion of grated hard cheese, softened butter, pepper, egg yolk, rum and nuts. Mix the resulting mass thoroughly, roll balls out of it and roll them in the remaining grated cheese. Serve by placing the balls on lettuce leaves.

Roquefort mousse "Eden"

- 150 g Roquefort cheese

- 50-60 g of whipped cream or sour cream

- 150 g butter

- chopped parsley - to taste

Rub the cheese with butter and rub through a sieve. Then gently fold in the whipped cream or sour cream. Serve garnished with parsley.

The resulting mousse can be used for filling choux pastry products.

Cheese paste with Valois mustard

- 100 g Swiss (Emmental) or other hard cheese

- 1 tbsp. mustard spoon

- 3-4 tbsp. butter spoons

- pepper and salt - to taste

Grate the cheese on a fine grater and rub it thoroughly with butter and mustard until a homogeneous mass is obtained, adding salt and pepper.

Cheese pasta with onions and cucumbers "Plovdivskaya"

- 150 g of cheese

- 1 onion

- 50 g gherkins or regular cucumbers

- 1 tbsp. a spoonful of sour cream

- salt - to taste

Finely chop the onion and cucumbers, rub thoroughly with cheese, sour cream and salt.

Cheese pasta with sour cream and red pepper "Plevenskaya"

- 200 g of cheese

- 4 tbsp. spoons of sour cream

- ground red pepper and salt - to taste

Grind cheese and sour cream until a fluffy mass is obtained, add red pepper, salt and mix thoroughly.

Cheese pasta with canned fish "Burgasovskaya"

- 200 g of cheese

- 200 g canned sardines or sprats in oil

- salt - to taste

Peel sardines (sprats) from skin and large bones and grind with cheese until a homogeneous mass is obtained, pouring oil from canned food in small portions. Salt the pasta, if necessary.

Bryndza pate with anchovy paste "That's really interesting!"

- 100 g of cheese

– 1-2 teaspoons anchovy paste (crushed salted anchovies mixed with vinegar and spices)

- 1/4 small onion

- 2-3 tbsp. spoons of sour cream

- 50 g butter

- 1-2 teaspoons chopped green onions

- 1 tbsp. a spoonful of paprika

- 1 teaspoon of mustard

Beat the softened butter, gradually adding cheese, sour cream, anchovy paste, mustard, finely chopped onion and green onions and paprika, rubbed through a sieve.

Cheese pasta with tomatoes, baked sweet peppers and lemon juice "Shumenskaya"

- 250 g of cheese

- 1-2 tomatoes

- 1 roasted bell pepper

- 1 onion

- juice of 1/4 lemon

- 1/2 cup sunflower oil

- ground black and red pepper - to taste

Thoroughly rub the cheese with a wooden spoon with peeled and finely chopped tomatoes, grated onion, lemon juice, sunflower oil and chopped roasted pepper. Season the resulting mass with ground black and red pepper.

Bryndza mousse with garlic, butter and parsley Varna style

- 300 g of cheese

- 150 g butter

- 3 small garlic cloves

- 2 tbsp. tablespoons chopped parsley

- pepper - to taste

Cut the cheese into pieces and pour boiling water for 5-10 minutes. Then throw the cheese on a sieve and let the water drain. Pass the garlic through a press and mix with softened whipped butter and a pinch of pepper. Mix the prepared products and beat thoroughly with a mixer.

Cheese pate with paprika, mustard, green onions and sour cream "Andreevsky"

- 200 g of cheese

- 1 small onion

- 100 g sour cream

- 100 g butter

- 1 tbsp. a spoonful of paprika

- 3-4 stalks of green onions

- 2 teaspoons of mustard

Beat the softened butter, gradually adding sour cream and feta cheese, rubbed through a sieve. Then put the mustard, finely chopped onion and green onion, paprika and mix everything thoroughly.

Bryndza pasta with walnuts and garlic Veliko Tarnovski

- 200 g of cheese

- 100 g walnut kernels

- 1 small head of garlic

- 100 g butter

- lettuce leaves, parsley and dill - to taste

Pass peeled garlic, butter, nuts and cheese through a meat grinder and mix. Serve on lettuce leaves and sprinkle with chopped parsley and dill.

Cheese pasta with cumin, butter and red pepper "Slivenskaya"

- 21/2 cups grated cheese

- 3-4 tbsp. butter spoons

- 1/3 st. tablespoons ground cumin

- ground red pepper - to taste

Rub the cheese through a sieve, mix with softened butter, cumin, red pepper and rub until a homogeneous mass is obtained.

Brynza with capers and greens "Popular Gallic"

- 400 g of grated cheese

– 10 capers

- 1 tbsp. 1 tablespoon chopped parsley, chervil and chives

- 1 tbsp. 1 tablespoon finely chopped onion and shallot mixture

- 3-4 drops of vinegar

- 3-4 drops of lemon juice

- 1/2 teaspoon of olive oil

- 5 black peppercorns

- any greens, ground black pepper and salt - to taste

Mix cheese with chopped chives, parsley, chervil, onions and shallots. Add capers, peppercorns, salt, pepper, vinegar, lemon juice, olive oil and mix everything thoroughly.

Pour the mixture into 4 small molds and place in the refrigerator for 2 hours. Then free from molds, arrange on plates and decorate with herbs.

Three-layer cheese "French fiction"

- 750 g of cheese

– 4 tomatoes

- 3 stalks of leeks

- pepper and salt - to taste

Cut the cheese into 1 cm thick rectangular slices. Coarsely chop the green part of the leek, boil for several minutes in salted water or place in a water bath. Hold the tomatoes a little in boiling water, pour over with cold water, peel and cut into circles.

Line a 10 x 25 cm rectangular pan with a large sheet of parchment paper. Put the cheese slices in the first layer, the leeks in the second, the tomatoes in the third, lightly salting them. Put a layer of cheese on top of the tomatoes, then a layer of leek, a layer of tomatoes with salt and put the cheese on the last layer. Wrap everything in parchment paper and leave for 3-4 hours under weight at room temperature. Serve peppered and cut into 1 cm thick slices.

Processed cheese pate with garlic, eggs and spicy mayonnaise

- 2 processed cheese

- 4-5 hard boiled eggs

- 6-8 garlic cloves

- any greens - to taste

Finely mash the eggs with a fork, grate the processed cheese and garlic on a fine grater, season with mayonnaise and mix everything thoroughly. Serve sprinkled with chopped herbs.

Assorted cheese pate with canned sweet pepper "You can't forbid piquant life"

- 100 g melted cream cheese

- 2-3 tbsp. tablespoons grated hard cheese

- 1/2 canned sweet red pepper

- 1/4 small onion

– 50 ml milk

- 2-3 tbsp. butter spoons

- paprika and salt - to taste

Grate melted cheese on a fine grater. Pound the softened butter until foamy, mix with cheeses, finely chopped onions and sweet peppers. Pour in small portions, stirring, milk, salt, add paprika and mix everything thoroughly.

Soft cheese pate with carrots, paprika and lemon juice "Refined taste"

- 100 g soft cheese

- 1/2 pc. carrots

- 2-3 tbsp. spoons of mayonnaise

- 50 g butter

- paprika, lemon juice and salt - to taste

Pound softened butter and mix with soft cheese, salt, paprika, finely grated carrots, mayonnaise and lemon juice.

Cheese mass with garlic, herbs and tomatoes "Universum"

- 350-400 g of any cheese

– 1 tomato

- 2-3 garlic cloves

- 2 tbsp. tablespoons of any chopped greens

- 1-2 tbsp. spoons of mayonnaise

Grate the cheese on a fine grater and mix with herbs, garlic passed through a press, diced tomatoes and mayonnaise. Serve on salted crackers or sliced ​​brown bread.

Cheese mass can be stuffed with sweet peppers, put in the refrigerator for 10 minutes and cut into rings 1 cm thick. You can wrap the cheese mass in green salad leaves like cabbage rolls.

Suluguni sauce with mint, cilantro, red pepper and hop-suneli "Gebzhalia"

- 150 g of young suluguni cheese (can be replaced with Adyghe)

- 200 g sour cream

- 1 large garlic clove

- 2 teaspoons minced mint (dried or fresh)

- 3-4 sprigs of cilantro

- 1/2 teaspoon ground red pepper

- 1/4 teaspoon ground coriander

- 1/4 teaspoon suneli hops

- salt - to taste

Mix mint, pepper, coriander, suneli hops and pour in 2 tbsp. tablespoons of boiling water so that seasonings immediately give taste. Pour the prepared seasonings with sour cream, add chopped cilantro, lightly salt and stir. In the resulting sauce, put the cheese, cut into 1 × 3 cm cubes. Leave the finished dish for 2-3 hours at room temperature so that the cheese is saturated with the sauce.

Ricotta balls with mint "Tenderness"

- 150 g ricotta cheese

- 1 bunch of mint

- pepper and salt - to taste

Mash the ricotta cheese, season with salt and pepper and roll into balls. Finely chop the mint leaves and roll the ricotta balls in them.

Mozzarella with ham and figs with Balm for the Soul sauce

- 3-4 balls of mini mozzarella cheese

- 100 g ham

- 12 figs

- vegetable oil - to taste

For sauce:

- 2 tbsp. spoons of honey

- 50 ml balsamic vinegar

- 1/8 teaspoon of pepper

- 1/4 teaspoon of salt

Cut the fig in half. Lightly fry the ham in vegetable oil and arrange on plates with figs. Top the ham and figs with chopped mozzarella. Serve with sauce all over. For the sauce, bring balsamic vinegar, honey, salt and pepper to a boil. Heat the mixture for about 5 minutes, then remove from heat and set aside.

Mozzarella with hake, ham, zucchini and figs "On three plates"

- 2 pieces of 125 g mozzarella cheese (buffalo)

– 250 g hake fillet

- 4 slices of ham (prosciutto)

- 3 pcs. zucchini

- 4 figs

– 1 garlic clove

– 8 olives

- 2 tbsp. spoons of lemon juice

- 1 tbsp. tablespoon chopped lemon thyme

- 4 tbsp. spoons of olive oil

- 1 tbsp. a spoonful of butter

- basil greens, sugar, pepper and salt - to taste

Combine lemon juice, olive oil, thyme herbs and sugar. Using a sharp knife or vegetable cutter, cut the zucchini into thin slices and simmer with butter over medium heat until soft. Add the crushed garlic, salt and pepper the zucchini. In the same pan, fry the hake fillet for several minutes on both sides over high heat.

Place zucchini and fish on one plate, figs and ham on another, sliced ​​mozzarella, olives and basil greens on a third. Serve drizzling each dish with a mixture of lemon juice, olive oil, thyme and sugar.

Mozzarella with champignons, avocado and vegetables "European style shawarma"

- 1-2 scoops of mozzarella cheese

- 100 g of champignons

- 1 PC. carrots

– 1 tomato

- 1 PC. avocado

- 1 tbsp. mustard spoon

- 2 tbsp. spoons of olive oil

- lettuce leaves, lemon juice, pita bread, pepper and salt - to taste

Cut raw champignons and mozzarella cheese into thin slices, carrots into strips, avocados and tomatoes into slices. Sprinkle all prepared foods with a mixture of olive oil, mustard, lemon juice, salt, pepper and mix.

Lay green lettuce leaves on a square piece of pita bread and on top of them - a mixture of champignons, mozzarella, avocados and vegetables. Serve by rolling pita bread into a roll or cone.

Mozzarella with sun-dried tomatoes and herbs "Spicy"

- 1 pack of mini mozzarella cheese

- 2 sun-dried tomatoes

- 2 tbsp. tablespoons chopped basil, parsley, chives and thyme

- coarsely ground black pepper - to taste

Finely chop the tomatoes, mix with herbs and season generously with pepper. Roll the mozzarella balls in the mixture and arrange on paper rosettes.

Mozzarella with olives and tomato jelly "Unusual"

- 2 heads of 250 g mozzarella cheese

- 50 g olives

- 150 g of tomato paste

- 10 g gelatin

- 3-4 tbsp. tablespoons chopped basil greens

- olive oil, pepper and salt - to taste

Dissolve the gelatin in cold water and add to the tomato paste warmed up in the pan. Mix the mixture thoroughly, salt, pepper, put in a mold and place in the refrigerator for 1 hour. Cut frozen jelly into small cubes.

Cut the mozzarella in half, remove the middle part from each hemisphere with a spoon so that 4 molds are obtained.

Chop the olives and the middle part of the mozzarella. Then add basil greens, olive oil, tomato jelly to the mixture and arrange in cheese molds.

Mozzarella with tomatoes and pesto sauce "Non-Egyptian Pyramid"

- 2 scoops of mozzarella cheese

- 4 large tomatoes

- 2-3 sprigs of basil

- 3 tbsp. spoons of olive oil

- pesto sauce, pepper and salt - to taste

For the pesto sauce:

- 70-80 g parmesan cheese (can be replaced with other hard cheese)

- 2 bunches of basil

- 1 bunch of parsley

- 3-4 garlic cloves

- 2 tbsp. tablespoons of pine nuts

– 100-120 ml of olive oil

- salt - to taste

Cut the tomatoes into circles, salt and pepper. Cut mozzarella cheese into slices. Then "collect" each tomato like a children's pyramid, laying mozzarella slices seasoned with pesto sauce between its circles. Serve drizzled with olive oil and garnished with basil leaves.

Finely chop the basil leaves, parsley and garlic for the pesto sauce. Cheese grate on a fine grater. Dry the pine nuts in a frying pan, if desired, without adding oil. Mix the prepared products, salt, pour in olive oil and rub with a spoon or chop in a blender until a homogeneous mass is obtained.

Mozzarella with tomatoes, basil and Caprese Classico olive oil

- 200 g mozzarella cheese

– 4 tomatoes

- olive oil, basil greens and salt - to taste

Place sliced ​​tomatoes on a platter. Place a slice of cheese and some basil greens on each circle. Season the dish with salt, pepper and olive oil.

Mozzarella with lemon jam, olive oil and croutons "Viva burrata!"

- 200 g mozzarella cheese (burrata)

- 1/3 cup lemon curd

- 4-5 slices of white bread

- 2-3 tbsp. spoons of olive oil

White bread cut into very small cubes and dry in the oven. Cut the cheese into slices and drizzle with olive oil. Serve with crackers and lemon jam.

Carpaccio of sheep's cheese, figs and walnuts "Viceza"

- 50 g sheep cheese

- 8 figs

– 8 walnuts

- 1 tbsp. a spoonful of lemon juice

- olive oil - to taste

Mix olive oil with lemon juice. Wash and dry the figs, cut off the stems. Cut each fig into circles and arrange on plates. Chop the cheese and sprinkle over the figs. Coarsely crush the walnut kernels and add them to the figs and cheese. Serve immediately drizzled with a mixture of olive oil and lemon juice.

Carpaccio of goat cheese, courgettes and hazelnuts "Catanzaro"

- 1 small head of goat cheese

- 6 small zucchini

– 4 hazelnut kernels

– 1 garlic clove

- juice of 1/2 lemon

- 1 teaspoon of sesame seeds

- 1 sprig of rosemary

- 5 tbsp. spoons of olive oil

- pepper and salt - to taste

Peel the zucchini, cut lengthwise into very thin slices, salt a little, leave for 5-10 minutes and dry on a paper towel. Coarsely crush the nuts, chop the cheese.

Arrange zucchini slices on plates, pour sauce over, sprinkle with cheese, nuts and sesame seeds. Serve immediately.

For the rosemary sauce, separate the leaves, cut them and mix with olive oil, lemon juice and garlic, passed through a press. Leave the resulting sauce for 30 minutes at room temperature.

Goat cheese in grape leaves "Aesopovsky"

- 200 g goat cheese

– 20 grape leaves

- 2 sweet peppers

- 30 g pine nuts

- basil greens, olive oil, pepper and salt - to taste

Bake sweet peppers in the oven until soft, remove the skin, seeds and stuff with chopped goat cheese. Pour boiling water over grape leaves and spread on foil. Lay the stuffed peppers in a row on top of the leaves, drizzle with olive oil, salt and pepper and roll up.

Then cut the tube into circles and lay them on a dish. Sprinkle each circle with lightly toasted pine nuts in a frying pan without oil and finely chopped basil.

Goat cheese in the marinade "Once upon a time with my grandmother ..."

– 6 small balls of goat cheese

– 2-3 tomatoes

- 2 bay leaves

- 2 teaspoons of balsamic vinegar

- olives, rosemary, olive oil and black peppercorns - to taste

Put goat cheese, coarsely chopped tomatoes, olives and spices in a jar, add balsamic vinegar and pour everything with olive oil so that the products are completely covered with it. Refrigerate for at least 1 day to allow the cheese to absorb the flavors of the foods mixed with it. Serve with slices of white bread, vegetable salad and cold meat.

End of introductory segment.

Cottage cheese- a recipe for not one, but a whole group of soft cheeses of various names. Anyone who has ever made cottage cheese can make cottage cheese cheese at home, including cottage cheese with herbs at home.

Snack on chips with curd cheese

Ingredients:

• Chips of the correct form - 16 pcs.
• Curd cheese - 140 g
• Radishes - 125 g
• Green onions - 0.5 bunches
• Salt - 1 pinch

Cooking method:

1. First, wash the radishes and cut off the black dots and various damage where they were. We leave the skin - it has a lot of vitamins. Then we rub the radish on a fine grater.
2. Put cream cheese on the radish. Mix the mass until smooth. Wash green onions, dry and cut into rings. Add to cheese mass.
3. I originally had cottage cheese with herbs. But there is not as much as I would like. Do you remember our goal? Make the filling as healthy as possible! That is why greens should be added more. Read more:
4. Once again, mix well the resulting mass. We spread the filling with curd cheese on double chips. When possible, I always stack the chips in two pieces - so much tastier!
5. Appetizers should be served immediately! Otherwise, the chips will get soggy and not crunchy.

Cucumber appetizer with curd cheese

Ingredients:

• 10 medium cucumbers
• 180 gr curd cheese
• 50 gr dried cranberries
• 4 thin slices of salted salmon, trout, or some smoked fish (I have catfish)
• 2 tbsp Nat. yogurt
• 3 green onions
• 1 sprig of rosemary, a handful of any herbs
• salt pepper

Cooking method:

1. Pour cranberries into a saucepan, put rosemary. Pour a glass of boiling water, bring to a boil. Turn off, chill. We remove the rosemary, strain the cranberries.
2. For the filling, we combine cottage cheese, yogurt, finely chopped greens, green onions, cranberries. Salt, pepper.
3. Peel cucumbers, cut into cubes of 4-5 cm. Next, according to the recipe, you need to remove the seeds, keeping the walls and bottom. I honestly tried, it didn't work. So I got this tool.
4. And she made through holes in cucumber sticks. Stuff cucumbers with stuffing, decorate with chopped fish.

Bruschetta with tuna and cream cheese

Ingredients:

• Canned beans in own juice 200 gr.;
• Tuna in oil / own juice 1 can (170-200 gr.);
• Lemon juice 1 tsp;
• Several sprigs of parsley;
• Curd cheese without additives 100-150 gr.;
• Red onion (optional);
• Baguette / ciabatta;
• Olive oil EV;
• garlic clove

Cooking method:

1. Drain the liquid from the beans and tuna, lightly mash the beans with a fork, leave the tuna in large pieces. Add lemon juice and chopped parsley, stir, I almost never put salt in salads, but your right to add a little salt or add soy sauce will also be interesting!
2. Dry the baguette / ciabatta in a dry frying pan to the desired state. Brush lightly with olive oil and rub with garlic if desired. Place a generous portion of cheese and top with lettuce. I don’t really like onions in salads, but in this case, thin half rings just suggested themselves on top - so, just a little bit, for decoration and flavor accent.

Tomatoes stuffed with cheese and cucumbers

Ingredients:

• Tomatoes - 5 Pieces
• Cucumber - 1 Piece
• Cream cheese - 150 grams
• Mayonnaise - 1-2 Art. spoons
• Greens for decoration - to taste

Cooking method:

1. Prepare all the necessary ingredients. Tomatoes choose small, about the same size. Well, if they are hard enough, elastic.
2. Cucumber cut into small cubes. Please note: if the skin of the cucumber is bitter, then it is better to cut it off.
3. Mix cucumber with mayonnaise and cream cheese. Optionally, you can also add finely chopped herbs (parsley or dill), add a pinch of dried oregano. Stir the resulting mixture well until smooth.
4. Rinse the tomatoes and pat dry with paper towels. Cut off the top and carefully scoop out the pulp with a teaspoon.
5. Fill tomatoes with cucumber-cheese filling, garnish with herbs. Serve tomatoes stuffed with cucumbers and cheese as an appetizer to the festive table. Eat with pleasure!

Pies with chicken and curd cheese

Ingredients:

• Chicken fillet - 4 Pieces
• Puff pastry - 1 Piece (sheet)
• Cream cheese - 4 Art. spoons
• Egg - 1 Piece
• Salt and pepper - to taste

Cooking method:

1. Preheat the oven to 200 degrees. Sprinkle the chicken fillet with salt and pepper on both sides.
2. Roll out puff pastry and divide into 4 equal parts.
3. Brush each piece generously with cream cheese.
4. Lay a fillet on each piece of dough. Form pies.
5. Decorate the pies however you like. In addition, grease them with yolk whipped with a tablespoon of water.
6. Bake pies in the oven for 25-30 minutes.

Turkey rolls with cheese

A very interesting appetizer of turkey meat, cream cheese and tender cream. Rolls will become the main meat dish on any holiday table. Tender and juicy, they go well with any side dish.

Ingredients:

• Turkey fillet - 1 Kilogram
• Egg - 1 Piece
• Onion - 2 Pieces
• Baton - 1/3 Pieces
• Cream - 100 milliliters
• Cream cheese - 100 grams

Cooking method:

1. Cut the turkey fillet into cubes.
2. We pass through a meat grinder, turning it into a homogeneous minced meat.
3. Grind and fry the onion until light golden in a drop of oil.
4. Soak the pulp of the loaf in cream. Beat an egg into the minced meat, add cream cheese, fried onion and soaked loaf.
5. Also add salt and pepper to taste. Mix until smooth.
6. Lay out the cling film on the table. Put some mince on it. Lubricate it with mayonnaise.
7. Gently roll up the stuffing.
8. In the same way we form the rest of the rolls.
9. We fasten them with toothpicks and bake in the oven for 30 minutes, temperature 200 degrees.

Sweet Pepper Appetizer with Curd Cheese

Ingredients:

• bell pepper 2 pieces
• curd cheese 150 grams
• olives 100 grams
• anchovies
• capers
• garlic 1 clove
• thyme
• oregano
• parsley 50 grams
• green salad 100 grams
• olive oil 30 milliliters
• lemon 1 piece
• black pepper

Cooking method:

1. We take two peppers of different colors, cut off the tops, remove the seeds and partitions. Prepare tapenade paste: combine lemon juice, zest of 1/3 lemon, olives, 2 anchovy fillets, 1-2 tbsp. l. capers, garlic, 1 tbsp. l. thyme, 1 tbsp. l. oregano and olive oil.
2. Grind the ingredients with a blender until smooth, salt the pasta to taste and send it to the refrigerator. Grind parsley and mix with curd cheese, salt and pepper to taste.
3. We fill the peppers with cheese mass, cool and then cut across slices. Arrange lettuce leaves on a platter.
4. We spread slices of peppers on the salad, add pasta to the slices, decorate with halves of olives and herbs.

Stuffed eggplants with curd cheese

Ingredients:

• eggplant 6 pieces
• curd cheese 100 grams
• egg 2 pieces
• melted butter 30 milliliters
• parsley

Cooking method:

1. We wash the eggplant, cut off the stem and cut in half lengthwise. We cut the pulp in such a way that the thickness of the resulting "boats" does not exceed 1 cm.
2. Then we dip the eggplants in boiling salted water and cook for 10 minutes, put them in a colander and let the liquid drain, cool and gently squeeze out excess moisture.
3. Cut the eggplant pulp into small cubes and fry in oil until golden brown.
4. Knead the cheese until smooth, add the eggs and beat lightly with a fork, add the eggplant pulp and mix.
5. We start with a mixture of "boats" and send it to the oven preheated to 200 degrees for 15 minutes. When ready, sprinkle with chopped herbs.

Carrot rolls with cottage cheese

Ingredients:

• salad mix
• parsley
• basil
• olive oil
• black pepper
• lemon juice
• chilli
• carrot
• garlic
• curd cheese

Cooking method:

1. We peel the carrots. Using a grater, cut the carrots into thin slices. We put a pot of water on the fire. Let's salt and pepper. Put slices of carrots into boiling water. Let's boil them a little.
2. We shift the slices into cold water. Chop the basil and parsley leaves. Mix with cottage cheese and garlic. Grind in a blender. Lay the carrot slices on a paper towel. Put cheese on top. We roll into rolls. Lay out on a plate.
3. Drizzle salad mix with olive oil. Let's salt and pepper. Sprinkle with lemon juice. We mix. We spread to the rolls. Decorate with chili peppers. Spray the rolls with olive oil.

Sole and cheese rolls

Ingredients:

• sea ​​tongue (fish) 600 grams
• spinach
• curd cheese 100 grams
• brynza cheese 100 grams
• cottage cheese 60 grams
• onion 1 piece
• garlic 2 cloves
• butter 60 grams
• lemon juice
• oregano 3 grams
• black pepper

Cooking method:

1. Cut the fish fillet into portioned pieces 1 cm thick, lightly beat off. Sprinkle with lemon juice, salt and pepper.
2. Combine 150 grams of spinach with onion and garlic, chop with a blender.
3. We mix the spinach mass with cheese, crumbled cheese and cottage cheese. Add oregano, salt and pepper. We mix everything well.
4. We spread the resulting mass on the fish fillet, roll it into rolls and place it in a greased form. To keep the shape of the rolls, we chop with toothpicks.
5. Brush the rolls with melted butter. Bake for 20 minutes at 180 degrees.
6. Put the finished rolls on a dish and decorate with herbs.

Appetizer of red fish with curd cheese

A great alternative to our usual red fish sandwiches. The appetizer is prepared in a matter of minutes, and it turns out really tasty. Fish is best used lightly salted. Instead of cottage cheese, you can use any soft cream cheese such as Philadelphia or Napoleon. Cheese with additional flavor or aroma is also suitable. Any crispy biscuit is suitable as a base. Take note of such a simple way to serve red fish, your guests will certainly appreciate it.

Ingredients:

• red fish
• salty crackers
• Cottage cheese
• Cucumber

Cooking method:

1. The fish must be thinly sliced ​​into portioned plates.
2. To prepare a snack with red fish, you will need thin, crispy crackers with a salty taste. You can also use cheese flavored crackers.
3. Spread cream cheese on crackers. If desired, cheese can be mixed with fresh herbs.
4. Put a piece of red fish, a slice of fresh cucumber on top and decorate with herbs if desired. The appetizer is ready to serve immediately.

Tomatoes with curd cheese

Ingredients:

• tomatoes - 6 pcs;
• curd cheese with herbs (for example Buko or Almette); - 300 gr;
• garlic - 2 cloves;
• your favorite greens - 4-5 branches;
• any hard cheese - 100 gr;
• salt pepper;
• bunch of lettuce.

Cooking method:

1. We wash lettuce leaves and lay them out beautifully on a dish.
2. My tomatoes and cut across into circles a centimeter and a half thick.
3. Put cottage cheese in a bowl
4. Squeeze the garlic there, sprinkle with ground black pepper.
5. Put the tomatoes on a dish on top of the leaves, add a little salt.
6. Finely chop the greens (in this case dill) and put it into the mixture.
7. We put the curd filling on each circle.
8. Sprinkle with grated cheese on top. We serve to the table.

Appetizer on crackers with curd cheese

Festive snacks are hearty thanks to sausage. In this recipe, smoked is taken, but ham is also suitable. One point: the sausage should be homogeneous for the convenience of forming a bend, large pieces of bacon can interfere or fall out ugly. Do not confuse curd cheese with cottage cheese, this characteristic soft mass can be found in any supermarket. An appetizer with hand-made melted cheese sandwich will be even tastier. We take spices to taste, but I advise paprika: it gives the cheese a pleasant red tint. So this ingredient will be combined with sausage not only in taste, but also in color. So, the recipe for a New Year's snack is in front of you.

Ingredients:

• 100 g salted crackers (20 pcs.);
• 250 g curd cheese;
• paprika, black pepper to taste;
• a few sprigs or leaves of fresh herbs (parsley, dill, basil, lettuce);
• 100 g olives or olives (20 pcs.);
• 100 g sausage slices (10 circles).

Cooking method:

1. Mix the curd cheese with paprika, salt and pepper in a bowl with a spoon. If the sausage is salty, then do not salt too much. Let the neutral taste of cheese make the appetizer harmonious, because there will be more olives. Spices not only color, but also make the dish more appetizing. The aromas of paprika and black pepper stimulate the appetite, and what else do you need at a rich New Year's table?
2. Thinly slice the sausage. It is advisable to cut the sausage stick at an angle so that the pieces are elongated. We divide each plastic into 2 more parts across. Depending on the size of the crackers, make sure that the piece fits freely on it.
3. We fill a pastry bag with cheese and apply the mass on the cracker in a circle, from the edge to the center. It turns out a relief layer of cheese cream. Salty crackers are needed, preferably round, but small square ones are also possible. See how easy it is to bite into a cookie. Well, if it is dense, but easily broken.
4. We decorate all the cookies like this. By the way, you can make a pastry bag with your own hands. Make a square out of parchment paper and fold it diagonally. It turned out a triangle. Flip the blunt corner up and fold the funnel from one sharp corner to the other. Cut the edge of the funnel diagonally or give the tip the shape of an asterisk for a relief pattern. Done, now you can fill the curd mass and decorate the crackers. Such a confectionery syringe is used once.
5. We put the pieces of sausage deep into the cheese mass in a zigzag at an angle, as in the photo. You will get something like the Latin letter S. The cheese mass is dense, it will keep the sausage in the desired shape. Try not to touch the cream with your fingers so that there are no ugly dents left. By the way, the thinner you cut the plastics, the easier it will be to form such a wave.
6. In the bend of the sausage we place olives and sprigs of greens (do not forget to wash the greens). Greens will not only add color to the appetizer, but also refresh it. Instead of parsley, you can use crispy iceberg lettuce, the taste of green basil in a snack will also not be superfluous. Olives can be replaced with gherkins, olives - something salty and small.
7. A festive snack with cottage cheese on crackers is ready. Place it on a wide flat dish and serve.

Zucchini roll with curd cheese

Summer is the season for zucchini, of which they just don’t cook. Among my favorite zucchini recipes is zucchini roll. Cooking it is not difficult, but how delicious it turns out. The filling can be made to your taste: vegetable, mushroom, cottage cheese. I have with curd cheese, herbs and garlic.

Ingredients:

• young zucchini without peel 600 g
• flour 100 g
• sour cream 60 g
• egg yolk 3 pcs.
• egg white 3 pcs.
• baking powder (with a small slide) 1 tsp
• black pepper
• curd cheese 400 g
• greens any 1 bunch
• garlic cloves 2 pcs.
• parsley leaves for garnish

Cooking method:

1. Coarsely grate the zucchini, salt, let stand for 10 minutes. Drain the juice that stands out, squeeze well.
2. Add yolks, sour cream, flour with baking powder to the squash mass, pepper, if necessary, add salt.
3. Whisk the whites into a stable foam, gently fold into the zucchini mass in three or four doses, gently mixing from the bottom up.
4. Cover a baking sheet with baking paper, grease it ALWAYS with vegetable oil, spread parsley leaves on paper for decoration (you can do without decoration).
5. Here you need paper of good quality to which nothing sticks and be sure to additionally lubricate it with oil. Tray size 29/35 cm.
6. Pour the dough gently onto a baking sheet so as not to bring down the pattern of parsley leaves. Flatten the dough over the surface. Bake in an oven preheated to 180 degrees for 15-20 minutes.
7. Remove the cake from the oven, put it on a towel (dry) with paper, leave to cool, about 30 minutes.
8. While the zucchini is cooling, prepare the filling. Mix curd cheese with any finely chopped herbs, finely chopped garlic, beat everything with a blender. if the cheese is not salty, salt to taste. Carefully separate the paper from the cake, grease the cake with the filling. Roll up the roll and place in
9. refrigerator for 2-3 hours for impregnation, during which time the roll will become tender.

Lavash roll with curd cheese

Ingredients:

• Armenian lavash - 1 pc.;
• curd cheese - 1 box (140 g);
• hard cheese - 50 g;
• meat (ham, boiled breast, etc.) - 50-70 g;
• boiled egg - 2 pcs.;
• pickled cucumbers (or salted) - 2 pcs.;
• lettuce leaves.

Cooking method:

1. Prepare products. Wash and dry lettuce leaves. Hard boil the eggs and set aside.
2. Lubricate the pita bread with curd cheese, leaving the edges of the pita bread clean.
3. Peel the eggs, grate on a coarse grater and put on pita bread in the form of a strip.
4. Then lay out a strip of lettuce leaves.
5. Cut the meat into thin slices. Put the meat in one row after the greens.
6. Pickled or pickled cucumbers cut into thin slices and put next to the meat.
7. Grate the cheese on a fine grater, lay out the next strip.
8. Wrap the edges of the pita bread over the filling and roll the pita bread into a tight roll.
9. Wrap the finished roll in foil or parchment paper and refrigerate for 1-2 hours.
10. Delicate, tasty and spicy snack roll of pita bread with curd cheese is ready, cut into pieces and serve.

Cucumber rolls with curd cheese

Ingredients:

• Cucumbers - 3 pcs.
• Soft cheese (or cottage cheese) - 150 g
• Capers - 50 g
• Olives - 50 g
• Fresh dill - 4-5 sprigs
• Green onion - 2 stalks
• Sour cream (or mayonnaise) - 30 ml
• Salt - 2 pinches

Cooking method:

1. Prepare the necessary ingredients for cucumber rolls. Rinse cucumbers, green onion stalks, dill sprigs in water. How to cook cucumber rolls with soft cheese:
2. Cut off the tails of the cucumbers and cut the cucumbers into slices with a vegetable peeler. You can use both a long salad cucumber and small cucumbers. Read more:
3. Grind soft cheese (feta, mozzarella, suluguni, ricotta) or cottage cheese in a small container. This can be done with a fork (for crumbly cheeses) or grated soft cheese on a coarse grater. Chop green onion and dill, add to cheese.
4. Finely chop the capers and olives, lightly squeezed from the marinade. Add to the filling along with sour cream and salt, mix. (You can use mayonnaise instead of sour cream.)
5. If you have long ribbons of cucumbers, then just lay them out on the board; if short - then a few pieces overlap
6. Shape the filling into small balls with your hands and place them on the cucumber strips.
7. Twist the stuffed cucumber ribbons into rolls and secure with toothpicks. Put on a dish and serve. If desired, cucumber rolls can be cooled for about 20-30 minutes.

Its varieties are as diverse as the recipes for dishes with cheese. It is used as a savory ingredient in a wide variety of dishes, from soups, side dishes, pies, pies and other baked goods to salads, appetizers, sandwiches, pizzas, chips and even overseas sushi and rolls. You can cook it at home, but today there are a great many types of cheese on store shelves: hard, soft, processed, smoked, in brine or with mold. French and Dutch cheese delicacies are very popular.

Most often, any cheese is found in recipes with these five products:

The product is great in combination with pork, beef and veal, any poultry. It creates an excellent duet with fish, many seafood, vegetables and fruits, berries, pasta, often acts as the main component of sauces and dressings. Cheese gives the chef's culinary creations a unique aroma and refined taste, and baked hot dishes with a delicious cheese crust on top are a treat for the eyes and stomach of every cheese lover!

Cheese is an integral ingredient in many dishes that we love so much. Appetizing pasta with Parmesan, a gourmet salad with goat cheese, cheese or feta, a casserole with a golden crust, desserts with soft cheese - you can’t count them all. And how many original snacks you can cook! Minimum time wasted and maximum enjoyment. Cheese appetizers will appeal to all your family and your guests. Let's cook together! Check out the new selection of recipes from "Eat at Home"!

Cheese custard rings according to the author's recipe can be eaten just like that. But if you add the most delicate butter cream with cheese and lightly salted fish, you get a real snack cake - incredibly fragrant, tender and tasty. With such an appetizer you can surprise even the most fastidious guests.

Cheese lovers will love this cake. Delicious, delicate, with the aroma of herbs and greens. Easy and quick to prepare, perfect for breakfast with tea or for lunch with soup. Thanks for the recipe!

A delicious, savory and quick-to-cook appetizer that will delight you and your guests. For a rich aroma and taste, use spicy spices: oregano, garlic, dried basil, paprika, chili pepper. Thanks for the recipe!

For a delicious focaccia, use Philadelphia-type cheese. And if you add a little blue cheese, the taste will turn out even more piquant. Bake for just 15 minutes and enjoy! Bon Appetit!

Preparing such a cheese appetizer is not difficult at all, but constant close attention is needed to ensure that the cheese is fried to the desired state. Otherwise you won't get a crispy crust. You can wrap the cheese in tubes or experiment with other shaping options. The author of the recipe is sure that the treat will not leave you indifferent.

If you love vegetable dishes, try the mini eggplant pizzas from the author. As a filling, use homemade passata, ham, mushrooms and, of course, your favorite cheese. Just a meal!

Fragrant cookies from the author will appeal to both adults and children. For cooking, use your favorite cheese, cut the dough as you like - diamonds, squares or using curly molds. If you roll out the dough even thinner, the cookies will be crispier when baked.

Cheese balls

This recipe is dedicated not only to lovers of cheese and dishes with it, but also to those who like quick snacks for all occasions. Crispy and fragrant, they are quickly eaten, so cook a lot of them at once. And the recipe for cheese balls is so simple that even a child can handle it. In case of a snack or at the time of the arrival of unexpected guests, this snack will be a real savior for you.

Cheese roll with mushrooms and chicken

Cheese roll with mushrooms is the perfect appetizer that you can please your family and friends on holidays. Such a roll will perfectly complement any picnic or festive table, and its wonderful taste will enchant your guests. This dish will not only satisfy the hunger of any food connoisseur, but also give a good mood for the whole day. And also it can be called universal, if only because you can always improvise with the filling.

Snack "Raffaello" with crab sticks

Appetizer "Raffaello" with crab sticks is designed to decorate your holiday table. These appetizing balls with bright filling will certainly be remembered by your guests and will become the highlight of the evening. So stock up on the right ingredients, good mood and the desire to create a dish that has a simply magical taste. However, no magic, sleight of hand and a bit of culinary art.

Cheese balls "Surprise"

Preparing snacks for the festive table is the problem of every housewife. Today I will offer one of the options for solving it - these are Surprise cheese balls. You can cook this delicious dish easily and simply, and most importantly - quickly, which means that this snack has absolutely no drawbacks, but only advantages. So, you only need to stock up on ingredients and spend only an hour of time, and as a result, you will get the surprise of your guests and people close to you!

Cheese in batter

Blue cheese, smoked cheese, soft cream cheese, melted cheese - sounds familiar to everyone. Have you heard about fried cheese, or rather cheese in batter? This dish is perfect for breakfast and will give a good mood for the whole day. Sunny lumps with a delicate soft filling inside and a crispy crust on the outside will give you a true gourmet delight. Cheese in batter is prepared from affordable and inexpensive products in a record short time - and this is another of the significant advantages of this delicious dish!

Snack pies

What's a holiday without appetizers? A lot depends on this culinary masterpiece: a variety of dishes, an aesthetic appearance of the table, and even an appetite that can “clear up” only from one type of delicious food. But very often the hostesses simply do not have time to mess around in the kitchen for a long time, especially when the long-awaited guests are about to arrive. In this case, unobtrusive dishes from the simplest products, such as snack pies, will help.

Yogurt cheese

I found this great recipe on one of the Greek sites. If you are a lover of fermented milk products, then yogurt cheese will appeal to you too. It has a rich and pleasant taste and is somewhat reminiscent of the famous Philadelphia cheese. This dish is a great appetizer and the perfect addition to breakfast, lunch, afternoon tea or dinner!

fried cheese

Fried cheese is a great appetizer or a separate hot dish. Delicate pieces of a dairy product in a ruddy breading will decorate and diversify your festive or everyday table. And the incredibly pleasant taste of softened cheese will give you moments of unforgettable pleasure!

Cheese cutlets

My family is very fond of cheese and all the dishes in which it is used. But before I used this product as an additional component in all culinary products. But recently I found a recipe for cheese cutlets, where it is not only the main ingredient, but also the base of the whole dish. My household devoured them with all love and admired every bite they ate. These cutlets are really very unusual and tasty. I advise everyone to try them.

Halloumi with Lemon Sauce and Capers

Asian Oriental cuisine is famous for its delicious and very easy to prepare dishes. One such dish is halloumi, a cheese made from a mixture of goat and sheep milk. The excellent taste of this cheese is famous throughout Europe, its high melting point allows you to cook various dishes from halloumi. I am pleased to present to your attention one of these recipes - halloumi with lemon sauce and capers.

Fried Adyghe cheese

Fried Adyghe cheese has a sour milk flavor, curd texture, juiciness and golden brown. Very often it is added to salads, used as an appetizer, sandwiches are prepared with it, and also served with sauces based on fruits or berries. This dish is fortified with protein and calcium, so it will not only delight your family with its appetizing, but also bring benefits!

Halloumi skewers with tomatoes

Halloumi skewers with tomatoes are a fragrant summer snack. Thanks to its recipe, halloumi cheese can be fried to an appetizing crust, which makes it a popular ingredient for cooking various kebabs and grilling along with vegetables. But in combination with tomatoes, it is the best!

Feta in filo dough with honey

Feta in filo dough with honey is a Greek appetizer that is traditionally served with beer or wine. You can cook it in two ways: bake or fry. I baked, but I will tell you about both methods so that you can choose the one that suits you.

Cheese in olive oil

Cheese in olive oil is a great and very gourmet appetizer. Simply amazing with a glass of wine. And you can also add such cheese to a salad, prepare canapes from it for the holiday and surprise your family and guests with a fragrant dish. The amount of spices and cheese depends only on your desire, choose the ratio to your taste.

Breaded cheese

Breaded Cheese is a simple and tasty snack that will help you add a little variety to your dinner table. You can serve cheese fried in breadcrumbs as an appetizer or as an addition to your main course. Delicious and no hassle!

Curd cheese from yogurt

Yogurt curd cheese is an easy way to make natural homemade cheese. And it doesn't take long at all! Literally overnight, yogurt will turn into a delicate curd cheese that can be spread on bread and crackers.

Cheese croquettes

Cheese croquettes are a very tasty and outrageously simple snack. You will be able to cook it very quickly, so stock up on this recipe in case you want something tasty, but you will be too lazy to cook something complicated.

Saganaki

Saganaki is a Greek appetizer that is breaded and fried cheese. It is very tasty, very original and interesting. Saganaki will surprise both you and your guests, be sure to try cooking it.

Tomatoes stuffed with cheese and garlic

Tomatoes stuffed with cheese and garlic are a wonderful and neat appetizer that will decorate any holiday table with their appearance. Using the classic and beloved combination of cheese and tomatoes, you create something incredibly appetizing and eye-catching. You can be sure that no one will remain indifferent to this yummy.

Lavash roll with ham and cheese

A very simple and tasty dish that you can cook for breakfast, take with you to work, give your child to school or take with you on a picnic. Hearty and fragrant ham slices combined with appetizing melted cheese wrapped in thin pita bread will please you and your loved ones. Moreover, not much time and effort is spent on its preparation. So, the recipe for a wonderful dish called pita roll with ham and cheese.

Fried Camembert

This is a very old and extremely tasty dish of classic French cuisine, distinguished by its delicious aroma! In addition, this is a very hearty dish made from a special type of cheese that is produced in Normandy. Cheese is made from the best milk. Thus, the uniqueness, deliciousness, usefulness and sophistication of fried camembert remains beyond any doubt, and the simplicity of the recipe is a pleasant surprise!

Roll with ricotta

Ricotta roll is a hearty hot appetizer that can satisfy your hunger so much that you can perfectly serve it as a first course for lunch or dinner. Very tasty, nutritious and original!

Cheese sticks from puff pastry

Everyone loves baking, especially puff pastry, but it takes a long time to mess with it and not everyone has so much free time. Therefore, there is a great alternative - ready-made puff pastry. It is baked quickly and without much hassle, and most importantly, it goes equally well with both sweet fillings and salty ones, such as cheese. Cheese sticks made from puff pastry will surely please your family and they will ask you to cook them more often.

Tomatoes stuffed with ham and cheese

Tomatoes stuffed with ham and cheese is an incredibly appetizing dish that I use both as an appetizer and as a hot dish, and sometimes even as a very satisfying and tasty breakfast. Cook it yourself, and see for yourself that it is simply impossible to resist against these fragrant tomatoes under a baked, crispy cheese crust.

cheese fondue

Cheese fondue was "invented" by Swiss shepherds a long time ago, a kind of folksy dish made from whatever came to hand. And what could the shepherds get there? Wine, cheese, and a piece of bread. It turned out so delicious that today fondue is an incredibly popular dish in all countries. Any hostess can easily cook it, and you can change the proportions of the ingredients to your taste.

Baked red peppers with cheese

Baked Red Peppers with Cheese is an appetizing appetizer of four kinds of cheese. They all melt together, mixed with roasted sweet red peppers. Something amazing is coming out! Add croutons or crackers to this and you get the most delicious snack for a friendly company.

Appetizer of cheese and greens

An appetizer of cheese and greens is simple and delicious. A good combination of ingredients that everyone will love. Prepare an appetizer for the festive table, spreading it into tartlets or profiteroles, and on your everyday table, cheese with herbs will look great on toast.

Grilled Camembert

Grilled cheese is very tasty, and I'm not talking about hot melted cheese sandwiches, but really fried cheese. Fragrant, viscous, a great snack for any table! There are cheeses, such as suluguni, which you can simply cook on the grill, while frying camembert is a little more difficult. I recommend using a wooden board for this.

Roll with cheese and asparagus - this is the name of this dish, which we will now try to cook. For almost any person, the word roll is associated with something tasty. This dish is no exception, the taste is simply excellent, and the cooking method (baking in the oven) does not take much time and effort.

Cheese bars

Cheese lovers want to introduce an interesting recipe for making cheese bars. They are perfect as a cold appetizer and can brighten up your holiday table. In addition, they are very tasty, airy, and prepared quickly and easily.

cheese strips

This dish is very suitable for a cheerful company with a glass of cold draft beer. Or we take cheese strips with us on a picnic and eat them with fried kebabs or fish. They are a complete substitute for bread. For children, such a meal can replace cookies. In general, a very versatile dish, which, moreover, is prepared very quickly and naturally.

Snack "Tropical Islands"

Appetizer "Tropical Islands" is not only a wonderful appetizer, but also a very colorful dish. I prepared it for the New Year celebration. I cooked for the first time and did not expect that she would "fly away" from the table, earlier than all the other snacks. In addition, this appetizer is also quite quickly prepared. What you need when there is not much time, but you want to treat yourself to something delicious. Try to cook it not only for a holiday, but also just to please yourself and your loved ones with your next culinary masterpiece!!!