Using Cheese in Appetizers

Get the party started with cheese! It's fabulous all on its own or as ingredient in all kinds of appetizers. From casual snacks to classy canapés, cheese always seems to be the life of the platter. We invite you to try these cheese tips and recipes for your next event - they're perfect for an afternoon with your best mates or a formal dinner with your boss.

One thing to keep in mind: a cheese board is one of the simplest and most appreciated appetizers you can offer. Slice or cube a few of your favorite cheeses in advance, or create a beautiful display of large wedges on marble.

Be sure to provide a separate knife for each variety and remove your selections from the refrigerator up to two hours before guests arrive. Most cheeses achieve optimal flavor and texture at room temperature. For more tips, be sure to check out "The Perfect Cheeseboard."

And now onto some elegant cheese appetizers that are easy, and equally impressive:

Hot and Melted

• Place a round of Brie on an ovenproof plate and spread the top with your favorite flavor of preserves (try apricot, blueberry or fig).

• Bake at 220°C for 10 to 15 minutes or until cheese is slightly melted.

• Serve with French bread or crackers.

• Thread cubes of Double Gloucester, Red Leicester or Farmhouse Cheddar on wooden skewers, alternating with chunks of ciabatta bread, bell peppers and tomatoes.

• Drizzle with olive oil and lemon juice and season with freshly ground pepper.

• Place on the barbecue or grill pan and cook two to three minutes, turning often.

• Skewers are ready when the cheese begins to melt and the bread is toasted.

• Spread a package of cream cheese onto the bottom of a pie plate.

• Top with a handful of shredded Cheddar, finely chopped smoked ham and grated Parmesan.

• Microwave for one minute, or until heated through.

• Top the warm spread with rows of chopped bell peppers, sliced green onions and a sprinkling of paprika or ground cayenne.

• Serve with crackers.

Cold and Quick

• Cut firm Bartlett pears into cubes and sprinkle with lemon juice.

• Thread onto skewers, alternating with cubes of sliced Cambozola, Brie or Blue Castello.

• Drain jarred Peppadew piquant peppers and pat dry.

• Dice some cubes of White Stilton and Apricot cheese and pop inside each pepper.

• Place little gem lettuce leaves on a platter and top each with diced Double Gloucester with Chive and Onion cheese.

• Finish with a teaspoon of hot mango chutney or spicy pickles.

• Take large basil leaves and shape into a cup with your hand.

• In the center of each leaf, place a piece of sun-dried tomato and a crumble of White Stilton.

• Take a 450g Wensleydale and Cranberry cheese and crumble into a large bowl.

• Mash with two 200ml tubs of crème fraiche, a squeeze of lemon juice and chopped fresh parsley to taste.

• Serve with celery, carrots, cucumbers and tortilla chips.

• Core, quarter and cube a washed apple (try Granny Smith, Pippin or Jonagold) and sprinkle with lemon juice.

• Mix with chopped celery, a handful of raisins and walnuts, and the cubed cheese of your choice.

• To make the dressing, take two tablespoons of natural yogurt and add a squeeze of lemon juice.

• Mix with the salad and serve.

  Bon appetit!

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