With last minute summer parties, it is important to have an easy appetizer on hand. I have assembled three cheeses to satisfy all your friends (unless of course they are dairy-free).
Spicy cheddar, whipped feta, and pickled cheese make up the trio and can be served with bread, crackers, chips, pita or a combination depending on your mood. Make them as a trio, individual, or as a companion to a Charcuterie board.
We enjoyed whipped feta last year at a local restaurant and I immediately came home and made my own. The sweetness of the dates compliments the spicy and tangy aspects of its companions.
While we were in Prague, at the recommendation of locals, we tried “pickled” cheese and enjoyed it so much, I’ve made my own version. It is less of a ‘pickle’ and more of a marinade so don’t let the title dissuade you.
Spicy Cheddar rounds out the group which could be described as a mash up of pimento cheese and beer pub cheese. You can never go wrong with cheddar.
Cheese Trio: Cheddar, Feta and Brie
4 oz Mild Cheddar
2 TBS cashew milk
1 medium to large chili pepper, sliced and de-seeded (pick your pepper size based on spice level)
Whip all ingredients in a food processor for about 3 minutes. This recipe is for a thicker cheese so double the milk if you want a smoother, fluid consistency.
Sweet Whipped Feta
4 oz Feta block
4 Medjool dates, pitted
1/2 tsp honey
1 TBS Cashew Milk
1 tsp kosher salt
Place dates in food processor and blend for 30 seconds to break up.
Add feta and blend for 1 minute (the cheese should go to a crumble and then to a smooth, whipped consistency)
Add honey, cashew milk, and salt
Blend for another 2 minutes or until creamy texture is reached
1/4 cup sliced red onion
3 TBS Olive Oil
1 1/2 TBS White Vinegar
1 tsp mined garlic
1/2 tsp Mural of Flavor seasoning (or a basic Italian)
3-4 oz Brie
Place all ingredients except for the brie in a container, whisk, and refrigerate for 4 - 24 hours
Slice Brie almost in half (through the side so the top and bottom are almost separated) and place in a bowl with a lid.
Slide part of the onion-garlic mixture in the middle of the brie and pour the rest on top.
Cover and refrigerate for at least 1 hour before serving
Serve cheese with crackers, bread, or pita or a combination based on preference. I recommend Firehook crackers or Plant Snack Cassava chips if you have a gluten intolerance.