Italian sliders are the perfect party dish for a Super Bowl get together! You start with slider buns and layer them with Italian deli meats like salami, pepperoni, and ham, then add melted provolone cheese.

For extra flavor, you drizzle some garlic parmesan sauce on top, then bake them until golden and crispy. To finish, load them up with your favorite sandwiches toppings like lettuce, tomatoes, pepperoncinis and black olives mixed with a creamy Italian dressing. These sliders are delicious, easy to assemble, and perfect for a crowd!

I’m going to fail you all a bit when it comes to the Super Bowl…we don’t watch it. It hasn’t always been easy, and it was an important decision for our family to not watch the Super Bowl. I know, don’t hate me, but Sunday is our one day set aside for our family and religion. However, we still enjoy a lot of good food (check out our Super Bowl Food Recipe Roundup for more ideas!), so I really wanted to step up a bit and provide our readers with more options for the big day. Food is everything for a football gathering, am I RIGHT?!

I decided to take a nod from our famous ham and cheese sliders and make a new version. Because of my love of chopped salads and the goodness of Italian delis I decided to jump into a fresh version of baked sliders.

How to Make Baked Italian Sliders

Something so delicious shouldn’t be so easy! Baked slider sandwiches are one of my favorite ways to feed a crowd something warm and delicious. Here are the step-by-step instructions…

1. Prep: Preheat the oven to 350℉. Cut the rolls horizontally and place them in the bottom of a 9×13 baking dish.
2. Layer: Place a layer of provolone cheese on the bottom half of the rolls then top with all three meats. Add the top rolls and gently slice through the seams so that each sandwich is separate.
   • PRO TIP:
3. Bake: Whisk together the melted butter, parmesan and garlic herb seasoning and then brush over the tops of the sliders. Bake for 15-20 minutes.
4. Make the Chopped Salad: Whisk together the mayo and Italian dressing in a small bowl then stir in the olives (if using) and onions. Add the lettuce, tomatoes and pepperoncini peppers to a large bowl and then toss with the dressing.
5. Finish the Sandwiches: When the sliders are done baking, carefully remove the tops and add the chopped salad. Put the tops back on and enjoy!

Keep scrolling to the end of the post for the complete recipe found in the recipe card. You can also print or save the recipe there.

What is a Slider?

A slider is an American term for a small sandwich, typically around 2 in (5.1 cm) across, made with a bun. The term primarily refers to small hamburgers like our cheeseburger sliders, but can also cover any mini sandwiches made with a slider roll.

What to Serve with Italian Sliders

Don’t limit yourself to just the Super Bowl for these Italian sub sliders! They are great for a quick weeknight dinner, an appetizer for a party or for a potluck with friends. If you’re serving Italian sandwich sliders as a main dish, here are some side dishes to serve with them:

• Hot salty homemade French Fries or Smoky Fried Potatoes
• Southern Macaroni and Cheese or Macaroni Pasta Salad
• Southern English Pea Salad or Broccoli Salad
• Cheesecake Fruit Salad or Tropical Fruit Salad

Can Italian Sliders Be Made Ahead?

Individual components of the sliders can be made ahead of time, but I wouldn’t recommend fully assembling them. You can slice the buns and add the cheese and meats then put the tops on and cover the baking dish tightly with plastic wrap and store in the fridge for up to 4-5 hours.

Do not add the garlic butter mixture on top of the buns until right before baking. The chopped grinder salad could be made an hour or so ahead of time, but I wouldn’t make it too much earlier than that or the lettuce will start to wilt and brown.

Storing and Reheating

If possible, don’t store constructed sliders. The moisture of all the vegetables and the dressing will make them quite soggy. Store the lettuce mixture separately and add right before serving.

Sliders that have been stored with just the meat and cheese can be reheated in the oven or in an air fryer. Add the chopped salad on before serving. If you have leftover sliders that are fully assembled, store them in an airtight container in the fridge. They will keep for about a day and I would just eat them cold.

Get ready for game day with this delicious and easy Super Bowl Italian sliders recipe! Packed with flavor and perfect for sharing with friends and family.

More Slider Recipes:

• Ham and Cheese Sliders
• French Dip Sliders
• Cheeseburger Sliders
• BBQ Meatball Sliders
• Cheesy Sloppy Joe Sliders
• Hawaiian Turkey Burger Sliders
• Chicken Cordon Bleu Sliders

Watch How We Make This Recipe…

Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip for the Super Bowl, Cinco de Mayo, family parties, and more. This Mexican street corn dip is one of my most popular recipes and my go-to cheese dip for parties.

This Elote dip recipe is easy, cheesy, and so satisfying! The secret to perfect queso is in how you prepare the grated cheese and it’s such a simple step you’ll never have clumpy queso again!

I first discovered elote when the movie Nacho Libre came out. I was instantly intrigued by that creamy, cheesy corn on a stick because it looked utterly irresistible. Since then, elote has grown in popularity, and I have loved experimenting with it at home.

One of my favorite ways to enjoy it is by turning it into a gooey queso dip, which is just as addictive, easy to share, packed with flavor, and perfect for taco nights or casual gatherings. Every time I make it, I am transported back to that first “aha” moment, and it has now become a beloved staple in my kitchen.

When served off the cob, this dish is called esquites. In Mexico, it is a popular street food featuring sweet corn kernels coated in a creamy, cheesy, and slightly spicy sauce. This queso recipe is my take on esquites, capturing all the bold, comforting flavors in a warm, shareable dip.

Ingredients For Elote Queso Dip Recipe

This queso is all about simple ingredients that pack a ton of flavor. Sweet corn, melty cheeses, and a little bit of spice come together to make a dip that everyone will want to scoop up. Grab everything you need, and get ready for cheesy, gooey, elote-inspired goodness.

Base & Sauce

• Butter: melted with oil to start the queso
• Vegetable Oil: pairs with butter for sautéing
• Jalapeño: adds heat and flavor when sautéed
• Cornstarch: coats the cheese to help thicken the sauce
• Evaporated Milk: creates a creamy, smooth base
• Sharp Cheddar Cheese: gives sharp, bold flavor
• Chihuahua Cheese: melts beautifully for authentic queso texture
• Monterey Jack Cheese: adds creaminess and stretch
• Salt: seasons the queso
• Corn: stirred into the queso and sprinkled on top

Garnishes & Serving

• Mexican Crema: drizzled over the top for richness
• Cilantro Leaves: fresh herb garnish
• Queso Fresco or Cotija: crumbled on top for extra flavor
• Chili Powder: optional sprinkle of spice
• Tortilla Chips: served on the side for dipping

This queso is game-day ready! It’s perfect with tortilla chips on Super Bowl Sunday, served with your favorite tacos, or drizzled over a hearty burrito.

How to Make Elote Mexican Street Corn Queso?

This homemade queso dip recipe is the ultimate appetizer! It’s made with real shredded cheese (NOT velveeta) tossed with cornstarch in order to perfectly thicken the sauce and melted into a silky, gooey cheese sauce and loaded with sweet elote-style corn. It’s rich, flavorful, and even better than what you’ll find at your favorite Mexican restaurant.

1. Prep: Toss the cheeses with cornstarch in a large bowl.
2. Cook: Heat butter and vegetable oil in a skillet, sauté the jalapeños until soft, then set aside.
3. Whisk: Slowly pour in evaporated milk, whisking until smooth.
4. Melt: Remove from heat and stir in the cheeses until creamy and the cheese melts, then season with salt and fold in most of the corn.
5. Finish: Top with reserved corn, crema, cilantro, queso fresco or cotija, and chili powder. Serve warm with tortilla chips.

Can I Make This Queso Dip Recipe in a Slow Cooker?

For a hands-off version of this queso, toss the shredded cheeses with cornstarch and place them in the crock-pot with melted butter, vegetable oil, evaporated milk, corn, jalapeños, and salt. Stir gently to combine, cover, and cook on low for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.

For serving, top with reserved corn, a drizzle of Mexican crema, fresh cilantro, crumbled queso fresco or cotija, and a pinch of chili powder if desired. Keep the crock-pot on warm during your gathering so the queso stays smooth and gooey for dipping.

Storing and Reheating This Elote Queso Dip Recipe

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, pull it out of the fridge and warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often to keep it smooth and creamy. If the queso thickens too much, stir in a splash of milk to bring back the desired consistency.

What to Serve with Elote Queso Dip

Elote queso dip is the kind of appetizer that knocks your socks off! We like to make this one for the Super Bowl! We keep it simple and serve this dip with a big bowl of tortilla chips, but it is just as delicious drizzled over tacos, spooned onto burrito bowls, or used as a topping for nachos.

You can serve it alongside grilled meats like carne asada, chicken, or shrimp for a fun Tex-Mex twist, or keep it simple with warm flour tortillas for dipping. For parties, pair it with guacamole, salsa, and a fresh pico de gallo to create the ultimate appetizer spread.

This elote queso dip is creamy, cheesy, and loaded with bold flavor, making it the perfect Super Bowl appetizer. Serve it warm with tortilla chips, and watch it disappear before your eyes.

More Dip Recipes to Try:

• Cheesy Spinach Artichoke Dip
• Toffee Apple Dip
• Cheesy Salsa Bean Dip
• Fresh Homemade Salsa
• Instant Pot Buffalo Chicken Dip

Video for How to Make Elote Mexican Street Corn Queso

If you’re hosting a New Year’s Eve party this year, you need appetizers that are easy, crowd-pleasing, and totally irresistible. This hand-picked collection of New Year’s Eve appetizers has everything from warm and cheesy dips to fresh party bites, sliders, bacon-wrapped favorites, and make-ahead options.

Every appetizer is simple to prepare, party-tested, and perfect for ringing in the new year deliciously.

Hot & Cheesy Dips

Warm dips are a must-have on New Year’s Eve! We love dips that are comforting and scoopable, and they are always the first thing guests gather around. These bubbly, cheesy favorites pair perfectly with crackers, veggies, or toasted bread.

Cold Dips & Fresh Party Bites

These dips and fresh finger foods balance out your spread with bright, bold flavors. They’re easy to prep ahead and perfect for guests who like lighter, refreshing appetizers.

Crostini, Sliders & Elegant Small Bites

These elevated appetizers feel fancy but are incredibly easy to assemble. They offer beautiful presentation and outrageous flavor for any NYE gathering.

Bacon-Wrapped & Oven-Baked Favorites

For irresistible savory appetizers, these bacon-wrapped and oven-fried classics deliver big flavor in bite-sized form. They’re simple, satisfying, and always a hit.

Party Snacks & No-Fuss Crowd Pleasers

These simple snacks and dips require minimal prep but deliver maximum enjoyment. They’re ideal for filling out a party table and keeping guests happily munching.

No matter how you celebrate, these New Year’s Eve appetizer recipes make it easy to put together a fun and unforgettable spread. Mix and match a few warm dips, a couple of handheld bites, and something fresh or festive to balance the table.

With recipes this simple and delicious, you’ll be free to relax, raise a toast, and enjoy the countdown. Happy New Year — and happy snacking!

Everybody loves brownies! Am I right?! These homemade box brownies are fudgy and chewy with that crackling on top that just screams brownie. I’ve been working on this recipe for a while and I’ve finally nailed it!

Brownies, ugh, the nightmare of homemade brownies! They are so tricky to get just right! Our oven is not cooking evenly which I can manage 90% of the time but brownies are really tricky. Add on top that I’m obsessed with a crinkle top and these brownies have taken years to develop! They are Cade’s favorite dessert next to or equal to ice cream so the need to find perfection was big! And these are perfection!

These brownies are easy and fudgy and made totally from scratch! I’m not going to lie, the Ghirardelli brownies boxed mix that you can buy at Costco are my go-to when I’m in a rush, but this homemade brownie recipe rivals those Ghirardelli box brownies! There’s just something about homemade that feels and tastes so much better!

Ingredients for Homemade Box Brownies

There are some ingredients that are an absolute must for the best brownies. For a crinkle top and best flavor you have to use cocoa powder and chopped chocolate or chocolate chips. You also must use oil and butter. Here is a complete list of everything you need:

• Butter: use unsalted butter to control the salt in the brownies and you want it melted to get the right texture and the crackly shiny top on the brownies
• Vegetable Oil: helps the brownies be moist and fudgy
• Sugar: adds sweetness and balances the bitterness of the cocoa powder
• Brown Sugar: adds more sweetness and richness in flavor
• Unsweetened Cocoa Powder: adds all the chocolate flavor
• Eggs: adds structure to the brownies
• Vanilla Extract: adds flavor
• Espresso Powder: found in the baking section and is used to enhance the chocolate flavor. It can be skipped if you absolutely cannot find it or substitute with instant coffee.
• Salt: enhances all the flavors
• Flour: just regular all-purpose flour is all you need
• Semi-Sweet Chocolate Chips: adds texture and more chocolate flavor

The measurements for all these ingredients can be found in the recipe card at the end of the post.

How to Make Box Brownies at Home

These fudgy brownies are made in just about 30 minutes and they taste even better than your favorite boxed brownies. Here are the steps for making them:

1. Prep: Preheat the oven to 350 degrees F and line a 9×9 baking pan with foil (or parchment paper) and then cooking spray.
2. Stir: Combine the melted butter, oil, sugar, and cocoa powder in a large mixing bowl and stir with a wooden spoon until well combine and shiny.
3. Whisk: In a small bowl, add the eggs and whisk until pale yellow. Add in the vanilla, espresso powder and salt. Add to chocolate mixture.
4. Mix: Add the flour to the large mixing bowl and mix until almost combined and then fold in the chocolate chips
5. Bake: Spread the batter into the prepared pan and bake for 21-25 minutes. You want the brownies to look glossy around the edges and a toothpick should come out clean.
6. Cool: Let the brownies cool completely before cutting them.

Keep scrolling down to the recipe card for all the details. You can also print or save the recipe there.

Tips for the Best Homemade Brownies

I mentioned that it is tricky to get the homemade brownies just right, and through all my many trials and errors, I have found a few tips for having the most success…

Brownies: Slam the pan on the counter to remove air bubbles, the opposite of being gentle with a cake.

Don’t overbake! Check the brownies after 21 minutes of baking.

How to Know if Brownies are Done: Insert a toothpick in between the center and the edge of the brownies. If it emerges with batter on it, you know the brownies need more time. But if it comes out with moist crumbs, and the center doesn’t totally look set, they are probably good to go! Brownies will continue to cook as they cool, so pulling them out now is the key to perfect brownies.

Don’t over mix the batter: Only stir until streaks of flour remain and then fold in the chocolate chips and stop mixing.

Cool it: This goes against everything I believe in because a warm brownie topped with ice cream, but homemade brownies should be cooled completely before slicing.

What Type of Pan Should Be Used for Brownies?

The best pan for baking brownies is a light metal pan. Metal gets hot quickly and cools quickly which makes it ideal for making baked goods. So if you have one, go with a light metal pan (not dark) over a glass or ceramic pan.

How to Cut Brownies

Absolutely use this plastic knife!! Using a plastic knife will change your brownies as they won’t tear apart! It is nonstick and makes clean cuts.

Can I Double This Recipe?

Yes, this recipe doubles very easily to a 9×13 pan! I like to make a double batch and then freeze them or taken them to neighbors.

How to Store Brownies

Brownies should be stored in an airtight container at room temperature and they will keep for 3 days. If you want them to last a little longer, store them in the refrigerator. There they will keep for 5 days.

Brownies also freeze extremely well. Let them cool completely and then wrap thoroughly in plastic wrap. Place the wrapped brownies in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for an hour or so before eating.

Are you fan of the corner, edge or middle of the brownies? I can’t choose! It depends on the moment, but I do love a good crispy edge paired with a chewy middle. So scrumptious!

Make perfectly chewy and chocolatey brownies from scratch with this easy recipe. Let us show you how to satisfy your sweet tooth with these mouthwatering homemade box brownies.

More Brownie Recipes to Try:

• Brownie Batter Dip
• Blackberry Cheesecake Brownies
• Hot Cocoa Mug Brownie
• Ina Garten’s Brownies
• Caramel Brownies
• Mint Brownies

When the cookie dough is making you drool, you know you’ve discovered a winner with this Soft Lemon Cheesecake Cookie Recipe! We can’t stop making these cookies—they’re irresistible, and the smell of the dough is simply eye-rollingly good.

If you have our second cookbook, Raised in the Kitchen, you know that our oldest daughter absolutely adores her delicate iced lemon cookies recipe, and we all agree. One late evening, while rushing to whip up a batch of cookies for a friend, I realized I was out of a few key ingredients. The result? This Melt-in-Your-Mouth Lemon Cheesecake Cookie Recipe was born—and it’s been a game-changer ever since!

My go-to recipe for chocolate chip cookies, perfect for feeding friends and family, actually uses pudding as a key ingredient. I’ve adapted this recipe for our chocolate cookies, and the flavor, texture, and shelf stability are simply unbeatable. The pudding keeps the cookies perfectly soft and chewy, making it a no-fail recipe—you literally can’t mess these cookies up! Even better, this recipe yields a large batch, making it ideal to feed a huge crowd.

One time, while on my last batch of pudding cookies, I suddenly realized I was out of French vanilla pudding. I quickly reached for a chocolate box, but once again, I was out! I usually keep these stocked, so I was puzzled about how I had forgotten to replenish. While searching through my pantry, I discovered a box of cheesecake pudding and a box of lemon pudding. Since I use a large box of pudding in my recipe, I had no choice but to combine two small boxes to get the job done. The result was this delicious, cream cheese and citrus-flavored cookie that I couldn’t wait to share!

What Do You Need for This Lemon Cheesecake Cookie Recipe?

Grab a box of lemon pudding and a box of cheesecake pudding and the rest you probably already have in the house! Step-by-step instructions and the measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there as well. Here is what you will need to make these irresistible cookies:

• Unsalted Butter: needs to be softened so it will cream together with the sugars
• Eggs: gives the cookies their structure
• Sugar: just regular white granulated sugar
• Brown Sugar: adds richness
• Vanilla Extract: use the real deal and no imitation flavoring
• Almond Extract: just the tiniest bit enhances the flavor so much
• All-Purpose Flour: make sure to measure the flour correctly
• Salt: enhances all the flavors and cuts the sweetness
• Baking Soda: make sure your baking soda is fresh, this helps give the cookies their fluffiness
• Cheesecake Pudding Mix: measure out half the powder using a kitchen scale
• Lemon Pudding Mix: measure out half the powder using a kitchen scale
• White Chocolate Chips: we love Ghirardelli or Guittard brand

What Does Pudding Do in a Cookie Recipe?

Pudding is a game-changer in cookie recipes! It makes the cookies irresistibly soft, moist, and packed with flavor. In this recipe, the pudding mix is the star, delivering all the rich lemon flavor and cheesecake goodness you love. Lemon lovers, get ready—you won’t be able to resist these delicious cookies. You will be downing these by the tray!

Other Variations

There are many different pudding flavors out there, and I’m obsessed with trying them all in cookies with different add-ins. I’ll list a few of our favorite pudding cookie recipes below. However, this recipe is the first time I’ve combined two different flavors of pudding together. Now I need to try even more two-flavor combinations. Here is a list of different pudding flavors:

• Vanilla
• Chocolate
• Chocolate Fudge
• Banana Cream
• Coconut Cream
• Pistachio
• Butterscotch
• White Chocolate
• Lemon
• Oreo
• Pumpkin Spice
• Candy Cane

You could try any of those flavors with different add-ins – chocolate chips, chopped nuts, dehydrated berries, freeze-dried fruit, coconut, etc.

A few of the combinations I want to try next are chocolate fudge and coconut cream, banana cream and chocolate, white chocolate, and butterscotch.

Can You Half this Lemon Cheesecake Cookie Recipe?

Yes, I use a kitchen scale or just pinch the bag halfway to half the puddings. All the rest of the ingredients can easily be cut in half to make a smaller batch of cookies.

Can I Freeze these Lemon Cheesecake Cookies?

Yes, these cookies freeze great! Let them cool completely and then transfer them to a ziploc bag. They will keep for 2-3 months. I prefer to use a vacuum sealer to help them last even longer…up to 6 months.

How to Freeze Cookie Dough

This is my preferred method for frozen cookies because we don’t overeat the first batch and it’s a cinch to throw dessert out for unexpected guests! Plus, it really does keep much better than an already-baked cookie. 

Form all the cookie dough balls and put them on a baking sheet in a single layer. Place the pan in the freezer and let them freeze for about an hour. Once they are frozen, place all the dough balls in a Ziploc freezer bag. Then store the bag in the freezer for up to 2-3 months.

Sometimes missing a couple of ingredients results in a new and insanely delicious recipe. “Happy accidents” according to Bob Ross! Now please excuse me while I go try some new pudding combinations! You’re going to love this white chocolate lemon cheesecake cookie recipe!

More Pudding Cookie Recipes to Try:

• Chocolate Chip Pudding Cookies
• Best Chocolate Cookies
• Pumpkin Pudding Cookies
• Strawberries and Cream Pudding Cookies
• Banana Cream Pie Chocolate Chip Cookies
• Red Velvet Cookies
• Chocolate M&M Cookies
• Cinnamon Roll Cookies
• Pumpkin Spice Cookies

Watch Our VIDEO on How to Make Lemon Cheesecake Cookies

This sweet and savory tart is the perfect combination of roasted strawberries and tangy Treasure Cave Mild Blue Cheese. With a flaky puff pastry crust and creamy blue cheese filling, these roasted strawberry and blue cheese tarts are a delicious appetizer for any occasion.

Whether you’re hosting your own party for the big game or just wanting to bring an impressive dish to dazzle your guests, this recipe with Treasure Cave’s new Mild Blue Cheese is #FuelForTheFunky. If you remake this dish, tag me and let me know what you think!

This is our third recipe in partnership with Treasure Cave Cheese, and if you haven’t tried our roasted pear blue cheese dip and or blue cheese potato gratin casserole, then you definitely need to!

Ingredients for Blue Cheese Tarts

Here is a brief overview of each ingredient for this tasty tart recipe. Get your grocery list out and ready because you’re probably going to need to grab a few of these ingredients starting with the Treasure Cave Cheese.

• Treasure Cave Mild Blue Cheese Wedge
• Lemon: the acidity cuts through all the creaminess and richness
• Plain Greek Yogurt: adds more creaminess to the cheese filling
• Olive Oil: adds more richness to the cheese filling
• Strawberries: fresh strawberries is preferred
• Sugar: adds sweetness
• Balsamic Vinegar: adds acidity and rich flavor
• Vanilla Bean Paste: adds flavor
• Puff Pastry: the fluffy, buttery and flakey base for the tarts
• Egg: combines with the water to make an egg wash to help the puff pastry get golden and glossy as it bakes
• Water: see description for the egg
• Pistachios: adds a nuttiness and great texture
• Thyme Leaves: adds a pop of fresh herb flavor

The measurements for each ingredient can be found in the recipe down below so keep scrolling for all the details.

How to Make Roasted Strawberry Blue Cheese Tarts

Your guests are going to think you spent hours on these decadent blue cheese tarts but it only takes about a half hour. I love when fancy is so easy! Here are the basic steps:

1. Prep: Preheat the oven to 400 degrees F.
2. Blend: Add the cheese, lemon zest, lemon juice, yogurt and olive oil to a blender and blend together until smooth. Scrape down the sides of the blender as needed.
3. Fold: Add the strawberries, sugar, balsamic vinegar and vanilla bean paste to a medium bowl and gently fold everything together.
4. Roll: Roll out the two puff pastry sheets a little on a lightly floured surface and then cut into three strips and then the opposite direction to create nine squares using a sharp knife.
5. Score: Gently score (be sure to not cut all the way through!) each puff pastry square with a smaller square in the middle about 1/2 inch from the edge of each side.
6. Assemble: Place the puff pastry squares on the baking sheet. Spread some of the blue cheese filling mixture in each square spreading the fill the smaller square you scored. Top with the berries and a little of the berry juice (not too much!)
7. Egg Wash: Whisk together the egg and water and brush around the outer edge of each puff pastry square.
8. Bake: Stick the tarts into the oven to bake for 20-25 minutes until golden brown.
9. Garnish: Sprinkle with the chopped pistachios and thyme.

The complete instructions can be found in the recipe card at the end of the post.

Where Can I Find Treasure Cave Products?

Available in both wedges and crumbles, Treasure Cave Mild Blue Cheese is available at retailers nationwide. One of my favorite features on the Treasure Cave website is their “Where to Buy” feature. Just enter your zip code and it will list all the grocery stores nearest you that carry delicious Treasure Cave Cheese products.

Where Can I Find Puff Pastry?

You will find the puff pastry in the frozen section of the grocery store next to the frozen pie crust. We always buy Pepperidge Farm brand.

Substitutes for Puff Pastry

If you can’t find puff pastry for some reason (they do tend to disappear around the holiday season), pie crust or crescent roll dough can be used, but you will have the best results with puff pastry. You can’t beat the fluffy and flaky qualities of puff pastry.

Tips for the Best Tartlets

1. Keep puff pastry cold! Let it thaw just enough to be able to roll it out and then top it and bake. You definitely don’t want it to come to room temperature if you can avoid it. It will be extra fluffy when it’s chilled when it hits the hot oven.
2. Use Treasure Cave brand blue cheese! Treasure Cave recently launched a new Mild Blue Cheese, which is a creamier, more mellow take on the traditional blue cheese. So if you are unsure about blue cheese, I challenge you to try Treasure Cave! They have made a blue cheese lover out of me!
3. Use fresh thyme to top the baked tartlets. You usually can be by with dried herbs in recipes but for this one, you are really going to want fresh thyme!
4. Don’t skip the egg wash! It will really help the edges of the tart to be golden and crispy.

What You Will Love These Tarts

Texture – The golden rich crispy crust topped with silky and buttery blue cheese and chunky strawberries with crunchy pistachios…these tarts hit all the texture boxes!

Flavor – The sweet and savory combination paired with the mild and mellow blue cheese flavor is everything you want in an appetizer!

Easy – Buying the puff pastry at the store makes these tarts totally approachable. They look and taste mega fancy, but they are so simple to make!

Quick – From start to finish, you’ll have a decadent, irresistible appetizer in just about 30 minutes!

Storing Tarts

Once puff pastry tarts have been assembled, they won’t keep for too long. I like to heat them nice and warm while the cheese is still gooey and the puff pastry is crispy. The puff pastry will start to get soggy over time.

If you have leftovers, store them in an airtight container in the fridge. They will keep for 2-3 days, and they can be eaten cold or you can reheat them in the oven or in the air fryer. They should be frozen.

This blue cheese tart recipe has a little sweet, a little savory, a little creamy, a little crunchy and a whole lot of delicious flavor! It is everything a party appetizer should be!

More Delicious Appetizer Recipes:

• Hot Honey Pear and Brie Puff Pastry Bites
• Best Cheese Ball
• Apple Pecan Brie Mini Appetizers
• Buffalo Chicken Wings
• Mini Cheese Ball Pretzel Bites
• Pull Apart Baked Brie
• Buffalo Chicken Dip
• Baked Cheesy Onion Dip
• Cheese Fondue

Watch How to Make Roasted Strawberry Blue Cheese Tarts Recipe Video

Cheese fondue and all the sides you could want for a happy New Year’s Eve celebration! Pull out your skewers, because it’s time to dip all the things in cheese! This fondue is creamy and smooth and is a blend of 3 cheeses.

What does New Year’s Eve look like at your house? Do you have any food traditions? Cheese fondue has become a favorite NYE tradition of ours. It is so fun to put that big pot o’ cheese in the middle of a bunch of fun dipping choices!

What is your favorite thing to dip in cheese fondue? We are going to share all our favorite dippers as well as how easy it is to make this fondue. As long as we are having a party, make a batch of dessert chocolate fondue too and dip away!

What Ingredients Go in Cheese Fondue?

This ingredients list is short and simple! Grab these three cheeses and few things you probably already have, and you’re on your way to cheese town! Here is everything you need for this cheese fondue recipe:

• Fontina Cheese
• Gruyere Cheese
• Smoked Gouda
  • TIP: Buy all the cheeses in a block and shred it yourself. The pre-shredded cheeses are coated in additives that prevent them from melting together properly.
• EZ Gel or Corn Starch
• Garlic Clove
• Chicken Broth
• Apple Cider Vinegar
• Dijon Mustard
• Nutmeg

The measurements for each ingredient can be found in the recipe card at the end of the post. And don’t forget to buy all the stuff for dipping too. See section below for our suggestions.

How to Make Cheese Fondue?

You aren’t going to believe how easy it is to make your cheese fondue at home! Here are the steps:

1. Toss: Grate all the cheeses and toss with the EZ Gel (or cornstarch) and set aside.
2. Rub: Slice a garlic clove in half and then rub the exposed side all over inside your fondue pot (or saucepan).
3. Simmer: Add the broth and vinegar to the pot over medium heat and bring it to a simmer.
4. Stir: Add the grated cheese mixture to the pot one handful at a time and stir until melted.
5. Mix: The mustard and nutmeg get added last. Stir them in until smooth.
6. Serve: Serve with all your favorite accompaniments.

The steps for making this recipe can also be found in the recipe card below.

What to Dip in Cheese Fondue?

These are some of our favorite things to dip in melted cheese:

• Bread Cubes
• Apple Slices
• Cherry Tomatoes
• Roasted Baby Potatoes
• Raw or Steamed Broccoli or Cauliflower
• Sausage
• Crackers
• Pretzels (we love the soft pretzel bites you can find at Costco)
• Carrot Sticks
• Bell Peppers Slices
• Ham Slices
• Meatballs
• Chips
• Seedless Grapes
• Apples

Anything that sounds good with cheese will be great for dipping. Use your imagination and get what your family and guests love!

What Is the Best Fondue Pot?

I really think that a fondue pot is needed to make this cheese fondue. I have this one from Cuisinart and it is great at keeping cheese at the perfect temperature and can easily feed a crowd! Who doesn’t love sitting around with a group of people you love and dipping things into gooey cheese or silky chocolate? You can get it on Amazon for around $70.

What Can You Substitute For Fontina Cheese?

Gruyère, provolone, gouda, or Emmentaler cheese are good substitutes for fontina cheese.  Mozzarella can be used in a pinch.

Try monterey jack cheese for a for Mexican spin. We also really like swiss cheese. Choose the cheese combination that you love.

Can White Vinegar Be Substituted For Apple Cider Vinegar?

White vinegar can be substituted for apple cider vinegar, however, you may need to add just a splash of lemon juice for better flavor.

Is Cheese Fondue an Appetizer or Main Dish?

It can be either! It is a s super fun appetizer for a party or for feeding a crowd. People love picking out their own dippers and indulging in this creamy cheese. It can also be a main dish for feeding the fam. My kids love when we have fondue for dinner!

Do You Have to Have a Fondue Pot to Make Fondue?

We do have a fondue pot that we love, but you don’t have to have one to enjoy this recipe. It works just fine in a saucepan over the stove. Just be sure to keep the heat medium to low so you don’t scorch the cheese.

We also love to use fondue forks to dip the food into the cheese, but they aren’t necessary.

Storing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days.

How Do You Reheat Cheese Fondue?

Reheat on the stove top, in a double boiler, or in the microwave, adding a little liquid as needed.

Can You Freeze Cheese Fondue?

Cheese fondue can be frozen for up to 2 months in an airtight container. A little liquid needs to be added when reheating frozen fondue.

It’s not easy being cheesy…unless you’re this cheese fondue! It’s easy and dreamy! New Years Eve is a great occasion to do something special, and our family loves to celebrate by dipping everything we can get our hands on in this fondue!

More Cheesy Appetizers You’ll  Love:

• Baked Brie
• Buffalo Chicken Dip
• Best Cheese Ball
• Cheesy Black Bean Dip
• Chorizo Dip Queso Fundido
• Lobster Shrimp and Crab Dip

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This is the best creamy artichoke dip recipe we’ve ever had, at home or in a restaurant. It’s a simple combination of cream cheese, dill, artichokes and a few other pantry basics but it turns out to-die-for! Plus, it’s super easy and can be made in the oven or slow cooker.

This creamy artichoke dip comes from my Mom’s best friend. This is definitely one of the most meaningful recipes we have, which is why my mom will be guest posting further down.

I remember everyone raving about it at every gathering we went to growing up. I have never once brought this dip to a party or gathering without someone requesting the recipe. In fact, many times I have quite a few people requesting the recipe. It’s just that good. Out of all the dips I have ever had, including restaurant versions, this one remains my favorite. Is it healthy? Heavens no, but you’ll be quite happy with how delicious it is and let’s be honest, a little applause from your thighs as you walk couldn’t be all that bad, right?

I love how a good recipe can immediately flood you with memories of a person, loved one or event. I sincerely believe that recipes should be shared and passed on between family and friends. They are just as important as stories in our family history.

Memories of Peggy Glem

Peggy passed away several years ago now, and we all miss our second mother, friend, and “sister”. At Peggy’s house you always ate your crust, loved sports, camping and fruit cocktail. I remember Peggy calling my mom practically every morning, “Mom, it’s Peggy!!!” and the two of them sitting on a couch or in camping chairs on vacation chatting and laughing. We would drive in separate cars on vacations, but use pads of papers to write notes to one another in our windows — we were truly, one big family. We were always going back and forth between our houses for play dates, and I even remember waking up to Peggy sitting in our living room telling us that mom was at the hospital having our little brother.

Because I have learned that everyone needs a good friend, especially women, and how important relationships are in life (much to learn, much to be given and much to receive from one another) I’ll let my mom finish. May each of us be so lucky to have a “Peggy” in their life. I know I’m so lucky to have my own as an adult.

Thoughts on Peggy Glem by Carolyn Feik

“Have you ever met someone and known immediately that you were going to be friends? Well, that is the way my friendship began with Peggy. She and I were really opposites–She was out-going, adventurous and enthusiastic about everything. I am more reserved, quiet and hesitant about life until I feel comfortable and confident. Most people never really understood why we were such good friends. But, we had a connection. We were passionate about the same things. We understood each other. And, that connection was extended to our husbands and children. Really, we were just one big family–very different, but just alike in all the things that matter.

Our families shared the same interests, camping, fishing, playing games, and religious convictions. We vacationed together, we took care of each others’ kids, sat with each other in the hospital when sickness struck and we shared every important event in each others’ lives. When our children were little, Peggy and I even went grocery shopping together just so we had time to talk. Sounds crazy, doesn’t it? I don’t think friendships like this come around very often. In fact, I believe it is a “once in a lifetime” blessing.

Peggy had a gift for people. She could make everyone feel welcome and important. Everyone who knew her felt that she was their best friend. She was truly interested in everyone. She wanted you to have the best that life could offer, and she helped push you along until you achieved more than you thought possible. Peggy was my sounding board and confidant. She understood what I was trying to say when I couldn’t find the words to express my feelings. She was there for good times, hard times, sad times and happy times.

Getting together with Peggy always included laughter, good conversation and of course, good food. I have so many of her recipes and each one takes me back to time spent together and sweet memories of a “once in a life-time” friend.”

We haven’t forgotten you sweet friend. Thinking of you and your influence always.

Why You Will Love This Artichoke Dip Recipe

• You have 3 options for making this recipe depending on your schedule and what works best for you — oven, slow cooker or Instant Pot.
• It is made of all simple ingredients that are easy to find at the grocery store.
• It is ready from start to finish in 35 minutes and only takes about 5 minutes of prep time.
• It couldn’t be easier to make.
• If you’re looking for spinach artichoke dip, we have a recipe for that too!
• The taste is out of this world no matter what you decide to dip in it!

Ingredients for Artichoke Dip

When I first tasted this dip recipe, I thought, what is this wizardry?! I thought the ingredients must be complex to taste so good, but it’s all simple ingredients. This is all you need…

• Mayonnaise: Adds creaminess, richness, and helps the dip stay smooth and spreadable. We prefer Dukes brand mayo all the way.
• Parmesan Cheese: Provides salty, nutty flavor and helps thicken the dip as it bakes. Use a high quality cheese and grate it yourself for the best results.
• Cream Cheese: Creates the creamy base, adds body, and makes the dip extra silky.
• Garlic: Adds savory depth and classic flavor that balances the richness.
• Marinated Artichoke Hearts: Bring tangy, savory flavor and tender texture; the marinade adds extra seasoning.
• Salt: Enhances all the flavors and balances the richness.
• Dill: Adds freshness and a light herb flavor that brightens the dip.

The measurements for each ingredient are listed in the recipe card at the end of the post. 

How to Make Artichoke Dip

1. Prep: Preheat the oven to 350 degrees F.
2. Blend: Place everything in a food processor or blender and blend until smooth and creamy.
3. Bake: Pour the dip mixture into a 9×13″ baking dish and bake for 30 minutes.
4. Serve: While it’s hot, serve with bagel pieces, warmed bread or baguette slices.

How to Make in a Slow Cooker

This is a great dip to make the in the slow cooker. Blend everything as written in the instructions and then add everything to the slow cooker. Cook on low heat for 2-4 hours.

How to Make in the Instant Pot

If you need an appetizer in a super duper hurry, then the Instant Pot might be your best bet. Combine everything as written in the instructions in the food processor and then pour it into the Instant Pot. Cook for 5 minutes on high pressure. You can do a natural release or quick release once it is done cooking. If you want that golden top, then pour it from the Instant Pot into a baking dish and stick it under the broiler for a couple of minutes.

What to Serve with Artichoke Dip

I would eat this dip plain like pudding if it was socially acceptable, but I love dipping all the things in it too. Here are a few ideas:

• Bagel Chips
• Pretzel Crisps
• Pita Chips
• Baguette Slices
• Tortilla Chips
• Fresh Veggies
• Crackers

Make Ahead, Storing and Reheating

You can make this dip up to 3 days in advance, just store in an airtight container in the refrigerator before baking it and then bake as written in the instructions before serving.

The dip should be stored in the refrigerator in an airtight container. It will keep for up to 4-5 days.

Most dishes reheat best and retain their quality better using a conventional oven. Place in an oven safe container, covered, and into a 350°F oven for approximately 8-12 minutes, until the internal temperature reaches 165°F.

Peggy would be so tickled to know so many of you are making her creamy artichoke dip recipe! It is an easy appetizer, and so rich and cheesy. Your next party needs some Peggy in it…make memories with the ones you love around a hot bowl of this dip! One bite and you’re going to be hooked!

More Dip Recipes to Try:

• Chorizo Dip Queso Fundido
• Baked Cheesy Onion Dip
• Mexican Street Corn Dip
• Slow Cooker Taco Dip
• Buffalo Chicken Dip
• Mexican 7 Layer Dip
• Cheesy Slow Cooker Sausage Dip
• All our DIP RECIPES!!

Watch How This Dip is Made…

There’s always that one appetizer everyone waits for at a party and this easy cheese ball recipe is that recipe for our family. After years of making it for holidays and get-togethers, I can honestly say this is the best cheese ball recipe I’ve ever had.

It’s creamy, perfectly seasoned, and disappears fast every single time.

Charity and Cheese Balls

Our neighbor, Michelle thought up the most genius idea, she cancelled neighbor gifts at Christmas. Now, I’m not against neighbor gifts, but I don’t know that I’m for pouring out all of that extra stress for a bunch of cookies the neighbors throw away. Don’t worry, I’m going to tie it all together so you know what it has to do with The Best Cheese Ball Recipe Ever. 

We were so impressed with not just Michelle, but how the neighbors responded. Michelle sent out a big letter announcing that instead of doing neighbor gifts, that we should donate to a cause. Everyone could come visit at a little Christmas gathering at her house, bring a donation for a family in need or a reputable charity and visit with each other, which is more of what Christmas is about.

Oh it was such a success!! So much money earned, and we stuffed our faces, I mean, we all got into the Christmas spirit so much more!

It was at this party that I ran, face first into the best cheese ball ever! There I was, standing at the food table, shoveling crackers with cheese ball into my mouth. I finally said, “my gosh, who made this?!!!” And Angie says, “Oh, I did.”

What?! How have I never tasted of this goodness before and how could she stand there so nonchalant?! I mean, it looked like a classic cheese ball with nuts, but something about it was different.

What Ingredients are in a Cheese Ball?

The ingredients are so simple, but there are a couple of secrets that really take the flavor over the top! Here is what you will need:

• Cream Cheese: room temperature and make sure it’s full fat, not low fat or fat free
• Cheddar Cheese: I like to use medium or sharp cheddar cheese and I always grate it myself – Tillamook is the best!
• Onion and Garlic Powder: adds the perfect hint of flavor and saltiness
• Old English Cheese: just trust me on this one!
• Mayonnaise: adds richness and softens the cheese ball so it is scoopable 
• Lemon Juice: another secret!! This freshens the whole thing up but you’d never guess it was in there.
• Chopped Pecans: you can omit these if you aren’t a fan, but they add a great texture and a delicious flavor
• Fresh Parsley: adds the perfect pop of freshness

How to Make a Cheese Ball

When I made a cheese ball for the very first time I’m a little embarrassed to admit that I was trying to use a spatula to shape it into a ball. Haha, actually, it’s not embarrassing at all, that’s hilarious. I don’t know why I was doing that, but it totally didn’t work.

Here’s the secret to forming a cheese ball, it’s a two part process…

1. Shape and Chill: Once all the ingredients have been combined, scoop it out onto a large piece of plastic wrap. Pull up all the sides around the cheeseball, roughly shaping it into a ball, twisting the top the closed. At this point you give it a little more of a ball shape, then let it chill in the fridge. As the cream cheese mixture solidifies again everything will become easier to press into a ball.
2. Roll It: Remove from the fridge and unwrap the cheese, rolling it in chopped nuts or bread crumbs. At this point the cheese is more solid and the outside won’t stick to your hands. This is when you can really give it that perfectly round shape.

What to Roll a Cheese Ball in?

Different Options for Rolling a Cheese Ball in:

• Chopped Pecans
• Chopped Walnuts
• Sliced Almonds
• Chopped Peanuts

What to Roll a Cheese Ball in Besides Nuts:

• Bacon
• Dried Fruits
• Bread Crumbs
• Panko Bread Crumbs
• Sliced Green Onions

Or of course there’s also any combination of all those things which is really fun to give some variety.

Are Cheese Balls Gluten Free?

You should know that when I was typing that out I accidentally wrote, “Glue Balls Free” four times. FOUR. What has happened to my brain?!

Cheese balls are generally totally gluten free, but the crackers served alongside the cheeseball often aren’t. Check the ingredients list, but you really should be good to go. I mean, a cheese ball is literally cream cheese and cheese with an occasional addition of sour cream or mayonnaise plus whatever mix-in you want.

What to Serve with Cheese Ball

That’s an important question and I obviously have a strong opinion. Here are some options:

• Crackers – Ritz Crackers, Wheat Thins, Multi-Grain, Milton’s
• Pretzels or Pretzel Crisps
• Crudité with Veggies like carrots, celery or peppers
• Crostini or Toast Points
• Mini Bagels
• Pita Chips
• Pear and Apple Slices (seriously the sweet and salty is fantastic!)

That’s a lot of options. My favorite, however, well that’s the basic cracker. However, many times a veggie or apple wedge ends up on my plate because I love the freshness and feel like I can eat a few piles more. Calories?! What calories?!

How to Serve a Cheese Ball

Every household needs a beautiful board. If you’re serving a cheese ball to a hungry crowd, you need to have the perfect presentation! I like serving mine on a large plate that has a deep rim to keep all of my crackers that surround the cheese ball in place.

Can I Make a Cheese Ball a Day Ahead?

A cheese ball is quickly becoming the go-to for parties and holidays as you can make it an entire day ahead without worrying about the flavor changing or anything going bad. The key to making a cheese ball recipe a day ahead of time is to wait on removing it from the plastic to roll in its coating. Doing so keeps the nuts or whatever you are using from getting soggy. This is a great make ahead cheese ball recipe!

How Long Can a Cheese Ball Sit Out?

A cheese ball should really only sit out for about 1-2 hours. I know, your party is going longer than that, but resist the urge to keep eating a cheese ball on the counter all evening. Instead, try making smaller cheese balls and once one is gone, pull out the next one.

You’d be surprised how much this will get rid of your food too. Think about it like the rule of supply and demand. That stuff goes fast and people find themselves watching for you to pull the next one out and suddenly you aren’t worried about storing leftovers for weeks.

How Long will a Cheese Ball Last in the Fridge?

Because of the bacteria found in a soft cheese you can keep a cheese ball in the fridge in an airtight container for up to two weeks. However, if you’d added meats or fruits you need to shorten the time to more like 48 hours.

Can You Freeze a Homemade Cheese Ball?

You actually can easily freeze a homemade cheese ball but you need to take one extra step in order to keep ice crystals and stale flavors at bay.

Make your cheese ball as normal, but once it has been formed in the plastic wrap, add it to a freezer bag and press out all of the air. Seal it tightly closed and place it in the freezer, never in the freezer door. The door is different in keeping things frozen.

Once you’re ready to serve, pull the cheese ball into the fridge to defrost for about a day or so. Proceed with the recipe as normal and roll the ball in its coating. Serve within a day.

Forget all the other cheese balls you’ve ever tried and make this one! It will be the best, holiday cheese ball recipe you’ve ever had! With 3 different types of cheese and the perfect amount of simple seasonings, this recipe is irresistible and the taste is outrageous!

More Dip RECIPES

• Baked Cheesy Onion Dip
• Spinach Artichoke Dip
• Cowboy Caviar
• Bacon Ranch Corn Dip
• Artichoke Dip
• 3 ingredient Jarlsberg Cheese Dip
• All our Dip Recipes!

Watch How this Cheese Ball Recipe is Made…

Impress your guests with this simple and irresistible appetizer – hot honey roasted pear and baked brie in puff pastry with prosciutto. Follow our easy recipe and enjoy the perfect blend of creamy brie cheese, flaky puff pastry, and sweet and savory toppings.

I have been obsessed with our roasted pear salad, so I based these mini baked brie appetizers on the flavors in that salad. I pretty much roast pears in the oven constantly or brown them in a skillet for seriously everything including just on cottage cheese or oatmeal for breakfast. It is the most delicious thing ever!

I know that hot honey is all the rage right now, and it should be! It is the secret ingredient in this appetizer recipe that just sends the flavor through the roof. I can’t wait for you to try this one! Great for New Years Eve, game day, a bridal shower…ideal for any occasion!

Ingredients for Roasted Pear and Brie Appetizers

This recipe looks and sounds so fancy, but it’s so simple! All you have to do is roast some pears and everything else is ready to assemble. Here is your grocery list:

• Pear: Bartlett, Anjou or any pear you love works great
• Olive Oil: helps roast the pears
• Salt: enhances the pear flavor
• Puff Pastry: just buy it pre-made at the store usually by the pie crusts
• Brie: grab it in your deli section, you can buy a large wheel of brie or small wheels because they will get cubed
  • You can leave the rind on or remove it.
• Egg and Water: makes an egg wash to help the puff pastry get crispy and golden
• Prosciutto: you can find it in the specialty meats section of the grocery store or ask at the deli counter
• Thyme: fresh is preferred and chop it slightly
• Hot Honey: my favorite brand is Savannah Bee Company brand over Mike’s and Nate’s

The details for all the ingredients can be found in the recipe card at the end of this post.

What is Brie?

Brie is a soft, buttery and creamy cheese that originated in France. It is off-white in color and made from cow’s milk. It is rich, fruity and earthy in flavor.

How to Make Puff Pastry Appetizers

The crispy puff pastry creates a cup that holds the melty brie, roasted pears, salty prosciutto with a burst of herby freshness from the thyme and a sweet heat from the hot honey. It’s the perfect combination of textures and flavors!

1. Prep: Preheat the oven to 425 degrees F.
2. Roast: Slice the pear thin with a sharp knife and place the slices in a single layer on a baking sheet. Drizzle with olive oil and toss to coat with a little salt. Roast for 8 minutes, then flip all the slices and roast a little longer until they start to brown. Remove from the oven and set aside.
3. Create: Roll out the two sheets of puff pastry dough and cut into 9 equal squares cutting each sheet into thirds in one direction and then thirds again in the opposite direction. You’ll create 18 total squares and then press each square into the muffin cups of a mini muffin tin.
4. Cut: Cut the brie into 1″ cubes and place one cube into each puff pastry cup.
5. Assemble: Add a piece of prosciutto on top of the cheese and then a slice of pear.
6. Whisk: Whisk an egg with a tablespoon of water. Brush the egg wash on the edges of the puff pastry.
7. Bake: Place in the preheated oven and bake at 425 degrees F for about 18 minutes until golden brown.
8. Garnish: Remove from the oven and immediately top with a drizzle of hot honey and a small sprinkle of chopped thyme.

The complete instructions can also be found in the recipe card down below. Keep scrolling down for all the details.

Do I Need to Remove the Rind from Brie?

No, the rind on a wheel of brie is a totally edible and once the cheese is melted, you won’t even know it’s there. If it bothers you though, you can absolutely remove it before cutting it into cubes.

Why You Will Love Puff Pastry Brie Bites

One of my favorite things about this recipe is that there is minimal prep. Aside from roasting the pears, everything else is ready to go the minute you get it home from the grocery store.

The contrasting textures is also so irresistible! You have the crispy flaky puff pastry with the chewy roasted pear and prosciutto and the gooey melty brie. It’s heaven!

Another thing I love about these baked brie bites look and taste so elevated, but they are so quick and easy to make!

Make Ahead Tips

Since most of this recipe is store bought, there’s no real need to make them ahead of time. You could roast the pears ahead of time and store them in an airtight container in the refrigerator until ready to assemble.

You don’t want to assemble the brie puff pastry bites too much ahead of time because you don’t want the fillings to make the puff pastry soggy. I recommend assembling and baking immediately, and then eating them while the brie is warm and gooey.

Storage Tips

Leftovers won’t store super well unfortunately because the puff pastry will get soggy over time. If you do end up with a few extra, store them in an airtight container in the fridge. They will keep for up to 2-3 days and can be reheated in the air fryer or in the oven until warm.

If you don’t think you’ll eat 18 of them, just make one sheet of the puff pastry and save all the extra filling items to use when you bake the other sheet.

These easy and delicious Brie Puff Pastry Bites will be a hit at any party or gathering! This simple recipe that combines the creamy goodness of Brie cheese with flaky puff pastry and the sweet and salty combination of roasted pears with prosciutto for a tasty holiday appetizer that will everyone will be talking about!

More Tasty Appetizers:

• Mini Cheese Ball Pretzel Bites
• Pull Apart Baked Brie
• Buffalo Chicken Dip
• Jarlsberg Cheese Dip
• Best Cheese Ball
• Baked Cheesy Onion Dip
• Buffalo Chicken Wings
• Cheese Fondue