Pine Nut Cheese Bites Food

MEDITERRANEAN CHEESE BALL BITES

Steps:

• In a saucepan over medium heat, add chopped walnuts or pine nuts and stir until lightly toasted. Let cool and set aside.
• In a medium bowl, combine cheeses, salt, garlic, olive oil, lemon zest, bacon, figs, parsley and black pepper. Mix with a large spoon or with your hands until ingredients are thoroughly combined. Refrigerate at least one hour, or overnight if you prefer.
• Spoon the mixture out by the tablespoon and shape into 36 balls about 1.5 inches each. Roll in chopped nuts and refrigerate until ready to serve.

TUSCAN TRUFFLES

Steps:

• Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.

PINE NUT CHEESE CRISPS

Steps:

• Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

STUFFED CELERY BITES (ITALIAN STYLE)

Steps:

• Lightly coat a skillet with nonstick cooking spray. Add pine nuts and minced garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
• Remove tops and wide base from celery stalks.
• In a small bowl stir together the creeam cheese and Italian cheese blend. Spread or spoon cheese mixture into celery.
• Cut each filled stalk of celery into 2-inch pieces.
• Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds.
• If desired, top with celery leaves.

BEET SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
• Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
• When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
• In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING

Steps:

• Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
• Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
• Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
• Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups.
• Bring broth to boil in medium saucepan over medium high heat.
• Reduce heat to medium; gradually whisk in cornmeal.
• Cook until mixture is very thick, stirring constantly, about 2 minutes.
• Remove from heat.
• Stir in parmesan.
• Season with salt.
• Spoon 1 1/2 TBS hot polenta into each muffin cup.
• Using back of spoon, pack polenta firmly into cups.
• Using finger, make indentation in center of each polenta tart for filling.
• Chill until cold and set, about 3 hours.
• (Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350*F.
• Line baking sheet with foil.
• Using tip of knife, lift polenta tarts from pan.
• Transfer tarts, indented side up, to prepared baking sheet.
• Place 1 cube blue cheese in each indentation.
• Sprinkle green onion and pine nuts over cheese.
• Top each with 2 tomato quarters.
• Bake until cheese is melted and polenta is warmed through, about 5 minutes.
• Transfer tarts to platter; sprinkle with basil and serve.

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
• Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

PINE NUT-CHEESE BITES

Steps:

• Heat oven to 400.
• Bring cheese and butter to room temperature.
• In a mixing bowl, combine cheese, butter, mustard and pepper.
• Beat with an electric mixer until combined.
• Add flour.
• Beat on a low speed until well blended.
• Transfer to a lightly floured surface, knead for about 30 seconds.
• Using a tespoon for small bites form into 3/4 inch balls (use a table spoon to form larger biscuits).
• Place on parchement paper lined baking sheet.
• Flatten slightly with bottom of a glass dipped in flour.
• Sprinkle and press in a few pine nuts on top of each flattened ball.
• Bake for 6-8 minutes or until the edges start to turn a golden brown.
• Cool on a wire rack.