Cheddar cheese bites are a great little appetizer that can be made in advance of a party. Perfect to serve with cocktails or wine.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of recipes. All opinions are mine.
Soft and pillowy on top with a crispy bottom these Cheddar cheese bites are one of my favorite things to serve with cocktails. It’s a recipe I sometimes forget about but have served many times when entertaining. I rarely make it just for us but that’s going to change. Especially since Cabot was so generous with their shredded cheese selection.
I used the 4 Cheese Mexican Blend this time but I know the Bacon Cheddar, Fiery Jack, Two State Farmers and any of the sharp Cheddars would all be delicious.
Every time I serve these Cheddar cheese bites they are a hit. I often get asked for the recipe. To be honest I can’t remember when or where I got this recipe. It’s on a handwritten recipe card that has been with me more than 25 years.
I’ve actually made a few extra copies of it so it doesn’t get lost. What I love about this recipe is it can be made in advance. You can freeze the pre-made balls for up to one month making them perfect for a brunch, New Year’s Eve or any holiday entertaining. Who doesn’t love to plan ahead. Plus you can keep them in the freezer when unexpected guests drop in.
- 1/2 cup Cabot butter
- 2 cups Cabot 4 Cheese Mexican Shredded Cheese
- 1 cup sifted flour
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- In a large mixing bowl, cream Cabot butter and Cabot 4 Cheese Mexican Blend Shredded Cheese. Add dry ingredients. Mixture will be loose.
- Using a small cookie scoop, form mixture into balls. It will hold together when balls are formed. Refrigerate or freeze before baking, at least 30 minutes and up to 1 month.
- When ready to bake, preheat oven to 350 degrees F. Bake for 15 - 20 minutes until edges are browned.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is the 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!
Take a look at what the #BrunchWeek Bloggers are creating today!
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Watermelon Fizz Cocktail from Who Needs A Cape?
BrunchWeek Appetizers and Salads:
Cheddar Cheese Bites from Family Around the Table
BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories
BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess