In this recipe I used premade Naan from Stonefire but if you want to make it from scratch Rasa Malaysia has a great and easy recipe.
INGREDIENTS
1 Garlic Clove
½ Cup Truffle Gouda shredded
3-4 Slices Prosciutto
1-2 tsp Parsley minced
1 tsp Olive Oil
1 Naan Bread
INSTRUCTIONS
Preheat oven to 400°F
Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.
Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.
Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.
Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.
Cut and serve warm. Enjoy!
NOTES
Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much.
Truffle Gouda Prosciutto Naan
Warm Naan with garlic, truffle gouda and prosciutto. Recipe is for 1 naan bread. Double for two breads.
1 Garlic Clove
½ Cup Truffle Gouda (shredded)
3-4 Slices Prosciutto
1-2 tsp Parsley (minced )
1 tsp Olive Oil
1 Naan Bread
Preheat oven to 400°F
Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.
Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.
Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.
Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.
Cut and serve warm. Enjoy!
Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much.
This appetizer combines Feta, Cherry Tomatoes, Olive Oil, Roasted Garlic, Salt, Pepper and Cream Cheese to make a incredibly delicious dip served with warm Pita chips.
If you have downloaded TikTok than you probably have seen the Feta block pasta with Cherry Tomatoes. A viral video of a someone baking a block of feta, cherry tomatoes, olive oil and some herbs and spices. and mixing it with pasta has caught the eye of many, and for good reason! It’s a great idea and that is what inspired this appetizer. However, I couldn’t leave out my favorite ingredient, roasted garlic!
INGREDIENTS
Feta Dip
1 block Feta 7oz
1 pint Cherry Tomatoes
1 cup Fresh Spinach
1 head Garlic
3 tbsp Cream Cheese
2 tbsp Olive Oil
Salt & Fresh Cracked Pepper
Pita Chips
6-8 Pita Bread
2-3 tbsp Olive Oil
Salt & Pepper
INSTRUCTIONS
Roasted Garlic
Preheat one to 400°F.
Peel and discard the papery outer layers of the entire garlic bulb.
Using a sharp knife, cut 1/4 to off the top top of cloves.
Put garlic in baking pan cut side up so you can see the garlic cloves and drizzle with 1 tbsp of olive oil.
Cover garlic clove with tinfoil and bake at 400°F 30-40 minutes, or until the cloves are lightly browned and feel soft if you press or poke them.
Once garlic is done, remove, let cool.
Feta Dip
Keep oven at 400°, Position rack in the middle of the oven.
In a pan that is at least 4×6, place feta block in the center of the pan, spread tomatoes around feta, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Cut 3 tbsp cream cheese into small chunks and place throughout the dish on top of the tomatoes.
Bake for 30 minutes and then carefully take dip out of the oven. While cooking, prep Pita Chips.
Chop 1 cup fresh spinach and stir into dip. Place back into oven for 10 more minutes.
Once roasted garlic is done, squeeze roasted garlic out of it’s shell and mash it into a paste.
Stir roasted garlic paste into dip and keep warm until Pita Chips are done.
Pita Chips
Cut Pita bread into 6 triangles each and put on a non-stick baking sheet.
Drizzle with 2 tbsp olive oil, salt and pepper and place in oven on bottom rack for 20 minutes or until golden brown. Turn Pita chips half way though. NOTE: Don’t cook until super crispy. They will get more crispy once they cool. You want them slightly crispy on the outside but still soft in the middle.
Once golden brown, take out and serve warm or cold with the Spinach Feta Dip
NOTES
Olive Oil: Substitute regular olive oil with garlic and herb or basil olive oil for additional flavor.
Reheating: Reheat in oven or in microwave bowl.
Add spice by sprinkling with red pepper flakes.
If you don’t want to make the Pita Chips from scratch, you can buy Stacy’s Pita Chips as an alternative.
Baked Spinach Feta Dip
Warm Spinach Feta Dip with Cherry Tomatoes and Roasted Garlic. Served with homemade Pita Chips.
Feta Dip
1 block Feta (7oz)
1 pint Cherry Tomatoes
1 cup Fresh Spinach
1 head Garlic
3 tbsp Cream Cheese
2 tbsp Olive Oil
Salt & Fresh Cracked Pepper
Pita Chips
6-8 Pita Bread
2-3 tbsp Olive Oil
Salt & Pepper
Roasted Garlic
Preheat one to 400°F.
Peel and discard the papery outer layers of the entire garlic bulb.
Using a sharp knife, cut 1/4 to off the top top of cloves.
Put garlic in baking pan cut side up so you can see the garlic cloves and drizzle with 1 tbsp of olive oil.
Cover garlic clove with tinfoil and bake at 400°F 30-40 minutes, or until the cloves are lightly browned and feel soft if you press or poke them.
Once garlic is done, remove, let cool.
Feta Dip
Keep oven at 400°, Position rack in the middle of the oven.
In a pan that is at least 4×6, place feta block in the center of the pan, spread tomatoes around feta, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Cut 3 tbsp cream cheese into small chunks and place throughout the dish on top of the tomatoes.
Bake for 30 minutes and then carefully take dip out of the oven. While cooking, prep Pita Chips.
Chop 1 cup fresh spinach and stir into dip. Place back into oven for 10 more minutes.
Once roasted garlic is done, squeeze roasted garlic out of it's shell and mash it into a paste.
Stir roasted garlic paste into dip and keep warm until Pita Chips are done.
Pita Chips
Cut Pita bread into 6 triangles each and put on a non-stick baking sheet.
Drizzle with 2 tbsp olive oil, salt and pepper and place in oven on bottom rack for 20 minutes or until golden brown. Turn Pita chips half way though. NOTE: Don't cook until super crispy. They will get more crispy once they cool. You want them slightly crispy on the outside but still soft in the middle.
Once golden brown, take out and serve warm or cold with the Spinach Feta Dip
Olive Oil: Substitute regular olive oil with garlic and herb or basil olive oil for additional flavor.
Reheating: Reheat in oven or in microwave bowl.
Add spice by sprinkling with red pepper flakes.
If you don’t want to make the Pita Chips from scratch, you can buy Stacy’s Pita Chips as an alternative.
Appetizer
Mediterranean
appetizer, dip, Feta, roasted garlic
Share on Instagram and Pinterest! If you like the recipe leave a comment below and check out our other appetizers here.
Hosting a dinner party is probably one of my favorite things to do, although I don’t do it often. My favorite thing to make in general are appetizers and a dinner party gives me an excuse to make a lot of them (I tend to go overboard but that’s okay). Everyone can leave with a goodie box.
One of the most common appetizers you may see at a dinner party is crackers and cheese; don’t get me wrong, I am a huge fan of crackers and cheese but sometimes it can be a bit basic. This appetizer can be added to your charcutier board or served on it’s own and it is anything but basic. This baked Brie is stuffed with garlic and rosemary and can be served with garlic toasted baguette or simply crackers and cheese.
As you will see in the recipe, I decided to stuff the cheese and leave the rind on. However, there are some options that you can explore as well.
No Rind: You can choose to cut the rind off the top before serving to give the cheese a more mild flavor and remove the garlic and rosemary pieces. This will have a nice aesthetic because it will look very creamy and be easy to scoop out with a spoon.
No Stuffing: If you are against stuffing the cheese you can take a knife and slice the top of the cheese off and layer the garlic and rosemary on top of the cheese. From there you can either bake with the top off or put the top back on while baking. The downside to this is that the cheese may melt over but it still looks beautiful. If you choose to do this, I personally would not put olive oil on top as it can become very oily.
No Olive Oil: I like to drizzle a bit of olive oil on top of the cheese to help release the flavor of the garlic and rosemary while giving the cheese that silky texture. However, this does mean you are adding another fat to the meal. You can simply leave the olive oil out of the process and the cheese will still taste great. Plus, the bread will be buttered or have olive oil on it for toasting.
Toasted Bread: This recipe calls for garlic butter on the toast. Butter may not do well with everyone so a very simple and tasty substitution is to use garlic and olive oil instead.
INGREDIENTS
Bread
1 Baguette
2 tbsp Butter
1 clove Garlic Minced
Salt & Pepper
Brie
1 round Brie
1 clove Garlic
1 tbsp Rosemary Needles
INSTRUCTIONS
Bread
Preheat oven to 425F.
Microwave the butter, minced garlic, salt and pepper in a small bowl until butter is melted.
Cut bread at an angle and lay out on baking sheet.
Lightly brush bread with the melted garlic butter on both sides
Bake in the oven for 8-10 minutes on the top rack until crispy or lightly browned.
Baked Brie
Take Brie out of packaging and poke holes in the top of the brie so that you can stuff rosemary and garlic in the holes. To do this you can use a toothpick or a fork. If you use a tooth pick you will want to wiggle it around to make the holes big enough.
Slice garlic into thin slivers and stuff slivers in the holes of the brie leaving every other one open for the rosemary.
Stuff rosemary in the remaining holes.
Drizzle with a tsp of olive oil and bake in oven for 15 minutes.
Take Brie out and place on serving platter. You can now either slice the top of the cheese off or serve as is. Taking the top off will give it a more creamy look but it will make the cheese more mild.
Garlic Rosemary Baked Brie
Baked Brie stuffed with garlic and rosemary, topped with olive oil and served with toasted baguette.
Bread
1 Baguette
2 tbsp Butter
1 clove Garlic (Minced)
Salt & Pepper
Brie
1 round Brie
1 clove Garlic
1 tbsp Rosemary Needles
Bread
Preheat oven to 425F.
Microwave the butter, minced garlic, salt and pepper in a small bowl until butter is melted.
Cut bread at an angle and lay out on baking sheet.
Lightly brush bread with the melted garlic butter on both sides
Bake in the oven for 8-10 minutes on the top rack until crispy or lightly browned.
Baked Brie
Take Brie out of packaging and poke holes in the top of the brie so that you can stuff rosemary and garlic in the holes. To do this you can use a toothpick or a fork. If you use a tooth pick you will want to wiggle it around to make the holes big enough.
Slice garlic into thin slivers and stuff slivers in the holes of the brie leaving every other one open for the rosemary.
Stuff rosemary in the remaining holes.
Drizzle with a tsp of olive oil and bake in oven for 15 minutes.
Take Brie out and place on serving platter. You can now either slice the top of the cheese off or serve as is. Taking the top off will give it a more creamy look but it will make the cheese more mild.
Looking for an easy appetizer to make? These little pita appetizers are a family favorite. This can serve as a healthy afterschool snack or an appetizer at your next dinner party.
My Recommendations:
Bread: My favorite pita bread is Joseph’s flax oat and whole wheat pita bread. It is low in calories and carbs yet high in protein. Josephs MINI pita snacks are is a great base for many appetizers, especially this one.
Cheese: To make this as simple as possible, try buying already sliced fresh mozzarella of the mozzarella balls and cut them in half. I chose to use sliced fresh mozzarella from BelGioioso.
Balsamic Drizzle: For this, I chose to buy the glaze premade. You can find this in the condiments isle of most grocery stores. However, if you want to make it from scratch you can by adding 1/2 cup balsamic vinegar and 3 tbs sweetener of choice to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 8-10 minutes. Remove from the heat and set aside to cool before serving.
INGREDIENTS
1 pack Josheph’s MINI Pita Snacks
1 8oz BelGioioso Fresh Mozzarella Cheese Sliced
1 handful Arugula
3 tbsp Balsamic Drizzle
1 clove Garlic minced
9 Cherry Tomatoes halved
INSTRUCTIONS
Preheat oven to 400F
Mix olive oil and minced garlic in a small bowl with a dash of salt and pepper.
On a non-stick baking sheet, lay pita bread out and lightly brush both sides of pita bread with garlic olive oil.
Place pita bread in oven on middle rack for 5 minutes until tops are lightly browned. Do not flip.
Take pita bread out of oven and let cool. You will notice that the pita bread may be filled with air. Don’t worry, you can lightly press the air out of the pita bread and the bread will look like mini cups.
Once cool enough to touch, place a few pieced of arugula on each pita bread, a slice of mozzarella and a half of a tomato. NOTE: If tomato won’t stay, secure by placing toothpick in the middle of the tomato.
Arrange on dish and drizzle balsamic glaze on top, serve warm or cold.
Bruschetta Pita Bites
Joseph's pita bread bruschetta bites are perfect finger food. These tiny bites will be gone in no time. Tomatoes, Mozzarella, arugula, balsamic and a garlic brushed pita.
1 pack Josheph's MINI Pita Snacks
1 8oz BelGioioso Fresh Mozzarella Cheese Sliced
1 handful Arugula
3 tbsp Balsamic Drizzle
1 clove Garlic (minced)
9 Cherry Tomatoes (halved)
Preheat oven to 400F
Mix olive oil and minced garlic in a small bowl with a dash of salt and pepper.
On a non-stick baking sheet, lay pita bread out and lightly brush both sides of pita bread with garlic olive oil.
Place pita bread in oven on middle rack for 5 minutes until tops are lightly browned. Do not flip.
Take pita bread out of oven and let cool. You will notice that the pita bread may be filled with air. Don't worry, you can lightly press the air out of the pita bread and the bread will look like mini cups.
Once cool enough to touch, place a few pieced of arugula on each pita bread, a slice of mozzarella and a half of a tomato. NOTE: If tomato won't stay, secure by placing toothpick in the middle of the tomato.
Arrange on dish and drizzle balsamic glaze on top, serve warm or cold.
Do you ever wonder what you should bring to that dinner party you were invited to? This easy to make dish is not only delicious but it is a fun appetizer or addition to the meal. Pull apart bread is nothing new but it is something that I have been wanting to try for a while. I personally LOVE garlic bread so I wanted to make a garlic bread version of pull apart bread! I chose to call this the garlic bomb because it is going to smell like a garlic bomb went off in your house. You may not want to eat this right before a date 😉
Tips & Tricks
Party preparation is key, no one likes to eat cold garlic bread that is hard to pull apart. If you are bringing this to a party you have some options. You can either cook prior to party and wrap in tinfoil to keep warm, don’t cook all the way and finish cooing at the guest house or simply re-warm in the microwave. However, the microwave can cause the bread to become chewy on the outside if you heat for too long. My advice would be to heat in your own oven if you can’t re-heat at the host’s house.
Part of the appeal is the pulling of the bread and seeing how cheesy the appetizer is. Using Kraft’s Creamy Melt mozzarella will give you the best consistency and allow the cheese to remain stringy even as it is cooling.
If you don’t like the bread crispy on the outside you can wrap the loaf in tinfoil when cooking. This will allow the inside to cook without over crisping the outside. This is a good option if you plan on feeding to young children.
INGREDIENTS
Bread
1 loaf Tuscan Boule Loaf or round loaf bread
1½ cup Mozzarella Cheese
2 cloves Garlic
½ stick Butter salted
1 tsp Pepper
1 tbsp Parsley chopped
Olive Oil Drizzle
3 tbsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
INSTRUCTIONS
Preheat oven to 350F and adjust rack to middle of oven.
Cut bread from top to almost the bottom 4-5 times each way until it looks like cubes. You will want to go almost to the bottom but don’t cut through the bottom. The further down you cut, the easier it is to pull apart once cooked.
Move bread to the side and cut butter length wise, slice into thin pieced and stuff in the bread between each cube (all sides if possible).
Place bread on a non-stick baking sheet and place in oven for 3-4 minutes to soften the butter.
While butter is softening, mix the mozzarella, 2 garlic cloves and pepper together.
Take bread out of oven and stuff the mozzarella mixture in between the bread cubes.
Place in oven on middle rack for 15 minutes.
While bread is cooking, mix the olive oil drizzle ingredients together.
When 15 minutes is up, remove bread and drizzle or brush the bread with the olive oil mixture, place back in oven and cook for another 10 minutes until golden brown.
Take bread out, garnish with chopped parsley and serve warm.
Cheese Garlic Bomb
This pull apart garlic bread is so cheesy that everyone will want a piece. It is a great addition to pasta, served as an appetizer or simply as is.
Bread
1 loaf Tuscan Boule Loaf (or round loaf bread)
1½ cup Mozzarella Cheese
2 cloves Garlic
½ stick Butter (salted)
1 tsp Pepper
1 tbsp Parsley (chopped)
Olive Oil Drizzle
3 tbsp Olive Oil
1 clove Garlic
Salt & Pepper (to taste)
Preheat oven to 350F and adjust rack to middle of oven.
Cut bread from top to almost the bottom 4-5 times each way until it looks like cubes. You will want to go almost to the bottom but don't cut through the bottom. The further down you cut, the easier it is to pull apart once cooked.
Move bread to the side and cut butter length wise, slice into thin pieced and stuff in the bread between each cube (all sides if possible).
Place bread on a non-stick baking sheet and place in oven for 3-4 minutes to soften the butter.
While butter is softening, mix the mozzarella, 2 garlic cloves and pepper together.
Take bread out of oven and stuff the mozzarella mixture in between the bread cubes.
Place in oven on middle rack for 15 minutes.
While bread is cooking, mix the olive oil drizzle ingredients together.
When 15 minutes is up, remove bread and drizzle or brush the bread with the olive oil mixture, place back in oven and cook for another 10 minutes until golden brown.
Take bread out, garnish with chopped parsley and serve warm.
Looking for a simple side dish to add to your dinner? Try this Bacon Green Bean Goat Cheese side. It is easy and doesn’t require a lot of prep work. During the week I tend to stick to the same ingredients because they are familiar. However, I have been getting outside my normal routine to change up the meals I cook during the week. This side dish was a great choice because it goes well with many different main dishes and you can make a vegetarian version as well. Let me know if you try and like the dish or if you altered the recipe! I love hearing how people take recipes and add their own flare to them.
INGREDIENTS
3 cup Green Beans
2-3 tbsp. Bacon Bits Chop up 2 pieces of bacon as an alternative
1 tbsp. Olive Oil
3 tbsp. Goat Cheese I prefer using garlic and herb
Water, salt & pepper
INSTRUCTIONS
Wash, dry and trim green beans
Add trimmed green beans and a splash of water. Cook until green beans are soft and/or slightly blistered on the sides.
Transfer green beans into a side dish and top with goat cheese and season with salt and pepper to taste. NOTE: Don’t over season with salt, the bacon is already high in sodium.
thefoodiefloridian 