Stir 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast into the cooked and shredded squash if desired. Both offer lovely cheesy, nutty flavour.
This combination of cheese and smoked chicken is easy to whip up on a whim. Mustard helps hold these appetizer-size spirals together, but you could use picks.
This easy appetizer heaps a herby mushroom mixture on crisp, crunchy toasts. Try exotic mushrooms for a more woodsy flavour. A vegetable peeler guarantees thin cheese shavings.
This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
For the toasted croûte topping of this sophisticated soup, buy real Parmesan cheese, Parmigiano-Reggiano or a good-quality Grana Padano. You may want to make more croûtes.
As creamy as trifle, yet firm enough to cut into wedges, our make-ahead cheesecake is a wonderful cake sandwich filled with cream cheese and an assortment of berries.
The coolness of this lightened up alternative to blue cheese dip constrasts perfectly to crispy chicken wings. Serve with an assortment of crunchy veggies for dipping, too.
This crowd-pleaser is made even more fun by adding crazy-shaped noodles. Garnish each serving with shredded Cheddar cheese, green onions and sour cream if desired.
I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.
Frozen puff pastry is convenient to have on hand for last-minute or freeze-ahead appetizers. Here, it encloses a tasty swirl of black olives, red peppers and Asiago cheese.
