As an Amazon Affiliate, I earn from qualifying purchases.
Fresh mozzarella is a creamy, rich cheese you can use to make salads, appetizers, crostini’s, pasta, and pizza.
Fresh mozzarella a staple food to make caprese appetizers using toothpicks or skewers.
You can also make crostini’s or bruschetta using fresh mozzarella cheese.
Not only that, you can add fresh mozzarella to pasta, pizza, and salad recipes for a rich flavoring.
Appetizers
Fresh mozzarella can be paired with tomatoes, peaches, watermelon, strawberries, and fresh basil leaves to create luscious appetizers that will tantalize your taste buds.
Alternate fresh mozzarella and your chosen fruit combination, along with a fresh basil leaf to fill up a toothpick or a skewer. You can make the appetizer ahead of time and place it in the fridge prior to your guests coming over.
When you’re ready to serve them, add a drizzle of balsamic reduction over the appetizers to give them a chef worthy look, and add a hint of sweetness.
Margarita pizza is a classic pizza that is made with pizza sauce and fresh mozzarella. After it’s been baked in the oven, fresh basil leaves are placed on top and it starts to wilt a little right before it’s served.
Fresh mozzarella is usually placed sparingly on pizza, due to it’s rich flavor.
You can also place more fresh mozzarella in the center of the pizza after it’s come out of the oven.
When you’re taking a slice of pizza, you can grab a little more fresh mozzarella from the center, and enjoy it’s creamy, soft texture on top of your pizza slice.
Crostini’s are small pieces of baguette that have been toasted in the oven with a drizzle of olive oil.
You can add pesto, fresh tomatoes, roasted tomatoes, basil leaves, herbs with olive oil, peaches, and fresh mozzarella to create your own enticing appetizers.
Fresh mozzarella will enhance the flavor of the crostini, giving it a body of flavor to enjoy along with its pairings.
Fresh mozzarella is added at the end of making pasta, due to it’s soft, delicate makeup.
Fresh mozzarella will melt into the soft, adding a thick, velvety finish to pasta sauce.
You can also add it to ricotta cheese and stuff ravioli pasta with it as a savory filling. Drizzle with a brown butter and sage sauce over the pasta for a rich, buttery sauce to dip your ravioli in.
As an Amazon Affiliate, I earn from qualifying purchases.
Alfredo sauce is a velvety, buttery sauce for pasta that you can even dip garlic bread in.
Alfredo sauce is made of a combination of using heavy cream and Parmesan cheese which gives it a rich flavor.
You can add roasted red peppers, habanero peppers, pumpkin puree, sundried tomatoes, pesto or mushrooms to add a little spice to alfredo sauce.
Try making one of these delicious, appetizing alfredo sauces for your next fettucine pasta dinner party.
Spicy
Spicy alfredo sauce has a red pepper base, and it uses a habanero pepper to add a ton of spice to alfredo sauce.
In a food processor, red pepper, fresh tomato, an onion, and a habanero is blended together until they are quite fine pieces. This creates the base flavoring for your alfredo sauce.
Diced onions and minced garlic are cooked in a saucepan to begin making the alfredo sauce.
The pepper blended added to the onions along with heavy cream to create the spicy alfredo sauce.
Thicken the spicy alfredo by adding freshly grated Parmesan cheese.
Sage leaves are infused into melted butter in a saucepan over medium heat. A little bit of minced garlic creates a buttery, herb flavor as the base of the alfredo sauce.
Heavy cream, pumpkin puree, and nutmeg are added to the saucepan for the rich flavoring of alfredo.
Parmesan and Romano cheese are added at the end to thicken the fall flavored alfredo sauce.
Pesto alfredo sauce is made by first making a roux with butter and flour.
Heavy cream and milk are added to make the base of the sauce.
Parmesan cheese and pesto are added at the end to enhance the flavoring of the alfredo sauce, making it taste creamy with a hint of herb taste.
Zucchini
Zucchini alfredo sauce is made by cooking diced zucchini with onions, garlic, and red pepper flakes.
Once zucchini is cooked through, it’s blended in a food processor with heavy cream. The zucchini releases it’s earthy flavor, and then it’s returned to the saucepan to thicken with Parmesan cheese.
A splash of lemon juice is added at the end to finish off the alfredo sauce.
Mushroom alfredo sauce is made by sautéing mushrooms with olive oil until they tender. The mushrooms are set aside until they are added back in at the end.
To make the alfredo sauce, butter and flour are mixed together in a saucepan to make a roux.
Chicken broth, heavy cream, Parmesan cheese, and garlic powder are added to the roux to make the creamy sauce.
Add the mushrooms into the alfredo sauce, and a little spinach if desired.
Spinach adds a pop of color to this rich and creamy alfredo sauce.
Spinach
Spinach alfredo sauce is an earthy flavored alfredo sauce that uses cream cheese instead of heavy cream.
Spinach alfredo sauce is made by cooking butter and minced garlic together to release the aromas of the garlic as the base of the alfredo sauce.
Milk, cream cheese, and Parmesan cheese are added to the buttery garlic base to make the creamy alfredo sauce.
Spinach alfredo sauce is seasoned with fresh ground black pepper adding a depth of flavor.
Once the sauce has thickened up, fresh spinach leaves are added to the sauce and left to wilt and release their flavors into the sauce.
Roasted red pepper alfredo sauce is made with a base of olive oil, minced garlic and onions together in a frying pan on medium heat.
Heavy cream, Parmesan, and goat cheese are added to the frying pan to create this creamy alfredo sauce.
At the end of the sauce thickening, add roasted red pepper, and blend until it’s a smooth, rich alfredo sauce.
Garnish with grated Parmesan cheese.
Cajun
Cajun alfredo sauce is a spicy alfredo sauce you can make and add your favorite Italian sausage, chicken, or shrimp to it for flavorful pasta dinner.
Cajun alfredo sauce is made by creating your own Cajun seasoning, including smoked madrona salt, pink Himalayan salt, Italian seasoning, garlic, and cayenne.
Cajun alfredo sauce has a base of butter and whipping cream that is simmered in a saucepan over medium heat.
The freshly made Cajun seasoning is added to infuse the spicy flavoring into the alfredo sauce.
Parmesan cheese is added to thicken up the sauce, and then it’s ready to serve this rich, spicy alfredo sauce.
The jalapeno is cut into small pieces, so as to not be too overwhelming with spice. The bacon compliments the jalapeno well with its mesmerizing flavor.
Bacon jalapeno scones go well alongside chili, soups, or roasted meats as a side dish.
Parsnip Scones
Parsnip scones have grated parsnips put right into the scone dough. You don’t need much for it to have that earthy flavor.
Parsnip scones go well with hot soup, like tomato soup or potato and leek soup.
You can serve it as a side with butter, or you can dip your scones right into the soup.
It’s an an earthy pesto that would go well on top of poultry or fish for a seasoning sauce.
calzone
sauce for fish or chicken
pizza sauce
pasta
Spinach Pesto
Spinach pesto easily comes together using spinach leaves instead of basil leaves. Spinach has an enticing, light flavor to it, making it an easy to go to for making pesto.
You can use spinach pesto as a spread for sandwiches, or dipping vegetables into.
sauce for fish or chicken
pizza sauce
pasta
eggs
risotto
dipping sauce for raw vegetables
Thai Basil Pesto
Thai basil pesto has a spicy, peppery flavor to it, so you don’t need much for it to have a big flavor impact in your dish!
appetizers
sandwiches
bruschetta
Red Pepper Pesto
Red pepper pesto is a savory pesto you can use as a base for pizza or a spread for sandwiches.
Red pepper pesto is made from canned roasted red peppers. You’ll have to dry them out before using them to make pesto.
To make the red pepper pesto, you’ll be using both basil leaves and red peppers to create this invigorating pesto flavor.
pizza sauce
bruschetta
chicken or steak sauce
dipping sauce
pasta
Sundried Tomato Pesto
Sundried tomato pesto has a tomato and spicy flavor to it. Sundried tomato pesto uses both basil leaves and sundried tomatoes to create a delicious pesto that works well on top of pasta.
focaccia bread
sandwiches
crostini’s
Cilantro Jalapeno Pesto
Cilantro jalapeno pesto is an earthy, nutty, spicy pesto. You can remove the seeds of the jalapeno have the spice less overwhelming.
tacos
baked potato
pizza sauce
appetizers
Radish Leaf Pesto
Radish leaf pesto uses radish greens, mint, and basil leaves to create this succulent pesto.
dipping sauce with pita chips, crackers, or fresh vegetables
sauce for chicken or fish
pasta
Avocado Pesto
Avocado pesto is a creamy, thick pesto you can use for making pasta, pasta salad, or as a spread for sandwiches
Avocado pesto is made by adding the flesh of an avocado to a base pesto recipe which includes the basil leaves.
The avocado adds more of a creaminess to the pesto than other varieties.
pasta
sandwiches
dipping sauce with bread
Beat Pesto
Beat pesto uses freshly roasted beats to make the base of the pesto.
Beat pesto has a vibrant pink color, making the dish quite striking and eye catching.
wraps
pizza sauce
sandwiches
pasta
Arugula Pesto
Arugula pesto has a pepper flavor to it. Arugula and basil leaves are used to make this spicy flavored pesto.
sauce for roasted vegetables
dipping sauce for vegetables
sandwiches
salad dressing
pasta or zucchini noodles
Mint Pesto
Mint pesto is an exhilarating flavorful pesto that goes well on top of salads and appetizers.
Mint pesto is made by substituting mint leaves for basil leaves. Mint is a plentiful herb that you can easily grow at home in its own pot. Mint is quite aggressive so you’ll never run out of it!!
salad
pasta
crackers
bread
vegetables
chicken
eggs
Parsley Pesto
Parsley pesto has both basil leaves and parsley to make this refreshing, earthy pesto. Parsley has a sharp flavor, which adds a ton of flavor to pesto.
pasta
sandwiches
sauce for chicken or fish
Artichoke Pesto
Artichoke pesto is made using parsley and artichokes as the base of the pesto. It’s a bit spicy, with the added chili pepper.
Artichoke pesto is a thick pesto, you can thin it down with a bit of olive oil if you find the flavor too overpowering.
As an Amazon Affiliate, I earn from qualifying purchases.
Vegetable mousse is a refreshing way to serve vegetables.
You can serve vegetable mousse in a glass with a few different layers.
You can put crayfish, shrimp, or small pieces of the vegetable on top of the mousse to give it a couple layers.
Another option would be to serve vegetable mousse with bread or crackers as a dipping sauce.
Vegetable mousse is quite thick, so you can pipe it on top of crackers for a finger food appetizer.
Cucumber Mousse
Cucumber mousse is a vegetable mousse that can be served on top of crackers and topped with a Cajun spiced shrimp for an eye catching appetizer.
Cucumber mousse is made by blending cucumbers until smooth using a food processor. Cream cheese is added to the food processor, along with sour cream to make it more of a mousse consistency.
Gelatin is bloomed using sugar, and white wine vinegar. The gelatin is added to the food processor and blended again until smooth.
Dill, celery salt, and pepper are used to season the mousse.
The mousse can be piped until a mini muffin tin for the perfect amount of mousse on top of a cracker.
The muffin tin is placed into the fridge until firm, and then you can place it on a cracker. Top with a shrimp and a little dill weed for a tasty appetizer.
Carrot Mousse
Carrot mousse is made by cooking carrots until they are fork tender. The carrots are blended in a food processor along with cream cheese to create the mousse base.
Heavy cream, pepper, and cumin are blended until the carrot and cream cheese base to create this vegetable mousse.
Carrot mousse can be piped into ramekins and topped with a few sesame seeds.
Serve carrot mousse with parmesan chips on the side, or you can use the carrot mousse as a dipping sauce.
Broccoli Mousse
Broccoli mousse is made by boiling the broccoli under fork tender.
The broccoli is cooled to room temperature, and then is blended with olive oil until smooth. You can use broccoli mousse on top of crackers, or as a dipping sauce with pita chips.
Asparagus Mousse
Asparagus mousse is made by blending canned asparagus with mascarpone cheese. The vegetable mousse is seasoned with some salt and pepper, and then is placed in a “verrine” or glass.
You can place a couple crayfish on top for an enticing, textured appetizer.
As an Amazon Affiliate, I earn from qualifying purchases.
Savory mousse flavors are made using salt and spicy foods, instead of a sweet base.
Savory mousse can be piped on top of crackers, sliced cucumbers, crostini’s, or fresh bread.
You can use the star tip to give the mousse a textured look for an enticing appetizer.
You can also use savory mousse as a dipping sauce and then dip parmesan chips, pita chips, or tortilla chips into the mousse.
Smoked Salmon Mousse
Smoked salmon mousse has a similar flavor to eating smoked salmon and cream cheese together.
The smoked salmon is blended until it becomes a smooth consistency in a food processor.
Cream cheese, fresh lemon juice, dill, and pepper are added and blended until it becomes a mousse texture.
Smoked salmon mouse can be piped onto slices of cucumber, crackers, or crostini’s for a savory mousse appetizer.
Blue Cheese Mousse
Blue cheese mousse is a sharp flavored mousse that can be paired with candied pecans and grapes on top of crackers.
Blue cheese mousse is made by beating together blue cheese and cream cheese.
Whipping cream is whipped until stiff peaks formed, and then is folded into the cheese mixture to create this tart creamy savory mousse.
Avocado Mousse
Avocado mousseis a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.
Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.
Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.
Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.
Cucumber Mousse
Cucumber mousse is a vegetable mousse that can be served on top of crackers and topped with a Cajun spiced shrimp for an eye catching appetizer.
Cucumber mousse is made by blending cucumbers until smooth using a food processor. Cream cheese is added to the food processor, along with sour cream to make it more of a mousse consistency.
Gelatin is bloomed using sugar, and white wine vinegar. The gelatin is added to the food processor and blended again until smooth.
Dill, celery salt, and pepper are used to season the mousse.
The mousse can be piped until a mini muffin tin for the perfect amount of mousse on top of a cracker.
The muffin tin is placed into the fridge until firm, and then you can place it on a cracker. Top with a shrimp and a little dill weed for a tasty appetizer.
Carrot Mousse
Carrot mousse is made by cooking carrots until they are fork tender. The carrots are blended in a food processor along with cream cheese to create the mousse base.
Heavy cream, pepper, and cumin are blended until the carrot and cream cheese base to create this vegetable mousse.
Carrot mousse can be piped into ramekins and topped with a few sesame seeds.
Serve carrot mousse with parmesan chips on the side, or you can use the carrot mousse as a dipping sauce.
Parmesan Mousse
Parmesan mousse is a cheesy, and creamy mousse that you can use on top of vegetables or crackers for a memorable appetizer.
Parmesan mousse is made by heating heavy cream until it’s reduced by half of its volume.
Freshly grated parmesan cheese is added to the heavy cream and whisked until smooth. The cream is set aside until it’s room temperature.
The mousse needs to chill to thicken up for about an hour before it’s ready to be piped.
Shrimp Mousse
Shrimp mousse is a unique mousse that you can serve on crackers, or use as a dip for a party.
Shrimp mousse is made by blending shrimp that have been cooked and cooled and toweled dry. When the shrimps are a quite fine, they are finished and you can set them aside.
Cream cheese and whipping cream are beaten together until light and creamy.
The shrimp can be added to the mixture, along with chopped up chives, finely chopped parsley, lemon zest, fresh lemon juice, hot sauce, garlic powder, and salt and black pepper.
Once the mixture has all of the spices mixed in, it can be chilled until it’s firm enough to pipe.
Basil Mousse
Basil mousse is made by heating heavy cream and infusing fresh basil leaves into the cream.
The basil leaves and cream are blended, and then strained to remove any of the leaves from the cream.
More heavy cream is added to the mixture, and then it’s placed into the freezer for 45 minutes.
Just before the cream comes out of the freezer, white chocolate is melted and set aside to be added later.
The cream will come out of the freezer, and whipped until light and fluffy The white chocolate can be folded into the mousse to create a sweet and savory mousse treat.
Goat cheese mousse is made by whipping together goat cheese, powdered sugar, and almond extract.
Whipped cream is beaten until stiff peaks formed, and a third of it is beaten into the goat cheese mixture.
To make the goat cheese mousse light and fluffy, the rest of the whipped cream is folded into the goat cheese.
Chill the mousse until you are ready to pipe the savory mousse.
Chicken Liver Mousse
Chicken liver mousse is made by cooking chicken liver with thyme and butter. The pan is deglazed with brandy and maple syrup to give it a hint of maple flavor.
The chicken livers are pureed until smooth, and the is folded until whipped cream that has formed stiff peaks.
The mousse is chilled until it’s ready to piped. You can serve chicken liver mousse on top of crackers or fresh bread.
As an Amazon Affiliate, I earn from qualifying purchases.
Cheese balls are a creamy, savory appetizer that look unique from its circular shape.
You can serve different types of crackers, pretzels, breads, vegetables and pita chips with your cheese ball for a variety of dipping choices to choose from.
Arrange your crackers, vegetables, etc. around the cheeseball so it can all be on one plate.
It’ll be easy for your guests to pick and choose which accompaniment they want to try your cheese ball with.
Artisan Crackers
Artisan crackers are a crunchy and crisp cracker than is quite thick. You can actually make your own using favorite additions – dried cranberries, pumpkin seeds, pistachios, dried apricots, etc.
If you’re making a cranberry based cheese ball, you could add dried cranberries to your artisan crackers for matching flavors.
Everything sourdough crackers are a bit salty with a hint of sourdough flavor, which pairs well with the delicious savory cheese ball.
Pretzels
Pretzels are crispy and thin, and are quite dry when eaten by themselves. Pretzels have a salty outer layer on the outside of them.
Pretzels work well with a cheese ball for a very small sampling of the appetizer.
Celery Sticks
Celery sticks are a juicy, stringy vegetable you can use to dip into the cheese ball with.
Celery sticks are a great addition to the crackers to serve with your cheese ball.
Carrot Sticks
Carrot sticks hold up well when you dip them into a cheese ball. Carrot sticks should be cut into thin pieces, not too big so they can take one dip, and then enjoy their appetizer (no double dipping!!).
Pita Chips
Pita chips can be flavored with many different combinations of spices and herbs.
Parmesan herb garlic pita chips are a delicious pairing for a cheese ball.
You can even make a spicy version of pita chips using cayenne pepper and paprika adding a bit of heat to your cheese ball appetizer.
The baguette slice is brushed with olive oil, and toasted until it has crisped up.
The cheese ball can be spread on top of the crostini for a crunchy and creamy cheese appetizer.
Sourdough Bread
Sourdough bread has a tangy flavor to it. It’s savory bread that goes well with creamy cheese ball as an appetizer.
You can cut the sourdough into smaller pieces, enough for about 2 bites.
Sourdough bread is a nice change for pairing a cheeseball since most people only use crackers to dip into the cheese ball with.
French Bread
French bread is a mild flavored bread with a crusty outer layer.
French bread works well with a cheese ball because the cheese flavors overpower the bread, leaving you with sharp cheddar and herb flavors. Yum!
Water Biscuits
Water biscuits are a crumbly cracker that has a hint of salt flavor.
Water biscuits are a fragile cracker, therefore when you bite into it, it makes a bit of a mess.
Since water biscuits have more of a salty flavor to them, and are quite thin as crackers go, they add a bit of a variety for serving them with a cheese ball than just regular crackers.
Saltines
Saltines are buttery and crispy crackers with a hint of sea salt flavor.
Saltines are a classic cracker you can serve with your cheese ball.
Roast 220 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
Place 220 g of hazelnuts into a food processor.
Add 1 tbsp of granulated sugar.
Blend the hazelnuts on low, and then on high until the hazelnuts are a fine texture. They only need about 10-25 seconds of blending in total. You don't want to overdo it and make a paste.
Your hazelnut meal is ready to use. Store it in an airtight container at room temperature for any leftover hazelnut meal.
Zucchini muffins are made by shredding zucchini into fine pieces.
Zucchini muffins are unique in that the recipe has an add in feature where you can pick if you want to add nuts, chocolate chips, or fruit to complete your muffins.
The batter of the zucchini muffins is flavored with cinnamon, and vanilla extract, making these muffins taste delicious with a cup of tea in the afternoon.
Peanut butter and vanilla extract are added to the muffin batter to flavor the muffins. Sour cream is added to the muffin batter which makes them have a bit of a tangy taste to them.
The chocolate chips melt in the oven, making these muffins irresistable!
As an Amazon Affiliate, I earn from qualifying purchases.
French fries with their crispy outside, and fluffy potato inside, can have delicious savory toppings added to them to make them a meal in itself!
You can add gravy, cheese curds, chili beef, homemade cheese sauce, guacamole, and pepperoni to make your own French fries with these tasty toppings right at home.
Poutine
Poutine is a classic topping for French fry fries.
Poutine is made by making your own gravy, and drizzling the gravy over the fries.
Add cheese curds on top of the fries, and serve!
The cheese curds will begin to melt onto the piping hot fries and gravy.
The cheese will be stringy from melting onto the fries.
Chili Cheese Fries
Chili cheese fries are made with savory chili beef, and homemade cheese sauce.
Chili beef is coated in chili spices (garlic, chili powder, cumin) and cooked in tomato paste, with tomatoes and kidney beans.
The cheese sauce is made with heavy cream, making it extra rich and creamy. The chili cheese sauce is flavored with garlic powder, chili powder, onion powder and cumin.
Sharp cheddar cheese is melted into the cheese sauce and whisked until smooth.
When you’re ready to make your fries, assemble them by adding chili beef to the fries first.
Drizzle the cheese sauce on top of the fries. Garnish with a few green onions.
Begin by cooking ground beef with a bit of garlic and onions. Flavor the beef by adding chili powder, and paprika.
Add the beef on top of your cooked French fries, and top with shredded Monterey jack cheese. Cook the fries in the oven again to melt the cheese onto the fries.
After the fries come out of the oven, top them with pickled jalapenos, and parsley.
Mix together a bit of hot sauce into sour cream and drizzle the spicy sour cream on top of the fries. Serve immediately.
Pizza French Fries
Pizza fries are a bit unique, in that the fries act as the “crust” of the pizza. The fries are mashed and pressed together to make the pizza crust on a heat proof pan.
The fries are topped with marinara sauce, shredded mozzarella, and slices of pepporoni.
The pizza fries are baked in the oven until the cheese has melted through.
Chorizo fries are made by cooking the chorizo with a diced bell pepper, and adding them on top of the fries.
Add slices of jalapenos, radishes, and onions to the fries. If you don’t want to put raw onions and jalapenos on top of the fries, I recommend sautéing them with the chorizo and bell pepper.