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This installment of cheese o’clock is the exceptional salivate-r that is the peach blue cheese crostini.   Just be warned: every single bite may be followed by a maniacal laugh of delight and surprise- so if you’re on the shy side, you might want to eat the first few solo.


1 baguette,  cut into 1/2 inch diagonal slices
2 tbsp olive oil
1 clove garlic
2 peaches (ripe but firm), sliced
8 oz. blue cheese
2 tbsp honey


1. Preheat oven 400 degrees

2. Place baguette slices on a baking sheet- cover in aluminum foil or parchment paper to avoid the mess.  Lightly pour olive oil over bread slices.

3.  Bake for 5 minutes, or until the toasts are lightly golden. Remove from the oven and rub each toast with the raw garlic clove. Arrange the peach wedges over the bread. Divide the cheese over the peaches and place back in the oven for another 5 to 7 minutes. Remove and drizzle honey over crostinis.  Serve immediately.

Source: Bev Cooks


Years of heavy snacking has taught me that triscuits, peppered salami, and sharp cheese is THE ultimate, infallable savior for the hungry, angry, and hangry alike.

What you’ll need:
Gruyère cheese
10 oz peppered salami
hot sauce (optional)
dijon mustard (optional

I called this one the hungry dude because it could be the snacking solution equivalent to that of those gross frozen meals for the hungrier gent..Hungry Man dinners.  So manly. Remember those commercials?



1 tube of crescent roll dough (8 rolls)
2 oz medium brie
4 tbsp your favorite jam, I used triple berry
1 tbsp honey


1.  Preheat oven to 375 degrees. Open a tube of crescent roll dough and unroll them onto a baking pan, spacing evenly. (I’ve never bought this before and I guess the tube *pops* when you open it.  I did not see it coming and jumped like this bun

2.  Spread a half tablespoon of jam onto each triangle of dough.

3.  Slice the brie into pieces and place on the widest side of the dough. Roll dough from widest end to point. Bake in the oven for 11-13 minutes, until golden brown. Drizzle honey over each roll.  Serve warm.





Adapted from: The not so desparate chef wife


Roquefort is easily one of my favorite cheeses.  It’s a medium, creamy blue that’s super soft and apparently makes you live longer.  Blue cheese as the holy grail?  Seems legit.

Roquefort and honey on Petits Toasts:

Smear blue cheese on these tiny toast crackers then drizzle honey over it.





Have a nice weekend!


Cheese O’ Clock: Stackables

February 22nd, 2013


Snacks on snacks on snacks. Does anyone else like to make little Lunchables snacks when you encounter a cheese plate? Sure you do! When it all goes together so well, it’s so fun to stack everything you can onto one feeble cracker and chomp. Party in the mouth.

Baguette bread
sharp asiago or cheddar
green and kalamata olives
sausage, pepperoni, or chorizo
Dijon mustard

Sigh. So good so simple. Have a nice weekend!!



This is excellent and couldn’t be easier.  The original recipe called for canned chili, but I used turkey and white bean chili from the takeout section at Wegmans.


1 cup chili
4 oz. cream cheese, softened
1 tsp brown sugar
1 tsp hot sauce

Fritos Scoops


1. In a medium bowl, stir in chili, brown sugar, hot sauce until blended. Take cream cheese and cut into four 1-inch squares and place at opposite corners of the bowl.

2.  Microwave on HIGH for 3 minutes total- taking the bowl out at the minute-mark to stir.  Serve with Frito Scoops or tortilla chips



You can mix it up a little bit by add more tomatoes, peppers, taco mix, etc.  I added a few spoonfuls of the spicy corn relish below :)






“I guess these are healthier.. But mostly I don’t feel like dealing with scalding hot oil today.”

My friend Jenny introduced these to me a few months ago.  She’s summed up perfectly why one (especially the accident-prone. heyo.) would want to take an alternative route in making these delicious little nubs.

Prep time: 5-10 minutes
Cook time: 14 minutes
Makes 16 sticks


8 mozzarella sticks
8 egg roll papers (found in the refrigerated or frozen section)
2 tbsp water
2 tbsp vegetable oil
kosher salt


Preheat oven 400 degrees.


1. Cut egg roll paper diagonally.  Take half of a mozzarella and roll it from the corner to the end.


2. Brush the first end with water and fold towards the center. Press lightly.   Turn the stick over.


3. Repeat on the other side.


4. Place sticks 1-2 inches apart on foil over a baking sheet.


5. Brush sticks with oil. Be sure to oil both sides. Sprinkle salt.

6. Bake for 7  minutes. Remove sheet from oven and flip each stick over.  Return to oven and bake for remaining 7 minutes.  Let cool


Dipping sauces! I used marinara and sweet chili sauce. Next time, I’m going to make this sweet and sour sauce with dash of cayenne pepper or sriracha sauce.


My old roommate Chelsea and I made these mozza sticks last Saturday.  They were awesome.  I’m definitely making these again.

NOTE:  There was a small cheese spillage issue, in that half of the mozza sticks had cheese oozing out (ex. hollow cheese stick, 2nd to the left).    Chelsea and I took the good with the bad, because something beautiful happens when the cheese oozes out- baked cheese chips.

Despite this serentipitous cheese chip creation, I would like to avoid spillage in the future.  Jenny had the same issue and she suggested adding an egg wash over the oil,  saying perhaps the egg would bind them and make them crispier (bonus!).

Does anyone have any recommendations?? Please feel free to comment below

Have a wonderful weekend!



This is always a huge hit and is super easy.  You literally just plop the jelly on top of a block of cream cheese. The pepper jelly is sweet and savory and goes so perfectly with the soft, mild cheese.

8 oz. plain cream cheese
1/4 cup red pepper jelly
Water table crackers

Next week: Baked Mozzarella Sticks


This is the most addicting snack. Get your favorite jam and the sharpest cheddar you can find (or afford: 7-year cheddar is outrageous), and stack it on a salty buttery cracker.  This goes perfectly with white wine or blond beer.

Have a great weekend!



I’m starting a new segment on Fridays called cheese o’ clock. What is cheese o’clock you ask? or rather when?  Cheese o’clock is that time of day between lunch and dinner, that 6-8 hour stretch one goes between meals. Depending on the day of the week, it can range between 4 and 7pm and it is vital to those of us who get extra sassy when hungry.

Cheese o’ clock #1:

A mound of Boursin herbed cheese, chilled
2-3 tbsp minced sun-dried tomatoes (if not already soaked in oil, add a tsp of olive oil)
Best with bruschetta toasts, Melba snacks, or bagel chips

P.S. I bought these sun-dried tomatoes and put them in the food processor for 10 seconds.  They were too tough (textural-y speaking) to chop efficiently so if you can find them pre-minced or if you own a food processor, you are golden. Otherwise, it’s like dicing oil-slicked prunes.