The Place


3 Cheese appetizers you should make this weekend

Posted at 1:50 PM, Dec 11, 2015
and last updated 2015-12-11 15:50:45-05

Harmons Grocery Cheese Monger Mariah Christensen shows us how to make three unique and delicious cheese appetizers.

Cheese Straws


1 package puff pastry, thawed in refrigerator overnight

1 egg

1 tablespoon water

1 cup Parmigiano Reggiano, shredded

1 teaspoon salt


For Italian Herb Cheese Straws add:

1 teaspoon dried basil

½  teaspoon dried oregano

½  teaspoon dried thyme

¼ teaspoon garlic powder

For Spicy Cheese Straws add:

1 teaspoon paprika

½ teaspoon cayenne pepper


  1. Preheat oven to 375° F.
  2. On a lightly floured surface roll out one sheet of puff pastry to 12x12 inch square.
  3. Beat egg with 1 tablespoon water.
  4. Brush puff pastry with egg mixture.
  5. Combine Parmigiano Reggiano, salt, and herb blend of choice.
  6. Sprinkle half of cheese mixture on this puff pastry.  Save half of cheese mixture for second sheet of puff pastry.
  7. Cut 12x12 inch square into 24 (½ inch) strips.
  8. Twist each strip and place on sheet pan.
  9. Bake for 15 minutes at 375° F until golden brown.
  10. Repeat with second sheet of puff pastry.

Pepperazzi Peppers Stuffed with Whipped Feta


24 Pepperazzi Peppers, drained, save juice

8 oz Feta cheese

3 Tablespoons mascarpone

1-2 Tablespoons Pepperazzi juice, if needed

2 Tablespoons basil, chopped (optional)


  1.  Mix feta and mascarpone until smooth.
  2. Stir in basil.
  3. If needed, add a tablespoon or two of Pepperazzi juice to make thin enough to pipe into peppers.
  4. Spoon feta into piping bag and fill each pepper.

Marinated Goat Cheese Spread


10 oz. log fresh goat cheese

1 Tablespoon each fresh basil, fresh rosemary, fresh thyme, and fresh oregano (you can substitute fresh dill or other fresh herbs), finely chopped

1/2 cup Sciabica extra virgin olive oil


  1.  Cut goat cheese into rounds and place in single layer in dish.
  2. Chop herbs and sprinkle over cheese.
  3. Cover with olive oil.

Serve with Harmons artisan bread and cut vegetables.