Apple Cheese Bites

This quick and simple appetizer combines the crisp sweetness of apples with the rich and savory flavor of cheese. The other ingredients complement the apple and cheese flavors with crunchy texture. The bites look decadent when arranged on a plate.

Apple Cheese Bites

Makes 10 to 12 servings

Ingredients

1 tablespoon lemon juice

3 apples (choose a crisp sweet variety like honeycrisp)

6 ounces of bleu cheese, softened (or substitute whipped cream cheese)

1/4 cup finely chopped celery

3 tablespoons chopped chives

3 tablespoons chopped walnuts

1/2 pomegranate arils

4 tablespoons honey

Fresh thyme leaves

Directions

Add lemon juice to a small bowl of water.

Lay apple on side and cut into 1/4 inch thick slices. Remove any seeds. To prevent browning, dip apple slices into bowl of water and lemon juice. Repeat with all apples.

Spread cheese on each apple slice. Mix together celery, chives, walnuts, and pomegranate arils and sprinkle mixture on each apple slice. Drizzle with honey and garnish with thyme.

Arrange on platter and serve immediately.

Original recipe from Kroger / Domex Superfresh Growers.

Marinated Olives

The salty punch of olives kick starts a cocktail hour or meal. Covering the olives in the the marinade adds a crisp and tasty twist that will have guests raving over the flavor. While it’s possible to use pitted olives, the marinade best complements a whole olive that retains its pit.

Marinated Olives

Makes 1 cup of olives that serves 6-8

Ingredients

1/2 cup extra virgin olive oil

1 cup mixed olives (e.g., castelvetrano, kalamata, manzanilla, picholine, niçoise, cerignola)

1 orange peel

2 garlic cloves peeled

1 sprig rosemary

1/2 teaspoon chili flakes

Directions

Peel orange leaving as little pith as possible. Peel garlic.

Warm olive oil in small sauce pan over low heat for about 7 minutes. Add orange peel, rosemary, and chili flakes to the oil and stir. Remove pan from heat and let marinade cool to room temperature.

Combine olives in bowl or jar. Pour marinade over olives, cover, and marinate overnight at room temperature before serving.

Recipe from Amanda Freitag’s The Chef Next Door.