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Cheese Crisp Canapés

Recipes

Ingredients:

– 4 oz sharp Real California Cheddar cheese – 1/4 cup Real California Greek yogurt – 1 teaspoon vinegar or pickle brine – 1 teaspoon lemon juice – 1/4 teaspoon kosher salt – 2 teaspoon fresh dill, finely chopped, plus more for garnish – 1 cup cherry tomatoes, halved – 2 small dill pickles, sliced into coins – Flaky sea salt, for garnish :Cheddar, High Protein, Keto Friendly, Gluten Free
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Directions:

Prep Time: 10 minutes

Cook Time: 7 minutes

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Grate the cheese and divide into 12 small piles, evenly spaced across the lined baking sheet. Bake for 5-7 minutes, until bubbling and deep golden in color. Remove from the oven and let cool.

While the crisps cool, add the yogurt to a small bowl, and stir in the vinegar, lemon juice, salt, and chopped dill. The mixture should be tangy, a little salty, and still thick enough to hold soft peaks, so that it doesn’t run through the pores of the cheese crisps.

Once cooled, top each crisp with pickle slices, cherry tomatoes, and a dollop of dilled Greek yogurt. Garnish with additional dill and a sprinkle of flaky sea salt and serve! (The crisps can be prepared ahead of time, but it’s best to wait until serving to assemble.)

Yield: 12 canapés

Recipe by James Collier @PaprikaStudios

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