72 Cheese Starters

Jaw-dropping cheesy starter recipes, perfect for parties.

Everybody loves a cheesy starter and we have them by the bucket load. From oozy, Melted Camembert with Cherry Jam, to Smoked Gouda-Chorizo Jalapeno Poppers and Crisp Mozzarella Sticks, we're bringing you the perfect starter for your festive parties.

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Broccoli and Stilton Quiche

1. Preheat the oven to 200°C/ gas mark 6. 2. Line the flan ring with the pastry and bake blind for 15 minutes. 3. While the pastry is cooking, blanch the broccoli and refresh in cold water. 4. In a bowl, whisk the eggs with the double cream. 5. A

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Melted Camembert with Cherry Jam

Sharp cheese accompanied by cherry jam makes a gorgeously melting moment.

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Celery, Parmigiano Reggiano and Black Truffle Salad

1. Clean and thinly slice the celery sticks. Put in a colander and sprinkle with salt. Leave to rest for 30 minutes, then squeeze out the water. 2. Mix the celery with shaved Parmigiano Reggiano, truffle, oil, salt and white pepper, and serve.

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Goat's Cheese and Sun-dried Tomato Profiteroles

Preheat the oven to 180°C / gas mark 4. For the profiteroles:Line a large baking sheet with parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add th

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Ricotta, Radicchio, Parmigiano Reggiano and Porcini Mushroom Tortelli

1. For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge for one hour minimum. 2. For the filling, wash and cut radicchio. Heat some oil in a pan, add the radicchio and let it soften. Remove

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Smoked Gouda-Chorizo Jalapeno Poppers

1) Preheat the oven to 190C/Gas 5. 2) Brown the chorizo in a frying pan over a medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. 3) Add the gouda, red onion, egg, cream cheese, sour cream, hot sauce and salt and p

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Italian Flatbread (Piadina) with Fontina and Prosciutto

Combine the flour, baking soda and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoon

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Frittata with Asparagus, Tomato and Fontina

1) Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. 2) Heat the oil and butter in a 24-cm-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-t

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Wild Mushroom Arancini with Mozzarella

Use up leftover risotto in this moreish Italian starter.

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Crisp Mozzarella Sticks

Pulse the melba toasts in a food processor to make semi-coarse crumbs; transfer to a medium bowl or dish. Mix in the breadcrumbs, oregano, 1/4 teaspoon each salt and pepper and the cayenne if using.Whisk together the egg whites, whole egg, garlic and

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Mozzarella in Corrozza

Slice the mozzarella and divide among 4 slices of bread. Top with the remaining 4 slices of bread. Whisk the eggs with the milk in a small casserole dish and sprinkle with salt and pepper. Add the flour to a casserole dish. Dust the sandwiches

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Butternut Squash, Apple & Onion Galette with Stilton

A hearty veggie main brimming with robust flavours.

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Spinach and Feta Pie

Cono Sur wine pairing: Bring out the flavour of the feta and pine nuts with the ripe palate of Pinot Noir.

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Fried Gorgonzola with Redcurrant and Kentish Ale Sauce

The ultimate cheesy indulgence.

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Smoked Gouda and Leek Tart

Preheat the oven to 200°C. On a lightly floured surface, roll the puff pastry to a 13-inch-by-10-inch rectangle and transfer to a parchment-lined baking sheet. Prick the pastry all over with a fork and scatter with the leeks and both cheeses. Spr

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Buffalo Chicken Cheese Balls

Have oil heated to 350 degrees F. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size

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Parmigiano Reggiano and Butternut Squash Soup

Make ahead and defrost as needed for the perfect Christmas starter.

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Venetian Rolled Pizza

1) Position an oven rack in the lower third of the oven and preheat to 210C/Gas 7. 2) On a lightly floured work surface, roll out the pizza dough to a 30 to 35-inch diameter circle, about 1-cm thick. Sprinkle half of the mozzarella over the dough.

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Parmigiano Reggiano Cheese Soufflé

Visit cheese heaven with this pure, unadulterated soufflé.

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Sweet Potato and Goat’s Cheese Samosas

A western twist on the classic samosa with tangy goat's cheese.

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Fresh Ricotta Crostini

Lay three layers of cheesecloth over a colander. Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 80°C. The milk will begin to just bubble and s

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Fried Ravioli

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 160°C. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

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Baked Brie

1) Preheat the oven to 180°C/gas mark 4.2) Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.3) Serve with cheese biscuits.

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Nine-Layer Cheeseburger Dip

Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside.Combine the

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Toasted Orzo Salad

All the flavours of the Mediterannean in a summery salad with cherry tomatoes and feta.

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Peach and Goat's Cheese Napoleons

Heat 2 1/2 cups water, the butter and cardamom in a medium saucepan over medium heat just to a simmer. Add the peaches, reduce the heat to low and cook until the peaches are very tender but not falling apart, 25 to 30 minutes. Cool in the liquid abou

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Cheese tortellini in light broth

1) Pour the stock into a heavy, large saucepan. Cover and bring to a boil over high heat. Season with pepper, to taste. 2) Add the tortellini to the saucepan. Simmer over medium heat until al dente, about 7 minutes. 3) Ladle the stock and tortel

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Cheese and Onion Quiche

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use s

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Crustless Spinach and Feta Pies

1) Position a rack in the centre of the oven and preheat to 200C/Gas 6. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and spring onions and cook, stirring, until dry, about 4 mins. Transfer

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Ham, Apple and Cheese Quesadilla

Preheat the oven to 95°C.Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly w

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Parmigiano Reggiano Cheese and Asparagus Tart

Fresh, tender asparagus spears make this light tart the perfect starter.

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Wilted Bitter Greens with Walnut Goat's Cheese

Try Anne Burrell's creamy goat's cheese with a crunch.

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Crostini with sun-dried tomato jam

For the sun-dried tomato jam: 1) Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, one tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning t

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Mixed Green Salad with Parmesan Crisps

For the crisps: 1) Preheat the oven to 190C/Gas 5. Line a baking tray with a silicone mat. 2) Make 4 even, very thin circles of grated Parmesan on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melt

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Fried Squash Blossoms

Ricotta-stuffed courgette flowers with a crispy beer batter coating.

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Ham and Cheese Quiche

Can you handle the entire tablespoon of hot sauce in this quiche?

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Goat's Cheese Beetroots

Nutty goat?s cheese sandwiched between beetroots with a honey-thyme dressing.

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Ben Tish's Date and Gorgonzola Croquettes

In a pan cover the dates with water and bring to the boil to soften, then strain lightly press in sieve to remove excess water and roughly chop. Make the béchamel in a separate pan and then add the cheese and dates plus salt and pepper to taste, t

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Baked goats cheese with red pepper dressing and grilled courgettes

1) Roll out the bread with a rolling pin and remove the crusts.2) Cut out two circles from one slice and a couple of rectangles from the other.3) Coat one side of each of the bread shapes with the beaten egg and stick to the goats cheese to completel

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Hedgehog Cheeseball

A fantastic nutty, cheesy centrepiece for any party.

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Caramelised Pears and Goats' Cheese with Chicory

Throw together a sweet and tangy warm salad with the freshest produce.

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Pear and blue cheese salad

Toss seasonal pears with crumbled blue cheese and a mustard dressing.

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Smoked Mozzarella and Ricotta Fritters

Little nuggets of smoky cheese make for the perfect Italian starter.

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Pear Gorgonzola tart

This delicious tart of cheese, pear and prosciutto is effortless and elegant.

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Blue Cheese Gougeres

These profiteroles are filled with blue cheese to make terrific bitesize treats.

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Blue cheese souffle with fresh figs and honey

1) Preheat the oven to 180C/Gas 4. 2) Prepare 4 ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess. 3) Make a thick bechamel sauce base by melting the 45g of butter over low-medium heat in a th

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Santorini warm country feta

1) Thaw the frozen filo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling. 2) Drain the feta cheese from the brine. Cut the block of feta using a thin, sharp knife into 6 slices,

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Goat's Cheese and Herb-Stuffed Radicchio Leaves

Fabulous finger food or a sublime starter, this dish is perfect for parties.

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Crisp Goat's Cheese with Pears and Chicory

1) Cut the pear quarters in half lengthways. Melt the butter in a pan and add the pears. Cook for two minutes, add the sugar and walnuts and cook for a further two minutes. Remove from the heat and keep to one side. 2) Trim the root off the chicor

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Cheddar and hard cider fondue

Have a blast dipping your favourite veggies into this fruity fondue.

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Cauliflower Soup with Melted Stilton and Caramelised Onions

To make the soup, melt the butter and oil in a large saucepan and add the garlic and onion and cook gently for 10 minutes until soft. Don’t let them brown though. Add the bay leaves, thyme sprig, potatoes and cauliflower. Stir together. Pour in

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Potted Stilton with Apple

Serve Lotte's Stilton on crusty sourdough bread with sweet cranberry relish.

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Parmigiano Reggiano and Wild Mushroom Risotto Balls

Traditional Italian arancini served with a refreshing crème fraîche dip.

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Open Lasagne of Parmigiano Reggiano and Prawns

Create a basil-drizzled restaurant-style dish at home.

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Edd Kimber's Baked Camembert

Preheat the oven to 180°C. Remove the lid from the Camembert and place it onto a baking tray. Using a sharp knife pierce numerous holes into the cheese and press the garlic and herbs into the holes. Drizzle with a little olive oil and lightly sea

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Gorgonzola, Pear and Parma Ham Puff Pastry Tarts

Preheat oven to 200°C. Score a 1cm rim around the perimeter of the pastry squares. Prick the centre all over with a fork. Brush pastry with beaten egg and sprinkle with pepper. Spread a little crème fraîche over the base of each tart and add a laye

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Welsh Wine, Goat's Cheese, Leek and Parma Ham Tart

Preheat the oven to 190°C. Grease a 23cm tart tin and line with pastry. Prick the base and sides and trim the edges, line with baking parchment and fill with baking beans. Bake blind for 15 minutes, remove the beans and brush with beaten egg, re

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Bruschetta Pizzaiola

Preheat the oven to 375 degrees F. On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan. In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir w

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Rosemary Shrager's Gougères

First put the water and butter into a small saucepan put onto the heat and bring up to simmer melting the butter. Now add the flour and mix well off the heat, make sure the roux is dry before adding the egg. Now add the egg bit by bit and be

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Courgette and Goat's Cheese Crustless Quiche

Serve slices of this cheesy quiche with salad for a simple starter.

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Bolitas de Queso

These cheese balls with chilli jam are perfect for sharing.

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Gorgonzola Salad with Pistachios and Balsamic Vinaigrette

This light, fresh salad is a must-have side dish.

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Twice-Baked Potatoes with Gorgonzola

These piping-hot spuds are packed with blue cheese, garlic and chives.

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Easy Goat’s Cheese Soufflés with Spiced Hazelnut Crust

Pre-heat the oven to 180°C.Toast the hazelnuts in the oven until a pale golden and then grind about 60g of the nuts to a rough powder in a spice grinder with half the cayenne pepper, a few good pinches of salt and the smoked pimenton.Melt the butter

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Tomato and Goat’s Cheese Tart

Preheat the oven to 220°C (gas mark 7). Place the tomato slices and onion wedges in a bowl, then add the olive oil, gently stir together and season with salt and pepper and the sugar. Trim the pastry into a 25-30cm (10-12in) rectangle and transfer

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Crustless Caprese Quiche

Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 te

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Heirloom Tomato Caprese Salad

Find heirloom tomatoes in all colours, shapes and sizes from your local farmers' market.

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Penne ai Quattro Formaggi

Four different types of cheese make the sauce for this truly Italian macaroni cheese.

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Grilled Apricots with Goat's Cheese

Preheat a grill to a high heat. Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - the

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Goat's Cheese Beetroots

Nutty goat?s cheese sandwiched between beetroots with a honey-thyme dressing.

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Sundried Tomato Kebabs

Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over