Libum from Pompei by Easy Cook - Laka kuharica

Recipe for the ancient roman bread from Pompei.

Super Fast Fried Cheese Appetizer - Saganaki by Amos Miller

If you have a cast iron skillet, you can make a simple, delicious appetizer - fast! A cheese lover's delight! The Greeks call it 'saganaki' and you can use several different semi-firm cheeses to make this delicious and interesting treat in less than 15 minutes. The best cheeses to use are kefaloteri or kaseri, so try to obtain a…

Jalapeno Pizza Bread by Karen Harris

I first discovered this recipe on one of our family trips to Maui. Longhi's on Front Street in Lahaina, is always our first and last restaurant stop while we are there. I purchased their cookbook and have enjoyed their famous appetizer every since. This is a great recipe to accompany soup, salad or a glass of wine and a gentle…

Cheese coins by Nollian

Very tasty and pristavuchie cookies. Great idea for a buffet table. Spread cream cheese cookies or paste.

Hot Pizza Dip by Schnoodle Soup

Piping cheese, marinara and delicious toppings make this a must have for any football gathering!

CHEESE biscuits with rosemary and walnuts by Nollian

HERB GOAT CHEESE SANDWICH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HERB GOAT CHEESE SANDWICH

Fried Cheese by Jennifer Bass

Spanakopita by Evelyn Scott

Spinach and Feta Phyllo Triangles

Apple Brie Appetizer Soup by Sara Gray

Well, this appetizer soup certainly surprised me! It's reminiscent of a Brie appetizer that's garnished with apples, but made into a soup appetizer - a new twist on an old theme. Serve your guests this delicious appetizer and they'll want to skip dinner (just kidding!) It's delicate in nature and the riper the Brie cheese, the…

Pie with cheese and mustard by Nollian

Palotte Cace e Ove copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Marinated Mozzarella copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Fondue - Gouda/Gruyere & Bacon by Michael Chen

A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up). The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon). How much flour to add…

Pizzas by Linda Fillhardt