Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Cheese coins by Nollian

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

Fig and Parmesan Cheesecake by Evelyn Scott

Special Equipment: 10-inch springform pan

HERB GOAT CHEESE SANDWICH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HERB GOAT CHEESE SANDWICH

Ricotta & Spinach Fritters by Jennifer Bass

Four Cheese Italian Macaroni by Jennifer Bass

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…

Scroll with cheese and herbs by Easy Cook - Laka kuharica

This flavorful savory scroll is very easy to make.

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

Quark cheese bundt cake by Easy Cook - Laka kuharica

Simple, yet delicious and light cottage cheese cake. Ideal to serve with a whole fruit jam.

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…

“Cheese Bouquet” Muffins by Angellove's Cooking

We could enjoy our Cheese Bouquet Muffins for breakfast or serve them with a soup or salad for a light lunch.

Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy Fox

Risotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and…

Ricotta Gnocchi by Maria Gross

Simple pasta dish

Chesse-Stuffed Manicotti by Walter Sandsquish

The classic cheese dish from Italy, baked in a microwave.