1、Toasted 2-Cheese Confetti Crackers

Prep Time 10min. Total Time 11min. Servings 18 servings
A spread of mayonnaise, mozzarella and Parmesan cheeses, red peppers and green onions tops crackers and is microwaved for a warm appetizer or snack.

Toasted 2-Cheese Confetti Crackers recipe

Ingredients

Method

  • Combine all ingredients except crackers.
  • Spread onto crackers; place on baking sheet.
  • Broil, 6 inches from heat, 1 min. or until cheese mixture is hot and bubbly.

  • https://www.truecookbook.com/recipe/toasted-2-cheese-confetti-crackers-62002/

    2、Scandi cheese & crackers

    This healthy snack is perfect for combating the 4 o'clock slump
    Scandi cheese & crackers recipe

    Ingredients

    Method

    1. Dollop low-fat soft cheese, snipped chives and a few cornichons into a tub. Eat with wholewheat crackers.

    3、Sautéed asparagus, toasted almonds & Manchego cheese

    This springtime starter is a simple but effective combination of just five ingredients
    Sautéed asparagus, toasted almonds & Manchego cheese recipe

    Ingredients

    Method

    1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
    2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
    3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

    4、Roast aubergine with goat's cheese & toasted flatbread

    Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad
    Roast aubergine with goat

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.
    2. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
    3. Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.

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