Garlic Herb Cheese Bombs – amazing cheese bomb biscuits loaded with Mozzarella cheese and topped with garlic herb butter. Easy recipe that takes 20 mins.
These garlic herb cheese bombs are the bomb. Period. It took me 10 minutes to prep, 10 minutes to bake, and in 20 minutes, these cheesy bombs were out of the oven and ready to be served. How sweet is that?
Garlic Herb Cheese Bombs Recipe
Makes 20 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
Recipe Source: Love Bakes Good Cakes
Ingredients:
2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt
Method:
Preheat oven to 400°F.
Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.
While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.
Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.
(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.
When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.
To find more springtime solutions, visit Culinary.net.
(Feature Impact) When it comes to snacking, ease is often at the top of the wish list. Not far behind, however, are fresh flavors and real ingredients.
That’s where NatureSweet shines by adding a little color to snack plates with its tomatoes, cucumbers and peppers. Fair Trade and B Corp-certified, the produce company is widely recognized for meeting the highest standards of social and environmental performance, supporting agricultural workers and making a positive impact.
That commitment and the belief that “the more you put into something, the more you get out” shows up in flavorful recipes like these Caprese Skewers. Coated in a flavorful, fresh balsamic glaze, these light, colorful snacks make everything from after-school bites to weekend entertaining more fun.
Perfectly paired with fresh basil leaves and mozzarella, the star is Constellation tomatoes – a blended, balanced mix of classic cherry tomatoes, sweet yellow tomatoes, mini-heirloom tomatoes and orange cherry tomatoes. Easy to enjoy as a standalone sweet-and-healthy snack or as a palette-pleasing ingredient in a variety of recipes, it’s truly a tomato for every occasion.
Or if you prefer savory, hearty snacks, these Bruschetta Bagels are packed with flavor. Homemade bagels are topped with juicy Glorys cherry tomatoes – perfect for grilling, sauteing, roasting, baking or simply snacking – creamy goat cheese and a splash of balsamic to create a bite that feels indulgent but is packed with fresh ingredients.
In small bowl, whisk olive oil, Italian seasoning, cracked red pepper flakes, garlic powder and salt.
Add mozzarella balls. Gently toss to coat. For best flavor, marinate in fridge overnight.
To assemble skewers: Thread tomato, folded basil leaf, marinated mozzarella ball, another folded basil leaf and another tomato. Repeat to make 12 skewers.
Place on serving platter. If desired, drizzle balsamic glaze over skewers on serving platter.
To make bagels: In bowl, mix yeast, sugar and 1/2 cup lukewarm water; let rest 5 minutes.
In separate large bowl, place flour and add yeast mixture, remaining lukewarm water and salt. Mix thoroughly with hands until homogenous mixture is obtained. Transfer to greased bowl, cover with plastic wrap and let rise 1 hour.
Once dough rises, place on flat surface and divide into eight equal parts. Form small dough balls and, using finger, make hole in center of each to form bagels. Place on baking sheet, cover with kitchen towel and let rise 15 minutes.
Preheat oven to 390 F.
In pot of hot water over medium heat, cook each bagel 5 seconds, making sure they do not stick to each other. Remove from water and drain thoroughly. Place on parchment paper-lined plate, sprinkle with sesame seeds and bake 25 minutes.
To make bruschetta: On cutting board, use knife to cut tomatoes in half. Transfer to bowl; add olive oil, garlic and basil then mix. Set aside.
To make topping and serve: Cut bagels in half, place on cutting board and use knife to spread goat cheese on each bagel half. Add bruschetta and drops of balsamic vinegar then sprinkle with salt and pepper, to taste.
There are faster ways to make lasagna. You can buy the noodles. You can twist open a jar of sauce. You can scoop ricotta from a plastic tub and call it done. And listen, I have done it that way plenty of times. No shame in a weeknight shortcut. Some days are built for survival, not scratch cooking. But lately, I have been taking the long way around. What started as a simple plan turned into something closer to a three-hour tour. Think Gilligan’s Island… except instead of coconuts and castaways, it was flour, goat milk and just enough determination to get myself in over my head. And I happily got lost in it. It began with milk from Cherry. Yes, I named her. Cherry, the nanny goat, has absolutely no idea she is now part of an Italian dinner situation.
Read the full feature from On The Table in your Thursday Bowie News.
