savory cheesecakes and stationary cheese hors d'oeuvres
Gorgonzola cheesecake with pistachio crust topped with port poached pears ( vegetarian)
Cheddar, pecan and red pepper jelly cheesecake (gf, vegetarian)
Tuscan pesto and sundried tomato cheesecake(gf, vegetarian)
Spinach, artichoke, olive and feta cheesecake (gf, vegetarian)
Sundried Tomato, Pinenut and Feta Cheese Torta (gf, vegetarian)
Black Bean, Roasted Corn and Cheddar Torta ( vegetarian)
Smoky Anchovy and Cream Cheese Torta - anchovies, smoked paprika, butter and cream cheese
Smoked Salmon and Goats Cheese Terrine topped with thinly sliced cucumbers (done just before serving) and salmon caviar roe.
Smoked Trout Cheesecake
Fig Almond and Date Cheesecake
you can see that the possibilities are endless - sometimes we bake the cheesecakes, but more often than not we just mix cream cheese and the various ingredients whipped together then layered. For example one of our standbys is cream cheese mixed up with crushed fresh garlic, dried oregano, dried basil and crushed dried red pepper flakes (a homemade version of rondele cheese) We then alternately layer this with fresh pesto and a homemade sundried tomato pesto or even a jarred version of adjvar - a eastern european red pepper and eggplant spread. It's pretty, delicious and easy. You can make several small ones instead of one large to keep displays fresh looking and dot around the table. Trick is to use a container or vessel that you line a large piece of plastic wrap, start with some colored mixture on bottom even a few pinenuts or herbs, then layer in the cream cheese mixture and alternative colored mixtures (one or more). Caterwrap the entire vessel and Refrigerate. When you get to the party you can unmold onto a plate or platter and surround with crackers or veggie discs. Alternatively you can use a pretty clear vessel and make layers. Another pretty way to garnish a cheesecake torta or ball is to use edible flowers which you would place after unmolding onto plate - pansies work really well.
You can see some examples in one of my old blog posts here
you can use a crust or not, sometimes I just dust the bottom of the pan with paprika + breadcrumbs or finely crushed blue corn chips to add some color
Served with crackers, sliced baguettes & corn tortilla chipsif you included corn tortilla chips and veggies with the selection (and keep them in a seperate basket then you have gluten free options
for those who need them which is more and more these days)
gorgonzola and nut encrusted green grapes - basically mix cream cheese with gorgonzola dulce, schmear on firm crisp seedless green grapes and roll in crushed nuts - pistachios or walnuts or almonds are great - pecans work too but make sure you toast them first (ditto for walnuts) Arrange platter to look like grape leaf cluster.
brie and apple sage goo (schroom girl's expression that I have adopted over the years) - slice up your favorite apple and sautee in pan with a good amount of fresh sage (not dried) and brown sugar or agave. I used maple agave recently. Can use other fruit too for example I also made an stationary appetizer last night mixing goats cheese with marscapone and layering with pears sauteed with fresh thyme and maple agave- served on mini cocktail biscuits..
you can pipe any of these cream cheese mixtures in to mini wonton cups or mini ice cream cones
nestle the cones in rock salt, or brown rice or colored beans for a pretty display
bigger cones (like the water fountain drinking cones) of cheese mixtures like
shredded cheddar, corn, green chilis, jalepeno, mayo, sour cream, chili sauce. - makes a delicious mixture,
nestle some in the bottom of the cone (could be a clear acrylic cone or shot glass like daviimandel was showing for crudite),
we used two pretzel sticks popping out of the cone- cute display and delicious.
most of these cheese mixtures also work well served in mini cocktail biscuits - which can be made up a day ahead and stored flat well wrapped. Great for table displays or passing. Alternatively you can spread or pipe on crostinis or fresh artisan bread slices. Use a raison walnut bread with a goats cheese or triple creme brie or even the garlic rondele or gorgonzola cream cheese.