Description

Delightfully cheesy and herb-infused Parmesan Cheddar Basil Bites, perfect as a savory snack or appetizer. These bite-sized treats combine sharp cheddar, nutty Parmesan, fresh basil, and a buttery dough that bakes to a golden, crisp perfection.

Ingredients

Scale

Cheese and Dairy

2 ½ cups shredded Cheddar Cheese
½ cup butter, softened
5 tablespoons half-and-half
1 ½ cups grated Parmesan cheese

Dry Ingredients

1 teaspoon kosher salt
1 ½ cups all-purpose flour

Herbs

3 tablespoons finely chopped fresh basil

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the bites evenly.
Mix Cheese and Wet Ingredients: Using a mixer on medium speed, beat together the shredded Cheddar cheese, softened butter, half-and-half, and kosher salt until the mixture is smoothly blended and creamy.
Add Dry Ingredients and Basil: Gradually add the all-purpose flour, grated Parmesan cheese, and finely chopped fresh basil to the cheese mixture. Beat just until all ingredients are combined to form a dough.
Shape the Dough: Turn the dough onto a well-floured surface. Divide it into three equal portions, rolling each out to about 1/8 inch thickness. Use a star-shaped cutter to cut out the bites.
Arrange on Baking Sheets: Place the cut-out pieces 1 inch apart on baking sheets lined with parchment paper, ensuring they have enough space to bake evenly without sticking.
Bake the Bites: Bake in the preheated oven for 11 to 14 minutes or until the bites are golden brown.
Cool the Bites: Remove from oven and let the bites cool on the baking sheets placed on wire racks for about 30 minutes to firm up before serving.

Notes

Ensure the butter is softened for easier mixing and better texture.
Roll out dough evenly to ensure uniform baking.
Parchment paper prevents sticking and makes cleanup easier.
Can be stored in an airtight container at room temperature for up to 3 days.
Fresh basil can be substituted with dried basil; use 1 tablespoon if dried.
For a gluten-free version, try substituting the all-purpose flour with a gluten-free blend.