Cheesy Thumbprint Appetizers with Hot Pepper Jelly
Delicious cheesy thumbprint appetizers filled with creamy cheese and topped with spicy sweet hot pepper jelly, perfect for gatherings.
Ingredients
For the cheese filling
- 1 cup grated cheddar cheese Use your favorite cheese variety if desired.
- 1 cup cream cheese, softened
For the dough
- 2 cups all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, softened
For assembly
- 1/2 cup hot pepper jelly Add to thumbprints after baking.
- 1 tablespoon water Optional, if dough is too crumbly.
- Fresh herbs like parsley or cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the grated cheddar cheese and softened cream cheese. Stir until well mixed and creamy.
- In another bowl, whisk together the all-purpose flour, garlic powder, onion powder, salt, and pepper. Gradually mix in the softened butter until the mixture resembles a coarse meal.
- Using your hands, bring the mixture together to form a dough. If the dough is too crumbly, add a tablespoon of water at a time until it holds together.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Using your thumb, press down in the center of each ball to create a well.
Baking
- Spoon the cheese mixture into the thumbprints, filling them about three-quarters full.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are golden brown and the cheese is bubbly.
- Remove from the oven and, while still warm, add a teaspoon of hot pepper jelly into each thumbprint.
Serving
- Let them cool for a minute before serving. Garnish with fresh herbs if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, they freeze well; reheat in the oven at 350°F (175°C) for about 10-15 minutes.