Parmesan Cheddar Basil Bites

Looking for an addictive snack or appetizer?  These Parmesan cheddar basil bites are a real crowd pleaser and so easy to make!

 

 

Looking for an addictive snack or appetizer?  These Parmesan cheddar basil bites are a real crowd pleaser and so easy to make!  I love that you can use cookie cutters to customize them for any even or party too.  They are even fun to put in kids lunches for a treat.

The dough does freeze well for several weeks if you want to save dough to make fresh bites later on.

 

Cheddar Bites Variations:

Try swapping out the basil for other flavours. Rosemary, Chives, Tarragon or Cayenne are some great alternatives.

 

More delicious appetizer ideas:

If you are looking for additional appetizer realness, check out some of my favourite recipes including cucumber roll-ups, party meatballs, hot cheese dip, and mexi-casa cheese dip.

 

 

Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party!

 

 

PARMESAN CHEDDAR BASIL BITES

Yields: 3 Dozen  |  Time: 30 Minutes

 

Ingredients:

2 ½ cups shredded Cheddar Cheese

½ cup butter, softened

5 tablespoons half-and-half (10% Milk Fat Cream)

1 teaspoon kosher salt

1 ½ cups all-purpose flour

1 ½ cups grated Parmesan cheese

3 tablespoons finely chopped fresh basil

 

Directions:

 

Preheat oven to 350°

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Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil – beating just until combined.

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Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.

 

Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.

 

Parmesan Cheddar Basil Bites

4.58 from 19 votes
Cook Time 30 mins
Total Time 30 mins
Servings 36

Ingredients
  

  • 2 ½ cups shredded Cheddar Cheese
  • ½ cup butter softened
  • 5 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 ½ cups all-purpose flour
  • 1 ½ cups grated Parmesan cheese
  • 3 tablespoons finely chopped fresh basil

Instructions
 

  • Preheat oven to 350°
  • Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil – beating just until combined.
  • Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
  • Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.

 

Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party!

106 thoughts on “Parmesan Cheddar Basil Bites

          1. half and half is just that. a milk/cream combination. when you go to the store look in the dairy section and the carton will actually say Half and Half.

          2. Half-and-half is a liquid that’s half light cream and half whole milk. You buy it in the dairy section near the cream.

      1. I would presume the butter and cheese is moist enough to mix it . Would a egg or milk help if you find it’s not moist enough when u have it in the dough mix.

        1. I stored them in an airtight container for 3 days and they were soft and soggy. I was so mad at myself. Next time i’ll still make them in advance but i’ll crisp them up in the oven for a few minutes before i serve them. The flavor was great though!

  1. Made these for our New Years Eve munchies. They are yummy! I didn’t have the patience to use a cookie cutter. Rolled them out and cut them into squares. I also added cayenne pepper to the mix because we like things spicy! I used heavy cream because I didn’t have half and half, worked just fine. Thank you for the recipe!

  2. I see lots of questions about the possibility of freezing these yummy bites… Any success in freezing for a few weeks???

  3. These look lovely! I am trying to do more home baking instead of buying packaged foods so this will go on my list to try.

  4. 4 stars
    I love the look of these and I love cheese crackers so I was happy to come across this recipe. Tried making some today and was surprised that they aren’t crisp … tasty but surprisingly soft. I did try making them thicker or thinner but got similar results. What is the texture of these crackers when you make them? I love that I can cut them out in different shapes and do plan to try them again — I think a touch of cayenne would be nice (maybe in half the dough) and I would definitely reduce the amount of salt added or delete it altogether. With all that cheese and the salted butter there’s lots of salt without it (and I love salt!). Thanks for sharing the recipe.

  5. Would really like to know if they have to be eaten the same day or if they can be made a day ahead. I have a cocktail party and would like to try these. But its on a Thursday, so I would have to make the night before. Any information?

  6. 5 stars
    Just made these to take to a Christmas party. Yummy and festive. I will add a touch of red pepper for a touch of heat next time. Thanks for the recipe.

  7. 4 stars
    I just made a batch of these to take to a New Year’s Eve gathering tonight. They are SO good that I’m afraid not many of them will make it to the party!

    I do think they could do without the salt, and maybe some additional basil. Next time I make them–and I WILL make them again–I might add some onion or garlic powder and maybe some crushed red pepper to try out the different flavors.

    Mine turned out crunchy outside, a little softer on the inside, and we love them like this. Is that how yours turn out? Thanks!

  8. Hi, these look great! Could I make the dough a few days earlier and store in the fridge until ready to make them?

  9. Made these tonight. They are delish!! I am going to use them with a bourbon tomatoe bacon jam. Recipe was easy to follow. cind

  10. 5 stars
    These are awesome. We love them per the recipe, but we are going to also try rosemary (per one of the comments). We also thought either chipotle or jalapeno would be interesting (instead of the basil). We are going to make some batches for a July 4th party and we’ll let you know how the different flavors come out.

    BTW – we started mixing them with a hand mixer and because the dough was so stiff, we switched tot the stand mixer with the dough hook. If you want them crispier, put them on the wire rack after the recommended baking time and put them back in the oven for 2-3 minutes. Also, we experimented with a star cookie cutter with a star ‘hole’ cut in the center, and that made them crispier because they had more edges.

  11. 4 stars
    I just made these, found them to be a bit salty… however,… I used Sharp Chedda, most likely put more than required in… didn’t have half and half so added regular 2% milk.
    I also used coarse Kosher Salt… all this most likely had an effect.
    first pan was round… until hubby found my old star cutter in the top of the kitchen cupboards…
    then I made them thinner, who knows how thin or thick… I don’t worry too much… and I cooked the stars longer as well… they came out crunchier, and tasty, still a bit salty for my taste, however… would be great with a nice dip… and while I love Basil…. I would like to try them without it, and with some cayenne for the family members who love a bit of a bite… I honestly think this is a lovely recipe, and will definitely use it again. Thanks!!

  12. 5 stars
    I do some small scale catering and made these to go with antipasto skewers. I thought they were crackers but they came out like biscuit bites – which were awesome. I came back to your blog to see if I missed a comment and noticed that the title clearly states Parmesan Cheddar Basil Bites – NOT CRACKERS lol. They went fast and I was asked many times for the recipe. I will definitely make them again. I do agree with some other comments about putting just a smidge of cayenne in for a little more flavor but thought the salt content and amount of basil was perfect. I also used a smaller star cutter than I will next time and ended up with a zillion of them which meant a lot of extra time cutting. Thanks so much for sharing.

  13. 5 stars
    These are a HUGH hit in my sphere of family & friends! I looked through other comments to see if others had to add about a 1/2 cup of half ‘n half as the 5 tablespoons left it very dry! I also baked them for 15 minutes. They are my new favorite ‘cracker’ “D

  14. Made this and love them! I made mine a little thicker, closer to 1/4 inch, and had to bake longer, about 20 mins. for desired crispness. The remind me of Cheezits, Yum!
    Made about 65 stars!
    Thanks!

  15. I followed the recipe ingredients exactly but only made 1/2 the recipe due to my lack of enough cheese. I used a small 1″ maple leaf cookie cutter, as t is fall here in Idaho. Baked them 14 min. On stoneware. Brown and crispy. I’ll add cayenne to the other ball that is the fridge. Delish

  16. 5 stars
    OMG!! These were a HUGE success last week at cards!! I set them out and went to out my bag and purse away. I came back to a chorus of “who brought the star things??!” and “did you make them??” , “are they hard?” . I have never, in the approximately 4 years of monthly card games, come home empty handed!!!! We are a bunch of “mature” church ladies, so there is always plenty of yummy appetizers!! I was reminded, as we were leaving, of having promised to share the recipe. I forwarded the link when I got home!!
    Wanted you to know what a big hit they were and to let your followers know they need to give it a try !!!!!

  17. Just made these biscuits. Yum yum. I did not have half and half and used all cream. They spread out to thin biscuits. Next time I will reduce the cream quantity and add milk.

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