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Life Love Liz

live. love. family. food.

Parmesan Cheddar Basil Bites

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December 31, 2014 · 83 Comments

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

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.

 

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

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°

InProcess_1

 

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.

InProcess_3

 

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.

 

4.5 from 11 reviews
Parmesan Cheddar Basil Bites
 
Print
Cook time
30 mins
Total time
30 mins
 
Serves: 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
  1. Preheat oven to 350°
  2. 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.
  3. Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to ⅛ inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
  4. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.
3.2.2802

 

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

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83 Comments
Filed Under: Appetizer Recipes, RecipesTagged: appetizers, new years eve

Comments

  1. Thalia @ butter and brioche says

    January 1, 2015 at 4:11 pm

    I love cheese biscuits! These look SO delicious, addictive and moorish. If I was to make the recipe, they definitely would NOT last very long..

    Reply
    • Claudette carpenter says

      January 10, 2017 at 1:45 pm

      The recepi don’t tell you what to mix with what,I wish they would give you more info

      Reply
      • Clair says

        November 11, 2017 at 6:56 pm

        I just made the recipe, and it had the list of things to mix together. perhaps you missed it?

        Reply
        • Smelly Mel says

          March 6, 2019 at 5:48 pm

          I’m a bit confused too… half and half of what a?

          Reply
    • Pat says

      January 11, 2017 at 8:32 am

      How can I get the recipe

      Reply
  2. Chris at Hye Thyme Cafe says

    January 2, 2015 at 12:51 pm

    It’s been a while since I whipped up a batch of crackers. I’ll definitely have to try these! 🙂 [#CraftyAndDelicious]

    Reply
  3. Aimee, The Crazy Craft Lady says

    January 6, 2015 at 1:08 pm

    These look super yummy, and I love how you used a fin cookie cutter!

    Reply
  4. Ginnie says

    January 8, 2015 at 12:50 am

    These look delicious, and I love the fun star shape:)

    Reply
  5. Thao @ In Good Flavor says

    January 9, 2015 at 2:07 pm

    I have made crackers a handful of times and these make me want to whip up a batch. They look great! I really like the addition of fresh basil.

    Reply
  6. Martha says

    July 14, 2015 at 11:34 am

    do you think I can make these ahead for a party and put them in the freezer for 3 weeks?
    Thanks!

    Reply
    • Micca Pirtle says

      May 29, 2019 at 9:33 am

      Can you freeze them

      Reply
  7. Rosie Gordon-Smith says

    August 3, 2015 at 3:41 am

    Can I ask what half and half is? I am in the UK and not sure what this refers too . Thanks

    Reply
    • Liz says

      August 3, 2015 at 4:21 pm

      It’s Single Cream 🙂

      Reply
    • Sandra says

      December 24, 2017 at 7:45 pm

      Half regular milk and half heavy cream.

      Reply
  8. Joy Lavkey says

    October 11, 2015 at 9:24 pm

    How long will they keep if frozen? I’d like to make them for my daughter’s wedding reception.

    Reply
    • Lori says

      December 6, 2016 at 12:38 am

      How many days do they stay fresh?

      Reply
      • Liz says

        December 19, 2016 at 1:30 am

        About 4-5 days if stored in an airtight container.

        Reply
        • Donna says

          December 19, 2016 at 11:42 pm

          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!

          Reply
  9. j widmer says

    October 18, 2015 at 6:30 pm

    what is half and half?

    Reply
    • Liz says

      October 23, 2015 at 12:25 am

      It’s half cream or 10%.

      Reply
  10. Jasmin M says

    November 4, 2015 at 5:00 pm

    Hi? Am I able to use shredded Parmesan instead of grated??

    Reply
    • Liz says

      November 6, 2015 at 1:24 am

      Yes, absolutely!

      Reply
  11. claude says

    November 7, 2015 at 11:25 am

    I’am French …could you help me what is ” half-and-half ” ??? Thank you .

    Reply
    • Chrissy says

      January 13, 2016 at 8:01 pm

      I’m Australian what don’t understand what half and half is can you clarify

      Reply
      • Liz says

        January 18, 2016 at 2:06 am

        It’s 10% mf.

        Reply
    • Clair says

      November 11, 2017 at 6:58 pm

      half and half is like milk with a bit of cream added. just creamier than ordinary whole milk…

      Reply
  12. Nell T says

    November 8, 2015 at 3:34 pm

    Do you know if these can be frozen? If so, how long?

    Thanks.

    Reply
    • Lorraine says

      December 2, 2016 at 7:36 am

      Can they be frozen

      Reply
  13. Lisa says

    December 2, 2015 at 1:44 pm

    Would like to know how far in advance can you make these? Do they need refrigerated? Can you freeze? Thanks

    Reply
  14. Sue says

    December 13, 2015 at 7:42 am

    Can wheat flour be used

    Reply
  15. Nicole says

    December 18, 2015 at 8:30 pm

    Can you use 3%milk?

    Reply
  16. Tawnia says

    December 31, 2015 at 5:26 pm

    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!

    Reply
  17. Mamaherbst says

    January 7, 2016 at 1:25 pm

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

    Reply
    • Liz says

      January 9, 2016 at 12:32 am

      I keep meaning to try but forget they all get eaten. They should freeze well but that’s just a guess.

      Reply
  18. Pam says

    June 24, 2016 at 1:16 pm

    I don’t like basil. Can you omit it or substitute something else

    Reply
    • Liz says

      June 25, 2016 at 10:02 pm

      I would just omit.

      Reply
    • Karen holtzman says

      September 29, 2016 at 4:37 pm

      Rosemary?

      Reply
  19. Anne-Marie Tvete says

    August 24, 2016 at 9:04 pm

    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.

    Reply
  20. Nancy Jenks says

    October 14, 2016 at 5:26 pm

    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.

    Reply
  21. Norma Berrios says

    November 1, 2016 at 5:57 pm

    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?

    Reply
    • Liz says

      November 4, 2016 at 10:41 am

      They can definitely be made ahead!

      Reply
  22. Lucy says

    November 13, 2016 at 2:20 pm

    I’m from South Africa … Could you tell what is 5tablespoons of half and half have no idea if we have half and half

    Reply
    • Liz says

      November 14, 2016 at 10:07 am

      It’s Cream with 10=12% milk fat.

      Reply
  23. Liz says

    November 15, 2016 at 10:24 pm

    Hi what do you mean half and half?

    Reply
    • Liz says

      November 21, 2016 at 2:16 am

      10-12% mf. I guess it’s called that here because its halfway between milk and cream.

      Reply
  24. Kerry says

    November 21, 2016 at 10:59 am

    Do these need to be served hot? Is there a recommended dip or anything?

    Reply
    • Liz says

      November 23, 2016 at 1:55 am

      No, I think they are extra yummy warm but they are still good cold!

      Reply
  25. Gwen says

    December 17, 2016 at 12:57 pm

    What would happen if I only had 1% milk on hand. Would it make much difference?

    Reply
    • Liz says

      December 19, 2016 at 1:24 am

      Should work just fine, you might need a little less though as half and half is thicker.

      Reply
  26. Mary says

    December 17, 2016 at 1:59 pm

    Would like to make a Christmas gift, how long will they store in airtight container?

    Reply
    • Liz says

      December 19, 2016 at 1:23 am

      4-5 days

      Reply
      • Mary says

        December 20, 2016 at 9:00 am

        Thank you!

        Reply
  27. Gayle says

    December 17, 2016 at 4:47 pm

    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.

    Reply
  28. Alyssa says

    December 19, 2016 at 9:18 pm

    Can I use butter milk instead of half and half?

    Reply
  29. Shelli says

    December 20, 2016 at 12:43 pm

    Making them 1 day in advance of the party. Should I store in the fridge or at room temperature. Have you tried reheating them?

    Reply
  30. Mary says

    December 24, 2016 at 9:26 am

    Can the dough be frozen ?

    Reply
  31. Juju says

    December 31, 2016 at 5:23 pm

    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!

    Reply
    • Liz says

      January 1, 2017 at 12:44 am

      Sounds like they turned out great!

      Reply
  32. Melissa Garfield says

    January 3, 2017 at 12:50 pm

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

    Reply
  33. CGillen says

    January 21, 2017 at 1:39 pm

    Are thsee crackers or biscuits? Serve with a spead or fig preserves?

    Reply
    • Liz says

      January 28, 2017 at 10:04 pm

      Biscuits

      Reply
  34. Cindy G says

    January 27, 2017 at 10:49 pm

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

    Reply
  35. Fati says

    March 14, 2017 at 6:44 pm

    Bonjpur svp vous pouvez me donner la recette des étoiles au parmesan et cheddar
    Merci

    Reply
  36. Beverly says

    April 4, 2017 at 4:19 pm

    We are trying to do foods with reduced carbs. How do you think Almond flour would work with this recipe?

    Reply
    • Marthie says

      August 22, 2018 at 6:50 pm

      That,s my exact question as my daughter and I are doing KETO for awhile. Have you tried them with Almond flour yet.

      Reply
  37. Barbara Arthur says

    April 20, 2017 at 1:38 pm

    Delicious. The dough freezes well.

    Reply
  38. Sue says

    July 3, 2017 at 3:09 pm

    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.

    Reply
  39. Tammi L. says

    September 16, 2017 at 2:37 pm

    These look amazing! I can’t wait to try them… just need to buy some cream and herbs! Pinned.

    Reply
  40. Clair says

    November 11, 2017 at 7:09 pm

    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!!

    Reply
  41. Melinda says

    December 12, 2017 at 12:38 pm

    What size cookie cutter do I use?

    Reply
  42. Cyd says

    December 23, 2017 at 9:17 am

    I was also curious about the size of the cookie cutter. Thank you

    Reply
  43. Eve Malley says

    June 17, 2018 at 2:04 pm

    made them Keto friendly and used Almond flour

    Reply
    • Marthie says

      August 22, 2018 at 6:52 pm

      Did they come out well for you?

      Reply
    • Theresa says

      December 24, 2018 at 5:37 pm

      Did you sub 1-1 for the all purpose flour?

      Reply
    • MJ says

      January 28, 2019 at 12:10 pm

      Awesome Eve, was wondering if they could be ketofied. Did you do 1:1 almond flour?

      Reply
  44. Kathy says

    November 28, 2018 at 4:44 pm

    Does anyone know if you can freeze the dough and cut them out a few weeks later?

    Reply
  45. Deana Slone says

    December 9, 2018 at 12:22 am

    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.

    Reply
  46. Tracy Franklin says

    December 12, 2018 at 12:48 am

    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

    Reply
  47. Helma says

    December 18, 2018 at 3:46 pm

    Helllo, What means half and half?

    Reply
    • Liz says

      May 5, 2019 at 8:52 pm

      10% mf cream

      Reply
  48. Jill Bastian says

    December 21, 2018 at 12:28 pm

    What a wonderful recipe! They are delicious! I used different cookie cutters/sizes, too. A definite favorite! Thank you.

    Reply
  49. Theresa says

    December 24, 2018 at 5:39 pm

    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!

    Reply
  50. Ginny says

    June 1, 2019 at 4:02 pm

    What size star cutter did you use.

    Reply

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