FOODIË: Rosemary Smoked Gouda Cheese Nibble

It’s the time of the year where everyone needs a good Hors d’oeuvre recipe and what’s better than delicious?  Super easy! 

Cherry Wood Smoked Bacon and Eggs, Roasted Tomato and Havarti, Andouille Sausage & Cheese, the perfect Nibbles! 

This recipe is super versatile and with so many topping possibilities you are sure to satisfy every guest.  

Try out our favorite flavor combo the Rosemary Smoked Gouda Cheese Nibble topped with a Sweet and Sour Chicken Meatball. Yes, it’s as good as it sounds! 

Ingredients:

1 Package of Aidells Sweet & Sour Chicken Meatballs  

1 Pouch of Bisquick Three Cheese Biscuit Mix

Smoke Gouda (I get about 4 sandwich slices from my grocer deli)

Sour cream

Fresh Rosemary 

Minced Red Onion (not a fan of onions, try substituting fresh chives)

Tools:

Mini Cupcake pan

Non Stick Cooking Spray

Mini Ice Cream Scoop or a Teaspoon

Directions:

1. Slice your Aidell Chicken Meatballs in half and cook. I prefer to sauté them on the stove top with a little olive oil to prevent sticking.

2. Preheat your oven to 350°

3. Mix the Bisquick Cheese mix according to the package directions. I add in a couple of tablespoons of sour cream to give the biscuits a creamer texture!  

4. Cut your Smoked Gouda slices into small pieces to top your muffins

5. Spray your mini cupcake pan with a Non Stick Cooking Spray.

6. Using your teaspoon or mini scooper fill the muffins tins halfway you’ll want to leave space for them to expand and for your yummy meatballs!

7. Top each muffin with one piece of Gouda.

Sprinkle minced onion and rosemary atop of each muffin. 

8. Place one Chicken Meatball half atop of each muffin

9. Bake your nibbles in the oven at  350° for 20 minutes 

10. Remove your nibbles from the oven and serve warm! 

Yields: 24 mini muffins