Need a fabulous party snack? These SPICY CHEESE STICKS are the best!
Before we go through suggestions on how to make these SPICY CHEESE STICKS, let me just say this: double the recipe. Because they’re so tasty and are always consumed at lightning speed, it’s best to keep that second batch on hand so you can roll, cut and bake them at a moment’s notice. Yes, friends, they’re that good!
People often ask for my suggestions on what to serve at cocktail parties, and this recipe always comes to mind. I love serving something that checks off many boxes.
Here’s what SPICY CHEESE STICKS provide:
IT’S NOT COMPLICATED
The ingredients needed to pull together this cheese stick dough are both readily available and super easy to prep.
You’ll need to grate cheese, chop chives and open a can of tomato paste. Yup, simple ingredients can produce stellar results!
FRESHLY BAKED GOODNESS
I like cutting the sticks out in advance and setting them aside on a baking tray. Once guests arrive, I pop them in the oven, and within minutes I have a warm and tasty hors d’oeuvre ready to offer.
I better mention too that they give off an awesome cheesy, butter-baked aroma too.
There’s no need to worry about plates or cutlery with these three-bite beauties; a simple cocktail napkin is all you need. People devour them within seconds – no fuss, no muss.
These buttery cheese sticks are the perfect munchies to serve with cocktails, and I often fill a glass with them and place it right on the beverage station.
CHANGE IS GOOD
December 2019 update! We’ve been playing around with this recipe a bit lately and have made one key change not mentioned in the attached video: chill your dough! We’ve discovered that making and then chilling the dough for at least an hour produces crispy cheese sticks that hold shape.
We also discovered one additional thing: these sticks are absolutely sensation when made with Manchego cheese and, shaped in circles. That said, we suggest you experiment with different cheeses and herbs each time you make them. Just share your discoveries in the comment section at the bottom of the post. Thanks!