Savory Holiday Appetizers & Sides Recipes

From savory appetizers to delicious side dishes,  Jarlsberg® Cheese is a must-have holiday ingredient sure to change the shape of your Holiday meal.

These recipes created in cooperation with Celebrity Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street,” make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests.

Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.

Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.

Holiday Deviled Eggs

Servings: 12

Ingredients

• 6          eggs
• ⅛       teaspoon salt
• ⅛       teaspoon pepper
• 1          teaspoon white vinegar
• 1          teaspoon mustard
• ¼       cup mayonnaise
• 1          cup shredded Jarlsberg Cheese

Topping options:

• Paprika
• Parsley
• Bacon
• Shredded Jarlsberg Cheese
• Cooked crab meat
• Scallions

I personally love Paprika, cheese, and bacon in my deviled eggs!

Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.

While eggs cook, chop parsley and scallions, if desired.

Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.

Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.

Spoon about 1 tablespoon of yolk mixture into each egg white half.

Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

Tomatoes Gratin

Servings: 4

Ingredients

• 4          tomatoes
• 2          ounces balsamic vinegar
• ⅓       cup extra-virgin olive oil, plus 4 ounces, divided
• 4          garlic cloves, sliced thin
• 4          sprigs fresh thyme (or equivalent dried)
• salt, to taste
• pepper, to taste
• 2          ounces pine (pignoli) nuts
• 8          ounces shredded Jarlsberg Cheese

Directions

Heat oven to 350 F.

Cut tomatoes in half. In bowl, whisk together vinegar, ⅓ cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.

In pan, toast pine nuts with remaining olive oil until golden then set aside.

When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

French-Style Marinated Cheese

Servings: 1 jar

Ingredients

• 6          ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
• 2          ounces black or green olives
• 1          small leek, bulb only (or small shallot)
• 1          tablespoon fresh oregano or tarragon (or equivalent dried)
• 1          teaspoon green or black peppercorns
• 2          sprigs fresh thyme (or equivalent dried)
• 1          clove garlic
• 2          tablespoons white wine vinegar
• 4          tablespoons extra-virgin olive oil
• 1          glass canning jar

Directions

Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.

To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.

Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

Find more ideas to elevate this holiday season at jarlsberg.com.