In the Kitchen: Savory Gouda Bites


When you need a quick and easy hors d'œuvre for a party, this recipe is really fun to make. Since these savory bites resemble cookies, you'll have to tell your guests that these aren't sweet!

You can make these the day before serving. Using gouda, these savory bites are very light and mild tasting. You can decide whether or not to garnish with whole roasted cashews or other nuts.

One of our favorite places in North Carolina is the Biltmore Estate™ in Asheville. There are several great restaurants at the Estate and I've found them to be quite willing to share recipes, upon request, when dining there. They also hand out recipes during cooking demonstrations in the store beside the winery.

This recipe is adapted from a similar recipe in one of my favorite cookbooks, Bounty of Biltmore Cookbook, that is no longer offered online by the Biltmore Estate™. I purchased my cookbook at the Estate store several years ago.

Savory Gouda Bites

Preheat oven to 375°F
Makes 36

1/2 pound (8 ounces) gouda cheese, shredded (I use the food processor shredding blade)
1/2 cup butter, softened (not melted)

1 1/2 cups of plain flour
1 teaspoon DRY mustard
1/8 teaspoon salt
  1. Mix the gouda and butter together in a large bowl until well-blended and smooth.

  2. In a separate bowl, combine the dry ingredients.

  3. Add the dry ingredients, a little a time, to the gouda mixture and continue to mix.

  4. Continue to mix until the ingredients bind together into a soft dough. (This may seem like it will never happen, but keep mixing. The appetizers will not be toughened by the mixing)

  5. Roll the dough into 1 inch balls and place on a lightly greased baking sheet.

  6. If not using nuts*, press the ball to flatten slightly.

  7. Bake at 375°F for about 18 minutes (slightly brown).

  8. Let cool completely on a wire rack.

  9. Store in an airtight container.

*Optional Garnish:

36 cashews, roasted, whole, lightly salted

Press one whole nut into the top of each ball of dough before baking.

Photo by Freda Cameron. Recipe adapted from Bounty of Biltmore Cookbook, by Biltmore Estate™
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