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French Onion Cheeseball

1 sweet onion, thinly sliced
1 Tbsp. unsalted butter
½ cup white wine
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and sauté onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

SIMILAR RECIPES
Caramelized Onion & Bacon Empanadas

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

Caramelized Onion Bread Bowl

1 medium onion, sliced
2 Tbsp. olive oil
2 Tbsp. Halladay's Caramelized Onion Farmhouse Artisan Dip
⅓ cup cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Sauté sliced onions in olive oil until caramelized; combine with remaining ingredients. Pour into bread bowl, cover with foil and bake for 1 hour, or until hot and bubbly.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened
2 Tbsp. butter, softened
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.

Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 ½-2 inches in diameter), destemmed
2 Tbsp. olive oil
¼ tsp. salt
¼ tsp. pepper
1 (8 oz.) bar cream cheese, softened
½ cup mozzarella cheese, shredded
1 Tbsp. Halladay's Boursin Cheese Seasoning
1 oz. thinly sliced prosciutto

Preheat oven to 450°F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.