Comments on: Gruyere Cheese Mini Appetizers

By: Rachel

Rachel — Tue, 04 Dec 2012 00:59:35 +0000

Tonja:

I’m a huge fan of serving soup in little tiny cups as an appetizer. You’d still need a way to heat the soup. For example, tomato soup served in espresso cups, or shot glasses – is super fun and easy. I bought 25 shot glasses at IKEA and I often serve soup in them as a first course. Even kids love it.
Rachel

By: Rachel

Rachel — Tue, 04 Dec 2012 00:57:17 +0000

Tonja:

To be totally honest, I’ve never had any leftover to try them later. I imagine that they aren’t nearly as good cold. Can you reheat them briefly in a really hot oven?? If you had access to a 400 degree oven for just 2-3 minutes, that might make a big difference. Do you want me to think about another option that would travel better??

Rachel

By: Tonja

Tonja — Mon, 03 Dec 2012 18:08:32 +0000

Do they need to be served fresh from the oven? I am bringing “orderves” (I swear, that is how it was spelled in the Jooners request!!) for a teacher’s luncheon and thought these might be just the thing…… (they also wanted “meet orderves”…. seriously??!!)

By: Tamara

Tamara — Thu, 22 Nov 2012 20:19:21 +0000

Saved my Thanksgiving! I re-read our host’s text an hour
ago and realized in addition to wine we were to bring an
appetizer. Had Gruyere on hand along with other ingredients
So googled for a recipe and yours came up. Just finished
second batch. Delish. THANKS!

By: Rachel

Rachel — Wed, 25 Apr 2012 13:57:03 +0000

Deborah:
I love that story! I always thought that Belgians and Canadians had good taste. This proves it.
Best,
Rachel

By: Deborah

Deborah — Wed, 25 Apr 2012 10:17:58 +0000

Rachel, I stumbled across your lovely blog while trying to find a last-minute recipe for hot cheese appetizers. Your recipe looked pretty promising so, 20 minutes before my Dutch/Norwegian guests arrived I popped them in the oven and held my breath.
Nary a one was left. Not only did the guests love them, but the Belgian/Canadian contingent that is my partner and me did too – and I’m making them again this afternoon for the bridge club.
Thanks for posting it, and I look forward to finding more nummy things here.

By: Melina

Melina — Fri, 28 Oct 2011 06:52:53 +0000

The pictures. The food. The wit. When IS the cook book coming out?

By: Rachel

Rachel — Tue, 06 Sep 2011 04:02:33 +0000

Freeze them and then defrost overnight and reheat!!

By: rita

rita — Sat, 03 Sep 2011 15:56:49 +0000

can these be made ahead and refrigerated?…or frozen?

By: Rachel

Rachel — Tue, 10 May 2011 03:50:44 +0000

Bonnie – your guests will thank you. I promise.
Yours,
Rachel