Cheddar and Sun-Dried Tomato Tidbits

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These savory Cheddar and Sun-dried Tomato Tidbits will disappear as soon as you set them on the table. Guaranteed. They’re a staple for entertaining of any kind. They’re a cinch to make, and freeze beautifully so you’ll always have them on hand to serve at a moment’s notice. Talk about a win-win!

Traditionally, they’re called Devonshire Tidbits, with olives starring as the main ingredient.  Personally, I have nothing against the olive. Not necessarily a favorite, but I do enjoy a good tapenade on occasion. My husband, however, who eats pretty much everything, despises them. He will not touch anything that contains olives, even if he can pick them out. So, to make this recipe more palatable and crowd-pleasing, a hit rather than a flop, I replaced the olives with sun-dried tomatoes to maintain a rich flavor, and added a smidge of cayenne for just the right kick.

Here’s the starting line up. We blend in mild and sharp cheddar cheese and lots of green onions.

Cheddar and Sun-Dried Tomato Tidbit Ingredients

Once all ingredients are combined, spread the cheddar and sun-dried tomato mixture thickly on the muffin halves.  Cut the muffin halves into quarters, and they’re ready to go in the freezer. Do not bake them at this point! The cheese mixture will be everywhere except on the muffin wedge.  Once frozen, store in a freezer bag.

Cheddar and Sun-Dried Tomato Tidbit Mixture on MuffinsWhen ready to serve, set them on a cookie sheet and pop in the oven frozen.  No thawing! And, presto!! You have one  great app. 🙂

If you’re looking for additional make-ahead appetizers, try our Asian Cocktail Meatballs and Baked Zucchini Bites. Cheers!!

Recipe
Cheddar and Sun-Dried Tomato Tidbits Served
Print
Cheddar and Sun-Dried Tomato Tidbits
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Savory Cheddar and Sun-Dried Tidbits are delicious, make-ahead appetizers that disappear in a blink of an eye.
Course: Appetizer
Cuisine: American
Servings: 48 pieces
Author: Kim Peterson
Ingredients
  • 1 ½ cups green onions, finely chopped
  • 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 teaspoon coarse black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup good quality mayo
  • 3 cups Cheddar cheese, freshly shredded (I like blending yellow and white)
  • ¼ cup grated Parmesan cheese
  • 6 English muffins, split into halves
Instructions
  1. In a large bowl, mix the first 8 ingredients until well combined. Spread thickly on muffin halves. Cut each muffin half into 4 wedges.
  2. Place wedges on a parchment-lined cookie sheet and freeze. Once frozen, store in plastic freezer bags up to 2 months.
  3. Bake tidbits frozen at 350°F for 15 minutes. These are great to have on hand year-round, and especially for the holidays.

Recipe Notes
  1. Take the extra few minutes to freshly shred cheese from your box grater. It melts much more smoothly than the pre-packaged stuff.
  2. Do not bake without freezing first! You'll have the undesirable result of the cheese mixture running off the english muffin wedge.

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