Rosemary Cheese Patties Recipe
Rosemary Cheese Patties Recipe photo by Taste of Home

Rosemary Cheese Patties Recipe

Publisher Photo
"We’re a family that loves snacks," explains Judy Armstrong of Prairieville, Louisiana, "and I combined some of our favorite ingredients in this fast, easy and delicious recipe. Great for entertaining, it can be prepared ahead of time and browned just before guests arrive. It’s quickly doubled for a crowd and extra special with marinara sauce."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 3/4 cup seasoned bread crumbs, divided
  • 2 eggs
  • 1-1/2 to 2 teaspoons minced fresh rosemary
  • 1-1/2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Marinara sauce, warmed, optional

Nutritional Facts

1 serving (2 each) equals 157 calories, 12 g fat (6 g saturated fat), 61 mg cholesterol, 298 mg sodium, 6 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a large bowl, beat the cream cheese, Parmesan cheese, 1/4 cup bread crumbs, eggs, rosemary, garlic and cayenne until blended.
  2. Place the remaining crumbs in a shallow bowl. Shape heaping tablespoonfuls of cheese mixture into 1-1/2-in. balls; flatten to 1/2 in. thickness. Coat with bread crumbs.
  3. In a large skillet, brown patties in oil in batches over medium heat until golden brown. Drain on paper towels. Serve warm with marinara sauce if desired. Yield: 12 servings.
Originally published as Rosemary Cheese Patties in Simple & Delicious November/December 2006, p33

Nutritional Facts

1 serving (2 each) equals 157 calories, 12 g fat (6 g saturated fat), 61 mg cholesterol, 298 mg sodium, 6 g carbohydrate, trace fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Rosemary Cheese Patties

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 22, 2010

I actually didn't flatten the balls, just rolled them in the bread crumbs and browned them. I served them with toothpicks as an appetizer with marinara sauce for dipping. Yummy!

MY REVIEW
Reviewed Mar. 26, 2008

These were pretty good. I cut the recipe in half and used up some small amounts of asiago and romano with the parm. They didn't seem very sturdy since a couple broke while flipping but maybe it just needed a bit more crumbs to stiffen it up more. Will definitly make again. Thanks

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