- 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
- In a large bowl, beat the cream cheese, Parmesan cheese, 1/4 cup bread crumbs, eggs, rosemary, garlic and cayenne until blended.
- 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.
- 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.
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
"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!"
"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"