A crisp, golden crust and gooey cheese are the hallmarks of this irresistible appetizer – and you won’t believe how easy it is to prepare!
I have a stash of stained and tattered recipe cards (always a good sign!), which I consistently return to when I need something quick, foolproof, and guaranteed to please.
Baked havarti is one of those time-tested recipes.
Conveniently, the recipe requires minimal time in the kitchen and allows for advance preparation, both so helpful when entertaining. It’s a recipe to keep in your back pocket any time you need a simple yet special appetizer for New Year’s Eve, the big game, or a casual gathering of friends.
When describing the irresistible appetizer to someone for the first time, I often remember the feedback, Sally Jarvis, a dear family friend, shared with me years ago: “The baked havarti looks showy, like it required a lot of effort, but it’s really quite easy. That’s my favorite kind of cooking!”
Mine too!
A hint of Dijon pairs beautifully with the havarti, a buttery cheese that melts to gooey perfection. For best flavor, I recommend using havarti with dill. (It’s widely available.)
Simply wrapped with a shortcut crust and then baked until golden brown, the finished product is a crowd-pleasing alternative to a cheese board. A bowl of mixed nuts and some crudités will effortlessly bolster the offerings and achieve a well-balanced spread.
I often assemble the havarti several hours in advance, and then cover and refrigerate. Just before company arrives, I pop it in the oven. (In this case, I do like to rest the wrapped havarti on the counter for 20-30 minutes before baking to take off the chill.)
A pleasant aroma will welcome your guests and, chances are, they will be requesting your recipe!
Baked Havarti with Dill
Ingredients
- 1 (8-ounce) package Original Pillsbury Crescent Rolls
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon chopped fresh basil
- 1 block Havarti cheese with dill (aim for a block in the 7- to 9-ounce range)
- 1 egg, lightly beaten
- 1 teaspoon sesame seeds, poppy seeds, or a combination
- For serving: crackers and optional apple slices
Instructions
- On a piece of parchment or wax paper, unroll the crescent rolls and press the seams together to form a rectangular piece. This will be wrapped completely around the piece of the cheese. I think it is easiest to pull apart the rolls, put them back together so they are slightly overlapping, and then press together so the edges are well sealed.
- Spread the Dijon evenly over the dough, and then sprinkle with the basil.
- Place the Havarti in the middle of the dough. Bring the dough up and around the cheese, pressing along the edges to seal. The parchment or wax paper will help you lift the dough without over-stretching or tearing it. Tip: I end up with excess along the two short edges, so I slice this off, twirl the two strips of dough and lay them crisscross along the top for an easy, decorative touch. (See photo.)
- Place on an ovenproof serving dish. No need to grease. Prep ahead tip: At this point, you may cover and refrigerate the wrapped havarti for several hours. Rest on the counter for 20-30 minutes before baking.
- Preheat the oven to 350℉. While the oven is heating, brush the beaten egg all over the dough, and then sprinkle with the sesame and/or poppy seeds. (Note: You won't use all the beaten egg, but it's the key to a glossy, golden brown crust.)
- Bake, uncovered, for 20 minutes or until golden brown. As all ovens vary, check a few minutes early. When the top is nicely golden, remove from the oven and allow to rest for 5 minutes before serving with crackers and optional apple slices.
Recipe first posted December 29, 2013.
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