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.
This is one of those time-tested recipes.
Conveniently, the following baked havarti recipe also 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.
A hint of Dijon pairs beautifully with the havarti, a buttery cheese that melts to gooey perfection. Simply wrapped with a shortcut crust and then baked, the end result offers a delightful alternative to a cheese board. Add a bowl of mixed nuts and some crudités to bolster the offerings and achieve a well-balanced spread.
I often assemble the recipe 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!
- 1 (8-ounce) package Original Pillsbury Crescent Rolls
- 2 tablespoons 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
- Crackers and optional apple slices, for serving
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 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 it without over-stretching. Tip: I often have excess along two of the 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 for several hours. Set on counter for 20-30 minutes before baking.
Preheat the oven to 350℉. While oven is heating, brush the beaten egg all over the dough, and then sprinkle with the sesame and/or poppy seeds.
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.
This sounds delicious and I will definitely make it. We love the dill flavor, has anyone made this replacing the basil for more dill to amp up that taste?
Hi Patti, In all the years I’ve made this, I am now wondering why I haven’t tried with fresh dill in place of the basil! We enjoy that flavor as well, and I think it would enhance the milder dill flavor offered by the havarti. Perhaps someone else will see this and comment, but if you try in the meantime, please report back. And thank you for the suggestion!
I can’t begin to tell you how many times I have made this recipe, always to rave reviews. It’s easy but a little showy and has a wonderful aroma. I always serve it with crackers but you don’t even need them. It’s delicious as is. Thought it was past time I let you know. Thank you for another terrific recipe!
Such wonderful feedback, Sarah. Thanks so much for letting me know!
I make this with plain havarti. I serve it with warmed raspberry jam mixed with water to make a sauce. A crowd pleaser!
I love your raspberry twist on this, Paula. Thanks for mentioning and so glad it’s a hit!
What a good idea! I love havarti, but I’ve never thought to bake it in pastry like that. I’ll have to try this out!
Thank you…it really is a scrumptious combination!
thanks for sharing always looking for new recipes following from create it thursday I’m lorraine at http://lorrainesresources.blogspot.com
Thank you and nice to “meet” you, Lorraine!
Definitely a new favorite in our house! The gooey Havarti is just so good.
I am thrilled you like it!
The Havarti I have on hand is a “log” about 2″ x 6″ roughly. Is that what your piece looked like?
I have made with blocks of different proportions, and any will do as long as you completely encapsulate the cheese in the dough. That size sounds perfectly workable. Any extra dough can be sliced off and twisted across the top, if you wish. The parts with the extra dough are always my favorite: )
I had this the other night at a friend’s house. DELISH!!!! I literally had to move away from it!!!
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Oh my gosh! I love the cheese oozing out and you got fantastic color on the dough. I am making this for our next neighborhood Ladies Night. Thanks for sharing on Thursdays Treasures.
I love that you used cresent rolls instead of puff pastry! This cheese loving girl is loving this cheesy happy dish! Perfect treat for the Super Bowl:-) Hugs, Terra
Thank you, Terra! This recipe is always a hit and it is so easy to prepare. The Dijon and basil add an extra special flavor paired with the Havarti, too. Thanks for the comment!