Appetizers, Snacks, Dips, Salsas and Spreads: Appetizers


Pesto Parmesan Cheese Bites


  • 1/2 cup plus 3 tablespoons water, warm or room temperature
  • 1 1/2 teaspoons molasses
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh, finely chopped basil (or 1 teaspoon dried)
  • 1 tablespoon fresh, finely chopped oregano (or 1 teaspoon dried)
  • 3/4 cup plus 2 tablespoons whole-wheat flour
  • 1 cup unbleached white flour
  • 1 teaspoon salt
  • 1/4 ounce (1 packet) rapid rise or bread machine yeast
  • 6 tablespoons store-bought or homemade pesto
  • 6 tablespoons shredded Parmesan cheese


  1. Add water, molasses, olive oil, garlic, basil, and oregano to bread machine pan (unless a different order is recommended by manufacturer). Add both types of flour to pan, and add the salt in one of the corners. Make a well in the center of the flour and pour in the yeast.
  2. Select the DOUGH cycle and press start. After a minute or so of mixing, look into the bread machine pan. If it looks like the dough needs a teaspoon or two of water, add that now.
  3. When the dough cycle is complete, about 1 hour and 40 minutes, divide dough into 8 pieces. Cut each of these pieces into 6 small pieces.
  4. Coat mini muffin cups with canola or olive oil cooking spray and press each small piece of dough into the muffin cup to make a bit of a shell. Spoon a slightly heaping 1/4 teaspoon of pesto into the center and sprinkle a slightly heaping 1/4 teaspoon of shredded Parmesan over the top of each.
  5. Bake the bread bites in a 400-degree oven until crust is golden brown, about 12 minutes.

24 servings (2 bites per serving)

Nutritional Information:
Per serving (2 bites): 62 calories, 2 g protein, 8 g carbohydrate, 2.5 g fat, 0.6 g saturated fat, 1.5 mg cholesterol, 1 g fiber, 118 mg sodium. Calories from fat: 36%.

© 2007 Elaine Magee

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Last Editorial Review: 1/8/2008