Probiotic party food to hit your Christmas table with a “WOW”!

These cheese domes, made from dripped yogurt are a sensational appetizer with the colour and taste of Christmas and I promise it will be hard for anyone to stop at just one scoop. Perfect for serving at your next festive gathering.

Probiotic cream cheese, (or labne) made from homemade yogurt is easy to do. If it’s your first time, follow the instructions here. I used three and a half cups of homemade cow’s milk yogurt to make two cheese domes. Use half if you plan to only make one.

BASIL & WALNUT

Ingredients

1 cup dripped yogurt cheese
½ cup grated (lightly packed) parmesan or similar firm aged cheese
1/3 cup red capsicum, finely chopped 
1 heaped tablespoon of fresh chives, finely chopped
¼ teaspoon of salt
Grind of fresh black pepper
½ cup walnuts (preferably activated), finely chopped
½ cup fresh basil leaves, finely chopped
Crackers for serving

Method

1. In a medium bowl, mix the dripped yogurt and parmesan cheese together with a fork.
2. Add the capsicum, chives, one tablespoon of the chopped walnuts, salt and pepper and stir to incorporate.
3. Mix the remaining chopped walnuts and basil in a small bowl.
4. Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
5. Lightly press the walnut and cheese mixture into the cheese dome until the surface is completely covered.
6. Clean away the excess basil and nut from around the dome
7. Cover and refrigerate for an hour to set.
8. Serve with crackers.
9. Best eaten with 2 days while the basil leaves are fresh however the yogurt cheese will stay fresh for 1 week if keep airtight in the fridge.

ALMOND & POMEGRANITE

Ingredients

1 cup dripped yogurt cheese
½ cup finely chopped raw almonds
1 tablespoon butter
2 cloves of crushed garlic
10 fresh sage leaves, finely chopped
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 cup fresh pomegranate seeds
Crackers for serving

Method

1. Heat a skillet over medium heat and dry roast the chopped almonds until lightly toasted then transfer to a dish to cool.
2. Add the butter, crushed garlic and sage to the hot pan and cook, stirring continuously for a minute and then add to almonds to cool. Place in the fridge or freezer to cool quickly.
3. While cooling, break open the pomegranate and collect the seeds in a bowl.
4. In a medium bowl, mix the dripped yogurt, almond and garlic mixture, salt and pepper with a fork to thoroughly combine.
5. Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
6. Lightly press the pomegranate seeds into the cheese dome until the surface is completely studded with red jewels.
7. Cover and refrigerate for an hour to set.
8. Serve with crackers of your choice.
9. Store airtight for up to 1 week in the fridge.

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