Some of the best party food is the simplest one, and these cheddar cheese and apricot jam appetizer bites are total proof of it.
Just like my cranberry Brie bites and Parmesan and fig jam appetizers, this recipe uses regular bread slices to create mini toast cups instead of puff pastry, making them lighter and more affordable, yet just as elegant.
The flavor combo works very well together, too: the sharp, melty cheddar cheese pairs perfectly with the sweet apricot jam and drizzle of honey-thyme.
These little appetizer bites look absolutely gorgeous on a platter, so they are a fantastic option for holiday parties or any fall gathering this season.
What You’ll Need
This recipe calls for just a few simple ingredients:
- Bread slices (white bread will look the most elegant, although wholemeal bread will work fine too)
- Sharp cheddar cheese
- Apricot jam
- Honey and thyme for finishing touches
- Olive oil for brushing
How to Make These Cheddar and Apricot Jam Appetizer Bites
The first step of making this recipe is preparing the toast cups:
Start by preheating your oven to 350°F and lightly oiling a mini muffin pan with some olive oil. If you don’t have a mini muffin pan, you can use a regular one as well, but you’ll need to use a whole slice for the cup and more cheese and jam for the filling.
Next, trim the crusts off each bread slice as close to the edges as possible and cut the slices into four squares. Roll each piece flat with a rolling pin, moving both lengthwise and widthwise, then press into the muffin tin to form small cups. Brush lightly with oil again.
Cut the cheddar into about 1-inch cubes and place one cube inside each bread cup. Bake for about 7-8 minutes, until the cheese starts to melt, then turn your oven to broil/grill and continue baking for another few minutes until the edges of the toast cups turn golden brown.
While the bites are baking, mix honey and thyme in a small bowl until combined. If you don’t have liquid honey, you’ll have to melt it down first.
When the cups are ready, remove the tray from the oven. Top each cup with about 1/2 teaspoon of apricot jam, then drizzle with the honey-thyme mixture. Serve immediately while warm and gooey.
If you’re not ready to serve the appetizer bites right after finishing them, pop the tray back into the oven to keep them warm until it’s go-time.
Why you’ll Love This Recipe
- It’s quick to make and uses just a few affordable ingredients: The recipe comes together in just 15 minutes and uses basic ingredients you likely already have or that are easy to get.
- Whenever I serve these appetizer bites, they always get raving reviews: My guests love the flavor combo of sharp cheddar cheese, sweet apricot jam, and fragrant honey-thyme that is a match made in heaven.
- The bites come out looking super elegant, yet it’s a very simple recipe: The little toast cups look cute and fancy on a platter but are very easy and quick to make in bulk.
- It’s very versatile: If you don’t have the main ingredients at hand, you can try swapping apricot jam for fig, peach, or even spicy chutney.
- It’s perfect for holidays: Because the appetizer bites come out looking so cute and fancy, this recipe is perfect for Thanksgiving, Christmas, or any party spread.
Tips for Success
- Roll bread slices thin so they crisp up evenly and hold their cup shape.
- Use sharp cheddar cheese – the recipe tastes best with stronger-flavored cheese, as it will help balance the sweetness of the jam better.
- Add jam only after baking so it stays glossy and doesn’t dry out or burn.
- Serve warm for the best flavor and texture.
- Try different variations or dress it up further: if you want to make the toast cups look even more fancy, add a half of a pecan nut on top of each, swap thyme for rosemary, or drizzle with balsamic glaze.
📌 Cheddar Cheese and Apricot Jam Appetizer Bites (Recipe Card)
Ingredients (Makes 24 bites)
- 6 slices of bread (white or wholemeal)
- 5 oz sharp cheddar cheese
- Apricot jam
- 1 tablespoon liquid honey (or melted)
- 1/2 teaspoon thyme, fresh or dried
- Olive oil for brushing
Equipment
- Mini muffin pan (or regular muffin pan)
- Rolling pin
- Small knife and cutting board
- Pastry brush
Instructions
- Preheat your oven to 350°F and give a mini muffin pan a light coating of olive oil.
- Trim off the crusts of all of your bread slices and cut each slice into four squares.
- Roll each piece flat with a rolling pin, working both lengthwise and widthwise to help the bread become thin and pliable.
- Press bread pieces into your muffin pan and shape them into little cups. Brush the insides with oil.
- Cut the cheddar cheese into about 1-inch pieces, then place one cube of cheddar into each bread cup.
- Bake for about 7-8 minutes until the cheese starts to soften, then broil/grill for another few minutes until the edges of the bread cups are golden.
- While the cups are baking, stir together honey and a sprinkle of dried or fresh thyme in a small bowl.
- Remove cups from the oven. Top each with about 1/2 teaspoon of apricot jam and drizzle with the honey-thyme mixture.
- Serve warm. If you’re not ready to serve immediately after assembly, pop the tray back into the oven for a few minutes to warm them up again before serving.
