Snacks, Small bites and savory treats to feed a crowd

Holiday Baked Brie Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More Prep time: 10 minutes Cook time: 14 minutes Servings: 8 2 tablespoons unsalted

butter 8 ounces button

mushrooms, sliced kosher salt ground black pepper 1 brie round (8 ounces) 3 tablespoons honey 1/4 cup pomegranate arils 1/4 cup shelled pistachios crackers or toasted bread, for serving Heat oven to 350 F. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8-10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.

Place brie on parchment-lined rimmed baking pan; drizzle with honey. Transfer to oven and bake 5-7 minutes, or until inside of cheese is softened but outside remains intact.

Transfer brie to serving platter; top with pomegranate arils, pistachios and mushrooms. Serve with crackers or bread. Roasted Garlic-Whipped Feta Crostini Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More Prep time: 10 minutes Cook time: 10 minutes Servings: 16 1 bulb garlic (about

12 cloves) 4 tablespoons olive

oil, divided 1 teaspoon salt, divided 1 teaspoon pepper,

divided 32 slices baguette 8 ounces feta cheese 1/2 cup whole milk 2 tablespoons lemon

juice 1/2 cup pomegranate seeds 1/4 cup parsley, minced Heat oven to 400 F. Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.

Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside.

Place feta cheese, milk, lemon juice, remaining salt and remaining pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste, if necessary.

To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley. Cheese Buds Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More Prep time: 15 minutes Cook time: 15 minutes, plus 1 hour chill time Servings: 12 1 cup cake flour or

all-purpose flour 1 cup grated extra-sharp

white cheddar cheese 1/2 cup unsalted butter, cold and cut into chunks 1 teaspoon coarse sea salt 1/8 teaspoon cayenne

pepper 40 pecan halves 1 egg white, whisked with

1 teaspoon cold water smoked paprika Heat oven to 350 F. Line baking sheet with parchment paper.

Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute.

Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour.

Dust counter with flour and roll out dough to 1/4-inch thick. Using 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets.

Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika.

Bake 12-15 minutes, or until buds just start to brown around bottom edges.

Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month.

Note: Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika.