PUTTING CHEESE TO WORK
Sure, you can impress guests with a fancy cheese board, but it’s nice to have a few clever ideas for transforming cheese into an appealing and easy appetizer. It takes only a few minutes and a bit of know-how to spice up a tub of ricotta or log of goat cheese. Consider transforming that block of cheese in your fridge into something more adventuresome like the recipes below.
GOAT CHEESE WITH PINK PEPPERCORNS AND HERBS 
Combine 4 teaspoons crushed pink peppercorns, 4 teaspoons minced fresh thyme, and 1 teaspoon toasted, crushed fennel seeds in shallow dish. Roll 10-ounce goat cheese log, well chilled, in spices to coat. Transfer to serving platter and drizzle with ¼ cup extra-virgin olive oil. Serve with crackers or thinly sliced baguette. Serves 8.
SPICY WHIPPED FETA
Process 1 pound feta cheese, ⅓ cup extra-virgin olive oil, 1 tablespoon lemon juice, ½ teaspoon cayenne, and ¼ teaspoon pepper in food processor until smooth, about 20 seconds. Transfer to serving bowl and top with additional oil and cayenne to taste. Serve with crackers or thinly sliced baguette. Serves 8.
QUESO FUNDIDO
Spread 8 ounces diced Monterey Jack cheese in shallow 8-inch pie plate (don’t use preshredded cheese). Cook 4 ounces diced chorizo with 1 teaspoon vegetable oil in 12-inch skillet over medium heat until fat begins to render, about 1 minute. Add 1 thinly sliced poblano pepper and 1 small, thinly sliced onion and cook until they begin to brown, about 3 minutes. Sprinkle chorizo-pepper mixture over cheese and bake in 375-degree oven until cheese is just melted, 8 to 10 minutes. Serve with tortilla chips. Serves 6 to 8.
BRIE AND JAM PHYLLO CUPS
Place 15 mini phyllo shells on parchment paper–lined baking sheet. Remove rind from 4 ounces Brie cheese and cut into ½-inch cubes. Place 1 cube into each shell and top with generous ¼ teaspoon caramelized onion or fig jam. Bake in 350-degree oven until cheese is melted and phyllo is golden, 6 to 8 minutes. Garnish with minced fresh chives or parsley. Serves 4 to 6.
HERBED RICOTTA SPREAD
Mix 2 cups whole-milk ricotta cheese, 6 tablespoons chopped fresh basil, ¼ cup extra-virgin olive oil, 2 minced garlic cloves, 1 teaspoon grated lemon zest plus 1½ teaspoons juice, ¾ teaspoon salt, and ¼ teaspoon pepper together in serving bowl. Top with additional olive oil to taste. Serve with breadsticks, crackers, or thinly sliced rustic baguette. Serves 8.