Show Recipes

All Appetizer Recipes

Spicy Honey Rosemary Cheese Snacks

Spicy Honey Rosemary Cheese Snacks

Tender, chewy honey and hot sauce glazed nibbles to serve with a tall cool drink. 

Yield: 48 4-inch sticks
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


  • 4 ounces (about 2 cups)  - sharp Cheddar cheese, shredded
  • ¼ cup (1/2 stick) - cold unsalted butter, cut into small pieces
  • 1 tablespoon  - honey
  • 1 teaspoon  - hot sauce
  • ¾ cup  - all-purpose flour
  • ½ cup  - fresh rosemary, finely chopped 
  • ½ teaspoon - coarse salt
  • Glaze
  • ¼ cup  - honey
  • 1 teaspoon hot sauce - hot sauce
  • coarse salt, to taste


Preheat oven to 325°F. Line two sheet pans with baking parchment.

Place the cheese, butter, honey and hot sauce in a food processor and pulse to blend. Add the flour, rosemary and salt and pulse repeatedly until mixture clumps and forms a ball when pinched between fingertips.

Remove the food processor blade. Turn the dough onto a lightly floured surface and press into a ½ inch thick circle. Divide the circle in quarters.  Cut each quarter into 4 even pieces.  Gently roll each piece into a 12- inch long pencil thin rope. Cut into 4-inch lengths and place on the prepared baking sheets at 1 inch intervals.

To create the glaze: Combine honey and hot sauce in a small saucepan and warm over low heat, stirring until very thin-about 5 to 10 seconds. With a small brush lightly brush each stick with the honey.

Bake until lightly browned on the bottom, 8 to 10 minutes.  Remove the pans from the oven and with two small spatulas carefully turn each stick over. Bake 2 to 5 minutes longer or until nicely browned. Remove the pans from the oven. Sprinkle the sticks lightly with coarse salt.  Cool completely before removing from the sheet pans. 

Arrange on a plate and cover lightly with a dish towel. If tightly covered the sticks will lose their crispness. Alternately, wrap the sticks in baking parchment.

TIP: Try a clover or orange blossom honey varietal with this recipe.

Recipe courtesy of Marie Simmons, cookbook author.