Recipe: Mini Cheese Cones

• By
• Caren McSherry

Image by Flickr/wonggawei
Indulge your inner child with these delicious cheese-filled mini cones

Mini ice cream cones with cheese filling make a unique appetizer in a pinch

Use dried lentils in a rimmed dish and stand the cones in them for a crowd-pleasing presentation. You can also use split peas, small beans, seeds — anything that will hold the cones upright. Be as creative as you like!



Ingredients

• 8 oz. cheddar spread (I use Imperial in the red tub)

• 6 Tbsp. unsalted butter, softened

• 2 heaping Tbsp. smoked Spanish paprika

• 3 cups colourful dried lentils (to hold the 
cones)

• 36 mini ice cream cones (available at good gourmet stores)

• 36 shelled pistachio nuts, toasted and 
chopped (for garnish)



Instructions

1. Place the cheese, butter and paprika in a mixing bowl.
2. Whip with a mixer for about 3 minutes until the mixture is smooth and creamy.
3. Place the mixture in a piping bag fitted with a star tip (No. 16 is a good size).
4. Pour the dried lentils into a rimmed serving dish.
5. Pipe the cheese mixture into the cones and garnish each with pistachios.
6. Stand cones into the lentil dish and serve. (If you can’t find mini cones, use the smallest ones available at your local grocery store.)

Makes 36

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily TV listings updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.