Cheesy Apps and Wine Pairings for Spring

After a long winter of hibernating in our socially distanced homes, we’re all jumping at the opportunity to join family and friends outside again!  Grab a camping chair and a bottle of wine – we’ve got the perfect wine and cheese apps for springtime fun!  
From backyard picnics to a day at the beach, you’ll want to whip up one of these tasty, cheesy, recipes.  And, if you’re looking for the right wine to pair them with, we’ve got you covered.  Which pairing will you try first?

Blueberry Flatbread with Goat Cheese Crumbles

Sweet and savory flavors combine in this easy-to-make flatbread pizza topped with apricot jam, fresh blueberries, crumbled goat cheese and mint. Enjoy this appetizer al fresco with a rosé wine which offers crispness and light acidity that will pair well with the goat cheese.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 appetizer servings


  • 2 flatbread crusts
  • 2 Tbsp. Harris Teeter Olive Oil
  • 6 Tbsp. apricot jam
  • 8 oz. Private Selection Crumbled Goat Cheese
  • 1 cup fresh blueberries
  • 6 Tbsp. Simple Truth Organic Honey
  • Garnish: fresh mint


  1. Preheat oven to 500 degrees Fahrenheit.

  2. Place flatbread crusts on a greased baking sheet and brush the tops with the olive oil.  Spread out the apricot jam on each crust and top with goat cheese crumbles and fresh blueberries.

  3. Bake for 8-10 minutes or until the crust is golden and the goat cheese has softened.  Turn on the boiler and cook for another 1-2 minutes.

  4. Remove from heat and drizzle with honey and sprinkle on the mint.  Slice and serve.

Whipped Lemon Feta Cheese

This vibrant and light Whipped Lemon Feta Cheese is the perfect appetizer to bring outside on a lovely spring day. This slightly spicy and salty and would go well with a high-acid, aromatic white wine like a dry Riesling.  

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 appetizer servings


  • 4 Tbsp. Harris Teeter Extra Virgin Olive Oil, divided
  • 2 cloves garlic, minced
  • Dash of crushed red pepper flakes
  • 8 oz. Simple Truth Organic Cream Cheese
  • 8 oz. Private Selection Crumbled Feta Cheese
  • ½ lemon – zest and juice
  • Garnish: chopped chives and olive oil


  1. In a small saucepan, heat olive oil over low heat.  Add the garlic and cook until it begins to sizzle then remove from heat.  Add crushed red pepper.

  2. In a food processor, pulse the feta cheese and cream cheese together until smooth.  Add the remaining 2 Tbsp. of olive oil, the zest and juice of half of the lemon and the spiced garlic oil.  Process again until combined.

  3. Spread the mixture into a bowl, and top with chives and olive oil garnish.  

  4. Serve with pita chips and fresh veggies.

Shrimp, Cheddar and Poblano Quesadillas

Spice up your next get-together with our recipe for Shrimp, Cheddar and Poblano Quesadillas.  A lighter red, like a Pinot Noir will pair well with the texture and big flavors of this dish.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 appetizer servings


  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 1 Tbsp. Harris Teeter Olive Oil
  • ½ onion, diced
  • ½ green pepper, diced
  • 2 cloves garlic, minced
  • 24 oz. Private Selection Sharp Cheddar and Poblano Dip
  • 6-8 Harris Teeter Flour Tortillas


  1. Heat 1 Tbsp. oil in a large skillet and add the onion, bell pepper and garlic to the pan, Cook over medium heat for 2-3 minutes, or until softened.

  2. Add in shrimp and cook, 1-2 minutes per side until pink.  Transfer the mixture to a bowl and season with salt and pepper.

  3. Wipe down the skillet with a paper towel and return it to the cooktop.  Coat with cooking spray and turn up the heat to medium high.  Place a tortilla in the skillet and spread with a layer of cheese.  Spoon a portion of shrimp and veggies on top and dollop a little extra cheese on top of the seafood.  Gently press down a second tortilla on top.  Cook until golden on the bottom and then flip it over to cook until golden on the other side.  

  4. Remove the quesadilla from the heat and repeat with the remaining tortillas, cheese and shrimp mixture.

  5. Slice and serve with sour cream and lime wedges, if desired.

Herbed Chips with Gruyere & Onion Dip

The nut and fruit flavors of gruyere from our Private Selection Gruyere & Onion Dip pairs perfectly with Champagne.  Serve the dip with this recipe for Herbed Potato Chips to knock your happy hour event out of the park!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 appetizer servings


  • 3 Tbsp. Harris Teeter Olive Oil
  • 4 cloves minced garlic
  • 12 ounces Harris Teeter Original Potato Chips
  • ¾ cup chopped fresh parsley
  • Grated zest of 1 lemon
  • Serve with: Private Selection Gruyere & Onion Dip


  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a small sauce pan over low heat warm the olive oil and garlic for 3-5 minutes, or until fragrant.  Don’t allow the garlic to sizzle.  Remove from heat and let rest for 10 minutes.

  3. In a large mixing bowl, mix the garlic oil with the potato chips, then pour the chips out onto a baking sheet.  Bake for seven minutes.

  4. Remove from heat and return the chips back to the bow.  Toss with parsley and lemon zest, then serve warm with the dip.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.