These crispy pan‑seared cheese bites feature thick slices of a firm, meltable cheese seared in a hot skillet until they develop a deep golden crust while the centers become soft and stretchy. A quick pour of garlic‑herb butter and a sprinkle of fresh herbs finish them off, making them perfect for happy hour, game day, or a fun side for salads and soups. They are naturally low‑carb, gluten‑free, and come together in minutes with just a handful of ingredients.
Best Cheese for Pan‑Seared Bites
To get the same look and texture as the photo—intensely browned edges with a melty interior—you want a cheese that softens and stretches without completely melting into a puddle.
Great options include:
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Firm mozzarella blocks (not fresh in water)
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Provolone or low‑moisture provolone
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Queso panela or queso fresco that softens when heated
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Mild Kashkaval or similar semi‑hard cheeses
Avoid pre‑shredded cheese and very hard cheeses like aged parmesan; they brown too quickly or do not soften enough.
Ingredients
For about 16 cheese bites:
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12–14 oz block of firm mozzarella or similar meltable cheese
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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2 cloves garlic, finely minced or grated
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1 teaspoon dried Italian herbs or oregano
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1–2 tablespoons fresh parsley or thyme, chopped
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Salt and black pepper, to taste
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Optional: pinch of red pepper flakes, squeeze of lemon, or drizzle of honey/chili honey for serving
Step‑by‑Step Instructions
1. Prepare the Cheese
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Cut the block of cheese into thick slices about 1/2–3/4 inch (1.25–2 cm) thick, then into squares or rectangles roughly the size of the bites in your image.
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Pat each piece dry on all sides with paper towels. Removing surface moisture is key to developing a deep, even crust.
If the cheese seems very soft, you can chill the cut pieces in the freezer for 10–15 minutes to help them hold their shape while searing.
2. Make Garlic‑Herb Butter
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In a small saucepan or microwave‑safe bowl, gently melt the butter.
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Stir in the minced garlic, dried herbs, a pinch of salt and pepper, and optional red pepper flakes.
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Let the mixture sit off heat while you cook the cheese so the flavors infuse.
You can warm this again briefly just before drizzling if it thickens.
3. Sear the Cheese
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Heat a large non‑stick or well‑seasoned cast‑iron skillet over medium to medium‑high heat.
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Add the olive oil and about 1 tablespoon of the garlic butter (strain out the garlic for this step so it does not burn).
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When the oil is hot and shimmering, gently place the cheese pieces in the pan in a single layer with a small gap between each piece.
Do not move them for 2–3 minutes. Letting the cheese sit undisturbed allows a deep golden crust to form. When the bottoms are nicely browned, carefully flip each piece with a thin spatula.
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Sear the second side for another 2–3 minutes, adjusting the heat if necessary to prevent burning. The cheese should be deeply caramelized outside and soft and melty inside, like the bite being pulled apart in your photo.
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If the cheese starts to ooze too quickly, lower the heat slightly or shorten the cooking time.
Work in batches if needed; overcrowding the pan will cause the cheese to steam instead of crisp.
