Havarti lovers, rejoice! If you’re craving that creamy, buttery goodness in everything from quick weeknight dinners to cozy comfort food, you’ve come to the right place. We’ve gathered 20 irresistible recipes that showcase Havarti’s melt-in-your-mouth magic. Get ready to elevate your cooking and satisfy your cheese cravings—let’s dive into these delicious ideas!
Havarti and Bacon Stuffed Chicken Breast
Just when you think chicken breasts can’t get any better, this stuffed version with creamy Havarti and smoky bacon proves otherwise. It’s a surprisingly simple way to transform a weeknight staple into a special occasion-worthy meal that feels indulgent yet remains approachable for any home cook. Let’s walk through the process together, step-by-step, to ensure a perfectly cooked, flavorful result every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 slices thick-cut bacon
– 4 oz Havarti cheese, sliced into 4 pieces
– 2 tbsp olive oil
– 1/2 cup chicken broth
– 1 tbsp all-purpose flour
– 1/4 cup heavy cream
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Place one chicken breast on a cutting board and, using a sharp knife, carefully slice a horizontal pocket into the thickest side, being careful not to cut all the way through.
3. Season the inside and outside of all chicken breasts evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
4. Cook 4 slices of thick-cut bacon in a skillet over medium heat for 6-8 minutes until crispy, then transfer to a paper towel-lined plate to drain.
5. Crumble the cooked bacon into small pieces.
6. Stuff each chicken breast pocket with one piece of 4 oz Havarti cheese and an equal portion of the crumbled bacon.
7. Secure the opening of each chicken breast with 2-3 toothpicks to prevent the filling from leaking during cooking.
8. Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
9. Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
10. Transfer the entire skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F when checked with an instant-read thermometer.
11. Carefully remove the skillet from the oven (remember the handle will be hot) and transfer the chicken to a plate, tenting loosely with foil to rest.
12. Place the same skillet back on the stovetop over medium heat and sprinkle in 1 tbsp all-purpose flour, whisking constantly for 1 minute to cook out the raw flour taste.
13. Slowly pour in 1/2 cup chicken broth while whisking continuously to prevent lumps from forming.
14. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
15. Stir in 1/4 cup heavy cream and simmer for an additional 1 minute.
16. Remove the skillet from the heat and stir in 1 tbsp chopped fresh parsley.
17. Remove the toothpicks from the rested chicken breasts.
18. Spoon the creamy pan sauce over the stuffed chicken breasts to serve.
Buttery, melty Havarti creates a luxurious center that beautifully contrasts with the crisp, salty bacon. The pan sauce adds a silky, rich layer that ties everything together. For a complete meal, serve these stuffed breasts sliced over a bed of garlic mashed potatoes or alongside roasted asparagus to soak up every last drop of that delicious sauce.
Creamy Havarti Mac and Cheese
Zesty and comforting, this Creamy Havarti Mac and Cheese transforms a classic with its smooth, buttery cheese. You’ll find the method straightforward, perfect for a cozy weeknight or holiday side dish. Let’s walk through each step together to ensure creamy, flawless results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 8 oz Havarti cheese, shredded
– 4 oz sharp cheddar cheese, shredded
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 lb elbow macaroni to the boiling water and cook for 7-9 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set it aside, but do not rinse it to help the sauce cling better.
4. In the same pot over medium heat, melt 4 tbsp unsalted butter until it bubbles slightly.
5. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste and turns light golden.
6. Gradually pour in 3 cups whole milk while whisking continuously to prevent lumps from forming.
7. Cook the mixture for 5-7 minutes, whisking often, until it thickens enough to coat the back of a spoon.
8. Remove the pot from the heat and stir in 8 oz shredded Havarti cheese and 4 oz shredded sharp cheddar cheese until fully melted and smooth.
9. Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika, tasting to adjust if needed.
10. Add the drained pasta to the cheese sauce and stir gently until evenly coated.
11. Serve immediately while hot. Here, the Havarti lends a velvety, mild tang that balances the sharp cheddar, creating a rich, gooey texture. For a creative twist, top with crispy breadcrumbs or serve alongside roasted vegetables to cut through the creaminess.
Havarti Grilled Cheese with Caramelized Onions
Kicking off a cozy meal, this Havarti grilled cheese with caramelized onions transforms a simple sandwich into something special with its sweet, savory layers and melty cheese. Let’s walk through each step together to ensure perfect results every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large yellow onion
– 1 tablespoon unsalted butter
– 1 tablespoon olive oil
– 4 slices sourdough bread
– 4 ounces Havarti cheese
– 2 tablespoons mayonnaise
Instructions
1. Slice 1 large yellow onion into thin, uniform strips about 1/8-inch thick for even caramelization.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium-low heat until the butter melts completely.
3. Add the sliced onions to the skillet, stirring to coat them in the oil and butter mixture.
4. Cook the onions for 20-25 minutes, stirring every 5 minutes, until they turn a deep golden brown and become soft and sweet.
5. While the onions cook, slice 4 ounces of Havarti cheese into thin pieces that will melt easily between the bread slices.
6. Spread 1/2 tablespoon of mayonnaise evenly on one side of each of the 4 slices of sourdough bread to create a crispy, golden crust when grilled.
7. Place 2 slices of bread mayonnaise-side down on a clean plate or cutting board.
8. Layer half of the Havarti cheese slices evenly on each of the 2 bread slices on the plate.
9. Divide the caramelized onions evenly over the cheese on both bread slices once they are cooked and slightly cooled.
10. Top the onions with the remaining Havarti cheese slices on both sandwiches.
11. Place the remaining 2 slices of sourdough bread on top of each sandwich with the mayonnaise side facing outward.
12. Heat a clean skillet or griddle over medium heat for 2 minutes until it is evenly warm.
13. Place both sandwiches in the skillet and cook for 3-4 minutes until the bottom bread is golden brown and crispy.
14. Carefully flip each sandwich using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
15. Remove the sandwiches from the skillet and let them rest for 1 minute on a cutting board before slicing to allow the cheese to set slightly.
The sandwich boasts a crispy, buttery exterior that gives way to a gooey, stretchy Havarti center, perfectly balanced by the sweet, jam-like onions. For a creative twist, serve it with a side of tomato soup for dipping or add a sprinkle of fresh thyme to the onions while caramelizing for an herbal note.
Havarti and Spinach Stuffed Mushrooms
Every holiday gathering deserves a show-stopping appetizer that’s both elegant and approachable. These Havarti and Spinach Stuffed Mushrooms deliver just that, with a creamy, savory filling tucked inside tender mushroom caps—a perfect make-ahead bite that’s sure to impress your guests.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 24 large white mushrooms
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 8 ounces Havarti cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Gently twist the stems from 24 large white mushrooms to remove them, then finely chop the stems and set aside.
3. Place the mushroom caps on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Bake the mushroom caps at 375°F for 10 minutes to soften them and release excess moisture—this prevents a soggy filling.
5. While the caps bake, heat a medium skillet over medium heat and add the chopped mushroom stems, cooking for 5 minutes until tender and lightly browned.
6. In a large mixing bowl, combine 1 (10-ounce) package of thawed and squeezed-dry spinach, 8 ounces shredded Havarti cheese, 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes, and the cooked mushroom stems.
7. Stir the filling mixture thoroughly until all ingredients are evenly incorporated, ensuring the cheeses are well distributed for a creamy texture.
8. Remove the mushroom caps from the oven and carefully drain any accumulated liquid from the baking sheet to keep the filling crisp.
9. Spoon the filling mixture generously into each mushroom cap, mounding it slightly for a visually appealing presentation.
10. Return the stuffed mushrooms to the oven and bake at 375°F for 15 minutes, or until the filling is bubbly and the tops are golden brown.
11. Let the mushrooms cool on the baking sheet for 5 minutes before serving to allow the filling to set, making them easier to handle.
From the first bite, you’ll notice the creamy, melty Havarti blending with the earthy spinach and savory garlic, all encased in a tender mushroom that offers a satisfying contrast. For a festive twist, garnish with a sprinkle of fresh parsley or serve alongside a tangy dipping sauce like lemon aioli to brighten the rich flavors.
Havarti Cheese Fondue with Garlic Bread
Ready to elevate your cozy night in? This Havarti Cheese Fondue with Garlic Bread transforms simple ingredients into a decadent, shareable feast perfect for holiday gatherings or a relaxed evening. Let’s walk through each step together to ensure your fondue is perfectly smooth and your bread irresistibly crisp.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound Havarti cheese, shredded
– 1 cup dry white wine
– 1 tablespoon cornstarch
– 1 clove garlic, minced
– 1/4 teaspoon ground nutmeg
– 1 loaf French bread, cut into 1-inch cubes
– 3 tablespoons unsalted butter, melted
– 1/2 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the bread cubes with the melted butter and garlic powder until evenly coated.
3. Spread the bread cubes in a single layer on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crisp, turning them halfway through for even browning.
4. While the bread bakes, combine the shredded Havarti cheese and cornstarch in a large bowl, tossing to coat each piece evenly—this prevents clumping when melting.
5. Rub the inside of a fondue pot or heavy-bottomed saucepan with the minced garlic clove, then discard the garlic.
6. Pour the white wine into the pot and heat over medium-low until it simmers gently, about 3-4 minutes; do not let it boil to avoid a harsh alcohol taste.
7. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion with a wooden spoon until fully melted and smooth, about 5-7 minutes.
8. Stir in the ground nutmeg and reduce the heat to low to keep the fondue warm without separating.
9. Transfer the baked garlic bread to a serving platter and place the fondue pot on a stable surface with a heat source.
10. Serve immediately by dipping the warm bread cubes into the fondue using long forks or skewers.
Delightfully creamy with a subtle tang from the wine, this fondue coats each bread cube in a velvety layer that’s both rich and comforting. For a fun twist, try adding steamed broccoli or apple slices for dipping, balancing the richness with fresh, crisp textures.
Havarti and Ham Quiche
You’ve probably found yourself with leftover holiday ham and wondered how to transform it into something special. This Havarti and Ham Quiche is the perfect solution—a creamy, savory pie that’s surprisingly simple to make from scratch, even for beginners. Let’s walk through each step together to ensure your quiche turns out perfectly golden and delicious.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 6 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup diced cooked ham
– 1 cup shredded Havarti cheese
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Combine 1 1/4 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter in a bowl, using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, mixing just until the dough comes together—avoid overworking it to keep the crust tender.
4. Roll the dough out on a floured surface to fit a 9-inch pie dish, then gently press it in and trim any excess edges.
5. Prick the bottom of the crust all over with a fork to prevent bubbling during baking.
6. Blind bake the crust for 10 minutes at 375°F (190°C) until lightly set, using pie weights or dried beans to keep it flat.
7. In a large bowl, whisk together 6 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
8. Melt 1 tablespoon unsalted butter in a skillet over medium heat, then sauté 1 cup diced cooked ham for 3-4 minutes until lightly browned to enhance its flavor.
9. Sprinkle 1 cup shredded Havarti cheese evenly over the pre-baked crust, followed by the sautéed ham.
10. Pour the egg mixture over the ham and cheese, ensuring it’s distributed evenly without overfilling.
11. Bake the quiche at 375°F (190°C) for 35-40 minutes, until the center is set and the top is golden brown—a toothpick inserted should come out clean.
12. Let the quiche cool for 10 minutes before slicing to allow it to set properly.
Silky and rich from the Havarti, this quiche has a delightful balance of savory ham and creamy custard, with a flaky crust that holds it all together. Serve it warm with a crisp green salad for a comforting meal, or slice it cold for an easy grab-and-go breakfast—it’s versatile enough to shine any time of day.
Havarti Cheese and Tomato Tart
Discover how simple ingredients can transform into an elegant yet approachable dish perfect for holiday gatherings or cozy weeknight dinners. This Havarti Cheese and Tomato Tart combines flaky pastry with creamy cheese and juicy tomatoes for a visually stunning result that’s surprisingly easy to master, even for beginners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 8 ounces Havarti cheese, thinly sliced
– 2 medium tomatoes, sliced ¼-inch thick
– 1 tablespoon olive oil
– ½ teaspoon dried oregano
– ¼ teaspoon garlic powder
– ¼ teaspoon salt
– ¼ teaspoon black pepper
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on the prepared baking sheet, gently pressing it flat with your hands.
3. Use a fork to prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges to prevent excessive rising.
4. Arrange the Havarti cheese slices evenly over the pricked area of the pastry, avoiding the border.
5. Layer the tomato slices over the cheese in a single, slightly overlapping pattern.
6. Drizzle the olive oil evenly over the tomatoes using a spoon.
7. Sprinkle the dried oregano, garlic powder, salt, and black pepper directly over the tomatoes and cheese.
8. Brush the beaten egg onto the unpricked border of the pastry with a pastry brush to create a golden crust.
9. Bake the tart at 400°F for 20-25 minutes, until the pastry is puffed and deep golden brown and the cheese is fully melted.
10. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes before slicing.
Achieving a perfect tart relies on that crisp, flaky crust contrasting with the gooey cheese and tender tomatoes. Serve it warm, cut into squares, alongside a fresh green salad for a complete meal, or slice it into smaller pieces as an impressive appetizer at your next gathering.
Havarti Cheese Scalloped Potatoes
Warm, creamy, and utterly comforting, this Havarti Cheese Scalloped Potatoes recipe transforms simple ingredients into a decadent side dish perfect for holidays or cozy dinners. We’ll layer thinly sliced potatoes with a rich Havarti cheese sauce, then bake until golden and bubbly. Follow these steps carefully for a foolproof result that will have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 pounds russet potatoes
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups whole milk
– 1 cup shredded Havarti cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Peel the russet potatoes and slice them uniformly into 1/8-inch thick rounds using a sharp knife or mandoline for even cooking.
3. Arrange half of the potato slices in a single, slightly overlapping layer at the bottom of the prepared baking dish.
4. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat until fully liquid and bubbling slightly.
5. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to form a smooth paste (roux).
6. Gradually pour in 1 1/2 cups of whole milk while whisking continuously to prevent lumps from forming.
7. Cook the sauce for 3-5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
8. Remove the saucepan from heat and stir in 1 cup of shredded Havarti cheese until completely melted and smooth.
9. Season the cheese sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, whisking to combine evenly.
10. Pour half of the cheese sauce evenly over the first layer of potatoes in the baking dish, using a spatula to spread it to the edges.
11. Layer the remaining potato slices on top, then cover with the rest of the cheese sauce, ensuring all potatoes are coated.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 40 minutes to cook the potatoes through.
13. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the sauce is bubbling vigorously around the edges.
14. Let the dish rest at room temperature for 10 minutes before serving to allow the sauce to set slightly for cleaner slices.
Key to this dish’s appeal is the creamy, velvety texture from the Havarti cheese sauce, which clings beautifully to each tender potato slice. The golden, slightly crisp top adds a delightful contrast to the rich interior. For a creative twist, try serving individual portions in ramekins or topping with crispy fried onions just before baking.
Havarti and Avocado Grilled Sandwich
Perfect for a quick, satisfying lunch, this Havarti and Avocado Grilled Sandwich combines creamy, melty cheese with fresh avocado for a delightful contrast. Let’s walk through the simple steps to create this warm, comforting meal.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 2 slices sourdough bread
- 2 ounces Havarti cheese, sliced
- 1/2 ripe avocado, sliced
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- Place the 2 slices of sourdough bread on a clean cutting board.
- Evenly spread 1 tablespoon of softened unsalted butter on one side of each bread slice.
- Sprinkle 1/4 teaspoon of garlic powder and 1/8 teaspoon of salt evenly over the buttered sides of the bread.
- Flip one bread slice so the unbuttered side faces up.
- Arrange 2 ounces of sliced Havarti cheese in a single layer on the unbuttered side of that bread slice.
- Place 1/2 of a sliced ripe avocado evenly over the cheese layer.
- Top with the second bread slice, positioning it so the buttered side with seasoning faces outward.
- Heat a non-stick skillet or griddle over medium-low heat for 2 minutes until warm.
- Place the assembled sandwich in the skillet, cooking for 4-5 minutes until the bottom is golden brown and crispy.
- Carefully flip the sandwich using a spatula, pressing down gently to ensure even contact.
- Cook for another 4-5 minutes until the second side is golden brown and the Havarti cheese is fully melted.
- Transfer the sandwich to a cutting board and let it rest for 1 minute before slicing diagonally.
Warm from the griddle, this sandwich offers a wonderful contrast: the crispy, buttery sourdough crust gives way to the gooey, melted Havarti and cool, creamy avocado slices. For a creative twist, serve it alongside a simple tomato soup for dipping, or add a sprinkle of red pepper flakes between the layers for a subtle kick that complements the richness beautifully.
Havarti Cheese and Broccoli Soup
Venturing into the kitchen on a chilly evening calls for a comforting bowl of soup, and this creamy Havarti and broccoli version is the perfect project. This recipe breaks down the process into simple, manageable steps, ensuring even a first-time cook can achieve a rich, satisfying result. Let’s gather our ingredients and begin.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 4 cups broccoli florets
– 1 cup heavy cream
– 8 ounces Havarti cheese, shredded
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Melt 4 tablespoons of unsalted butter in a large pot over medium heat.
2. Add 1 diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in 4 cups of low-sodium chicken broth until the mixture is smooth and begins to thicken, about 3 minutes.
6. Add 4 cups of broccoli florets, bring the soup to a simmer, then reduce heat to medium-low.
7. Cover the pot and cook for 10 minutes, or until the broccoli is tender when pierced with a fork.
8. Remove the pot from the heat and use an immersion blender to puree about half of the soup for a creamy texture with some chunks.
9. Stir in 1 cup of heavy cream, 8 ounces of shredded Havarti cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the cheese is fully melted.
10. Return the pot to low heat for 2 minutes, stirring gently, to warm through without boiling.
Creating this soup yields a velvety, thick base punctuated by tender broccoli pieces, with the Havarti lending a mild, buttery flavor that’s subtly tangy. Consider serving it in a bread bowl for a hearty meal or garnishing with extra shredded cheese and crispy croutons for added texture.
Havarti Cheese and Pear Panini
Wondering how to turn a few simple ingredients into a gourmet sandwich? This Havarti Cheese and Pear Panini combines sweet, savory, and creamy elements for a comforting meal that’s perfect for a quick lunch or a cozy dinner. Follow these steps closely for a perfectly melted and crispy result every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread
– 2 tbsp unsalted butter, softened
– 4 oz Havarti cheese, sliced
– 1 ripe pear, thinly sliced
– 2 tsp honey
Instructions
1. Preheat a panini press or a large skillet over medium heat to 350°F.
2. Lay out 4 slices of sourdough bread on a clean work surface.
3. Evenly spread 1/2 tbsp of softened unsalted butter on one side of each bread slice.
4. Place 2 oz of sliced Havarti cheese on the unbuttered side of two bread slices.
5. Arrange thin slices from one ripe pear evenly over the cheese on those two slices.
6. Drizzle 1 tsp of honey over the pear slices on each prepared bread slice.
7. Top each with the remaining bread slices, buttered sides facing out.
8. Place one sandwich in the preheated panini press and cook for 4-5 minutes until the bread is golden brown and crispy.
9. Remove the first sandwich, repeat step 8 with the second sandwich, and let both rest for 2 minutes before slicing.
10. Slice each sandwich diagonally with a serrated knife for clean cuts.
Melted Havarti cheese oozes around the sweet, tender pear, while the honey adds a subtle floral note that balances the richness. The sourdough crisps up beautifully, providing a sturdy yet airy texture that holds everything together without sogginess. For a creative twist, serve it with a side of arugula salad dressed lightly in lemon vinaigrette to cut through the creaminess.
Havarti Cheese and Turkey Melt
Melted cheese and savory turkey come together in this comforting sandwich that’s perfect for a quick lunch or cozy dinner. Making a Havarti and turkey melt is straightforward, and I’ll guide you through each step so you can achieve a perfectly crispy, gooey result every time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread
– 2 tablespoons unsalted butter, softened
– 6 ounces sliced roasted turkey breast
– 4 slices Havarti cheese
– 2 tablespoons mayonnaise
Instructions
1. Preheat a large skillet or griddle over medium-low heat (about 300°F).
2. Spread 1/2 tablespoon of softened butter evenly on one side of each slice of sourdough bread.
3. Flip the bread slices over and spread 1/2 tablespoon of mayonnaise on the unbuttered side of each slice.
4. Place 2 slices of bread, buttered-side down, onto the preheated skillet.
5. Layer 3 ounces of sliced roasted turkey breast evenly on each slice of bread in the skillet.
6. Place 2 slices of Havarti cheese on top of the turkey on each sandwich.
7. Top each sandwich with the remaining slices of bread, mayonnaise-side down, to form two sandwiches.
8. Cook for 3-4 minutes, pressing down gently with a spatula, until the bottom bread is golden brown and crispy.
9. Carefully flip each sandwich using the spatula.
10. Cook for another 3-4 minutes on the second side until the bread is golden brown and the Havarti cheese is fully melted.
11. Remove the sandwiches from the skillet and let them rest for 1 minute on a cutting board before slicing.
12. Slice each sandwich in half diagonally and serve immediately.
Oozing with creamy Havarti and layered with tender turkey, this melt offers a satisfying contrast of crispy sourdough and soft, warm fillings. For a creative twist, try adding a spoonful of cranberry sauce or a few slices of apple inside before grilling to balance the richness with a touch of sweetness.
Havarti Cheese and Herb Scones
Gathering around the kitchen for a savory baking project? These Havarti Cheese and Herb Scones are your perfect weekend project—flaky, cheesy, and fragrant with fresh herbs, they come together with straightforward steps that even a first-time baker can master. Let’s walk through each stage methodically, ensuring success from mixing to golden-brown perfection.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup Havarti cheese, shredded
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh dill, finely chopped
– 3/4 cup whole milk
– 1 large egg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter—this creates flaky layers.
4. Stir in 1 cup shredded Havarti cheese, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh dill until evenly distributed.
5. In a small bowl, whisk together 3/4 cup whole milk and 1 large egg until smooth.
6. Pour the wet ingredients into the dry mixture. Gently fold with a spatula just until a shaggy dough forms, being careful not to overmix to avoid tough scones.
7. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle, using a bench scraper to help shape it neatly.
8. Cut the circle into 8 equal wedges with a sharp knife, dipping the blade in flour between cuts for clean edges.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.
10. Bake at 400°F for 18–20 minutes, or until the scones are golden brown on top and sound hollow when tapped on the bottom—a toothpick inserted should come out clean.
11. Transfer the scones to a wire rack to cool for 5 minutes before serving.
Out of the oven, these scones boast a tender, buttery crumb with pockets of melted Havarti that add a creamy richness, while the fresh herbs provide a bright, aromatic lift. Serve them warm with a pat of butter for breakfast, or pair them with a bowl of tomato soup for a comforting lunch—their savory profile makes them versatile enough to shine at any meal.
Havarti Cheese and Jalapeño Poppers
Ready to elevate your appetizer game with a creamy, spicy twist on a classic? These Havarti Cheese and Jalapeño Poppers combine the mild, buttery melt of Havarti with the fresh kick of jalapeños, all wrapped in a crispy, golden-brown shell. Perfect for holiday gatherings or game day, they’re surprisingly simple to make, even for beginners.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 6 fresh jalapeño peppers
– 4 ounces Havarti cheese, shredded
– 1/2 cup all-purpose flour
– 1 large egg
– 1/2 cup breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable oil
Instructions
1. Put on disposable gloves to protect your hands from jalapeño oils.
2. Slice each jalapeño pepper in half lengthwise.
3. Use a small spoon to scrape out all seeds and membranes from each jalapeño half.
4. Pat the jalapeño halves dry with a paper towel to remove excess moisture.
5. Fill each jalapeño half evenly with shredded Havarti cheese, pressing gently to pack it in.
6. Place 1/2 cup of all-purpose flour in a shallow bowl.
7. Crack 1 large egg into another shallow bowl and whisk it until smooth.
8. Combine 1/2 cup breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a third shallow bowl.
9. Dredge each filled jalapeño half first in the flour, shaking off any excess.
10. Dip the floured jalapeño into the beaten egg, coating it completely.
11. Roll the jalapeño in the breadcrumb mixture, pressing lightly to adhere the crumbs.
12. Place the coated jalapeños on a baking sheet lined with parchment paper.
13. Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F, using a thermometer for accuracy.
14. Carefully add the jalapeños to the hot oil in batches, avoiding overcrowding.
15. Fry each batch for 2-3 minutes, turning once, until golden brown and crispy.
16. Remove the fried jalapeños with a slotted spoon and drain on a paper towel-lined plate.
17. Let the poppers cool for 2-3 minutes before serving to avoid burns.
Emerge from the kitchen with poppers that boast a satisfying crunch giving way to a gooey, melted Havarti center, balanced by the jalapeño’s fresh heat. For a creative twist, serve them with a side of cool ranch dressing or a drizzle of honey to contrast the spice, making them an instant crowd-pleaser at any gathering.
Havarti Cheese and Apple Grilled Sandwich
Warm, gooey Havarti cheese and crisp, sweet apples come together in this comforting grilled sandwich that’s perfect for a quick lunch or cozy dinner. This recipe walks you through creating a perfectly golden, melty sandwich with just a few simple ingredients and techniques. Let’s get started with the basics you’ll need.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 slices sourdough bread
– 2 ounces Havarti cheese, sliced
– 1/4 apple, thinly sliced
– 1 tablespoon unsalted butter, softened
Instructions
1. Place the 2 slices of sourdough bread on a clean work surface.
2. Arrange the 2 ounces of sliced Havarti cheese evenly on one slice of bread.
3. Layer the 1/4 apple, thinly sliced, on top of the Havarti cheese.
4. Place the second slice of bread on top to form a sandwich.
5. Spread 1/2 tablespoon of softened unsalted butter evenly on one side of the sandwich.
6. Heat a skillet or griddle over medium-low heat (about 300°F) for 2 minutes until warm.
7. Place the sandwich buttered-side down in the skillet.
8. Spread the remaining 1/2 tablespoon of softened unsalted butter on the top side of the sandwich.
9. Cook for 4-5 minutes until the bottom is golden brown and crispy.
10. Flip the sandwich carefully using a spatula.
11. Cook for another 4-5 minutes until the second side is golden brown and the Havarti cheese is fully melted.
12. Remove the sandwich from the skillet and let it rest for 1 minute on a cutting board.
13. Cut the sandwich in half diagonally with a sharp knife.
14. Serve immediately while hot.
Rich, creamy Havarti melts beautifully around the tart apple slices, creating a delightful contrast in every bite. The sourdough bread crisps up to a perfect golden brown, holding all the gooey goodness inside. Try pairing it with a simple side salad or a cup of tomato soup for a complete, satisfying meal.
Havarti Cheese and Mushroom Risotto
This creamy, comforting risotto combines earthy mushrooms with rich Havarti cheese for a decadent yet approachable meal. Today, we’ll walk through each stage methodically, ensuring you achieve the perfect, creamy texture that defines a great risotto.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp unsalted butter
– 1 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/2 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth, warmed to a simmer
– 1 cup Havarti cheese, shredded
– 2 tbsp fresh parsley, chopped
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts and foams.
2. Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3. Add 1/2 cup finely diced yellow onion and cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and soft.
4. Stir in 2 cloves minced garlic and cook for 1 minute, just until fragrant, being careful not to let it burn.
5. Add 1 1/2 cups Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
6. Pour in 1/2 cup dry white wine and cook, stirring continuously, until the liquid is fully absorbed, which should take about 2 minutes.
7. Begin adding the 4 cups of warmed chicken broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, stirring frequently; this process should take 18-22 minutes total.
8. After the final ladle of broth is absorbed, remove the pot from the heat and stir in 1 cup shredded Havarti cheese until it melts completely and creates a creamy sauce.
9. Fold in 2 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper until evenly distributed throughout the risotto.
10. Let the risotto rest off the heat, covered, for 2 minutes to allow the flavors to meld and the texture to set slightly.
Know that the finished dish should be luxuriously creamy yet still have a slight bite to the rice, with the Havarti adding a smooth, buttery richness that complements the earthy mushrooms. For a creative twist, serve it topped with a crispy fried egg or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Havarti Cheese and Roasted Red Pepper Dip
Let’s make a creamy, crowd-pleasing dip that’s perfect for holiday gatherings or cozy nights in. This Havarti Cheese and Roasted Red Pepper Dip comes together with minimal effort, blending smoky, sweet peppers with rich, melty cheese for a flavor that’s both comforting and impressive.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup roasted red peppers, drained and patted dry
– 8 ounces Havarti cheese, shredded
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a small baking dish with olive oil.
2. In a food processor, combine 1 cup roasted red peppers, 2 cloves minced garlic, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; pulse until smooth, scraping down the sides as needed for an even texture.
3. Transfer the pepper mixture to a medium mixing bowl and add 8 ounces shredded Havarti cheese, 1/2 cup mayonnaise, and 1/4 cup sour cream; fold gently until fully combined, being careful not to overmix to keep it creamy.
4. Spread the dip evenly into the prepared baking dish and sprinkle 1/4 cup grated Parmesan cheese on top for a golden crust.
5. Bake at 375°F for 15–20 minutes, until the edges are bubbly and the top is lightly browned; check at 15 minutes to avoid burning, as oven temperatures can vary.
6. Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld and prevent burns.
Zesty and velvety, this dip boasts a smooth texture with subtle smoky notes from the roasted peppers, complemented by the Havarti’s buttery richness. Serve it warm with crusty bread or vegetable crudités for a delightful contrast, or spread it on crackers for an easy appetizer that’s sure to disappear quickly.
Havarti Cheese and Chicken Quesadillas
Havarti cheese and chicken quesadillas offer a creamy, comforting twist on a classic that’s perfect for a quick weeknight dinner or casual gathering. Here’s how to make them step by step, ensuring every bite is perfectly melted and golden.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 teaspoon chili powder
– 8 large flour tortillas (8-inch diameter)
– 2 cups shredded Havarti cheese
– ½ cup diced red onion
– ½ cup chopped fresh cilantro
– ½ cup sour cream
– ½ cup salsa
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces, to the skillet in a single layer.
3. Sprinkle ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon chili powder evenly over the chicken.
4. Cook the chicken for 6–8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is no longer pink in the center.
5. Remove the skillet from heat and transfer the cooked chicken to a plate to cool slightly.
6. Lay 4 large flour tortillas flat on a clean work surface.
7. Divide 2 cups shredded Havarti cheese evenly among the 4 tortillas, spreading it to within ½ inch of the edges.
8. Top the cheese on each tortilla with the cooked chicken, ½ cup diced red onion, and ½ cup chopped fresh cilantro.
9. Place the remaining 4 large flour tortillas on top to form quesadillas, pressing gently.
10. Heat a clean skillet or griddle over medium heat and lightly grease it with a paper towel dipped in oil.
11. Cook one quesadilla at a time for 3–4 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
12. Transfer the cooked quesadilla to a cutting board and repeat with the remaining quesadillas.
13. Cut each quesadilla into 4 wedges using a sharp knife or pizza cutter.
14. Serve immediately with ½ cup sour cream and ½ cup salsa on the side.
Now you have a batch of warm, cheesy quesadillas ready to enjoy. Notice how the Havarti melts into a smooth, rich layer that pairs beautifully with the seasoned chicken and crisp vegetables. For a fun twist, try serving them with a side of guacamole or a squeeze of lime to brighten the flavors.
Havarti Cheese and Asparagus Pasta
Wondering what to make for a quick, creamy pasta that feels both comforting and a bit fancy? This Havarti Cheese and Asparagus Pasta comes together in under 30 minutes, using simple ingredients to create a rich, velvety sauce that clings perfectly to every noodle. It’s an ideal weeknight dinner that’s sure to impress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces dried fettuccine
– 1 pound fresh asparagus
– 2 tablespoons unsalted butter
– 2 cloves garlic
– 1 cup heavy cream
– 8 ounces Havarti cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried fettuccine to the boiling water and cook according to package directions, typically 8-10 minutes, until al dente.
3. While the pasta cooks, rinse 1 pound of fresh asparagus under cold water and trim off the tough, woody ends by snapping each spear where it naturally breaks.
4. Cut the trimmed asparagus into 1-inch pieces on a diagonal.
5. Drain the cooked pasta, reserving 1 cup of the starchy pasta water, then set the pasta aside.
6. In the same large pot, melt 2 tablespoons of unsalted butter over medium heat.
7. Mince 2 cloves of garlic and add them to the melted butter, sautéing for 1 minute until fragrant but not browned.
8. Add the cut asparagus pieces to the pot and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.
9. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, which should take about 2 minutes.
10. Reduce the heat to low and gradually stir in 8 ounces of grated Havarti cheese until fully melted and the sauce is smooth, about 2-3 minutes.
11. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring to combine.
12. Add the drained pasta back to the pot with the sauce, tossing to coat thoroughly. If the sauce seems too thick, add the reserved pasta water 1/4 cup at a time until your desired consistency is reached.
13. Remove the pot from the heat and serve immediately.
Lusciously creamy with a subtle tang from the Havarti, this pasta features tender-crisp asparagus that adds a fresh, earthy contrast. The velvety sauce clings beautifully to each strand of fettuccine, creating a comforting yet elegant bite. For a creative twist, try topping individual servings with a sprinkle of crispy breadcrumbs or serving it alongside a simple arugula salad dressed with lemon vinaigrette.
Havarti Cheese and Sausage Breakfast Casserole
Ready to make a hearty breakfast that’s perfect for feeding a crowd or prepping ahead for busy mornings? This Havarti Cheese and Sausage Breakfast Casserole layers savory sausage, creamy Havarti, and a custardy egg mixture into a comforting bake that’s sure to become a weekend favorite. Follow along step-by-step to create this satisfying dish.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound breakfast sausage
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 6 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 8 ounces Havarti cheese, shredded
– 6 slices white bread, cubed
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook the sausage for 6–8 minutes until it is fully browned and no longer pink, then transfer it to a paper towel-lined plate to drain excess grease.
4. In the same skillet, melt 1 tablespoon of unsalted butter over medium heat, then add the diced yellow onion and red bell pepper.
5. Sauté the vegetables for 5–7 minutes until they are softened and the onion is translucent, stirring occasionally to prevent burning.
6. In a large mixing bowl, whisk together 6 large eggs, 1 cup of whole milk, and 1/2 cup of heavy cream until fully combined and smooth.
7. Add 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder to the egg mixture, whisking to incorporate the seasonings evenly.
8. Spread the cubed white bread evenly across the bottom of the prepared baking dish to form a base layer.
9. Sprinkle the cooked sausage crumbles evenly over the bread layer, followed by the sautéed onion and bell pepper mixture.
10. Top the layers with 8 ounces of shredded Havarti cheese, distributing it uniformly across the casserole.
11. Pour the seasoned egg mixture slowly over the entire casserole, ensuring it seeps into all the layers and is evenly distributed.
12. Gently press down on the top of the casserole with a spatula to help the bread absorb the liquid, which prevents dry spots after baking.
13. Bake the casserole in the preheated oven at 350°F for 40–45 minutes, or until the top is golden brown and the center is set when a knife inserted comes out clean.
14. Remove the casserole from the oven and let it rest for 10 minutes before slicing to allow the layers to firm up for cleaner cuts.
15. Serve the casserole warm, garnished with fresh herbs like parsley or chives if desired.
Enjoy the creamy, melty texture of the Havarti cheese paired with the savory sausage and soft, custard-soaked bread. Each bite offers a comforting balance of flavors, making it ideal for brunch gatherings or a make-ahead breakfast. For a creative twist, try serving it with a side of fresh fruit or a drizzle of hot sauce to add a spicy kick.
Summary
Heavenly Havarti awaits in these 20 creamy recipes! Whether you’re melting it into a cozy casserole or slicing it for a gourmet sandwich, this versatile cheese is sure to delight. We hope you find a new favorite to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the cheesy joy!
