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This refreshing appetizer can also be a delicious filing for a light sandwich.

Early to mid summer, squash plants are loaded with blossoms. Their delicate petals are perfect for stuffing with almost any kind of cheese. Typically fried, these baked versions are just as delicious without all the mess.

A simple appetizer that is surprisingly delicious – I constantly order these little bites at a local restaurant. They can be made with a variety of cheeses such as goat cheese, Parmesean, or Manchego.

In the south we are blessed with several award winning goat cheese farms such as Sweet Grass Dairy. I love combining their soft goat cheese with Tupelo honey for this delicious winter salad.

My mom has more delicious dip recipes in her recipe file than I can count. This hot artichoke dip received raved reviews at Thanksgiving.

This delicious spread from my favorite Atlanta lunch spot is an easy dip or topping for crostini. It also makes a healthy spread for sandwiches of any kind.

One of my all-time favorite fall dishes is Butternut Squash Soup, but peeling and cutting a squash can be quite a chore. I pre-cook the squash for about 15 minutes which makes preparing this soup a snap!

The honeycomb is a unique accompaniment to cheese and makes an impressive appetizer. You can easily substitute the blue cheese for goat cheese or Brie and garnish with toasted pecans.