Type what you have

Ingredients

• ✓ thyme
• kalamata olive
• anchovy fillet
• lemon juice
• caper
• garlic
• rosemary
• olive oil

Instructions

1. 1 Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.

By Jim Clark

Ingredients

• ✓ thyme
• water
• butter
• salt
• flour
• egg
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ thyme
• cream cheese
• butter
• parmesan cheese
• garlic
• oregano
• parsley
• dill weed
• basil
• black pepper

Instructions

1. 1 Mix together cream cheese, butter, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined.
2. 2 Chill in refrigerator overnight or 8 hours.

By Lisa Mayer Kaelblein

Ingredients

• ✓ thyme
• cod
• milk
• bay leaf
• cayenne pepper
• yukon gold potato
• garlic
• lemon zest
• olive oil
• lemon
• black pepper
• creme fraiche

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Ingredients

• ✓ thyme
• ✓ thyme
• ✓ thyme
• orange zest
• salt
• cayenne pepper
• dijon mustard
• chive
• parsley
• brandy
• butter
• duck
• bay leaf
• ginger
• orange zest
• garlic
• black pepper
• kosher salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
5. 5 Pick meat from the bones and place into a bowl.
6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Ingredients

• ✓ thyme
• fig
• water
• olive oil
• balsamic vinegar
• rosemary
• cayenne pepper
• kalamata olive
• garlic
• salt
• pepper
• walnut
• cream cheese

Instructions

1. 1 Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2. 2 Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

By Anne

Ingredients

• ✓ thyme
• all-purpose flour
• salt
• black pepper
• chili powder
• cayenne pepper
• milk
• butter
• egg
• parmesan cheese
• romano cheese
• gruyere cheese
• pepperoni
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
3. 3 Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
4. 4 Separate the white and yolk from one egg, reserving the yolk for glazing.
5. 5 Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
6. 6 Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
7. 7 Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
8. 8 Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
9. 9 Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
10. 10 Remove pans from oven and leave puffs on pans until cool enough to serve.

By Carolyn Bunkley

Ingredients

• ✓ thyme
• parmesan cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
3. 3 Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

By Valerie

Ingredients

• ✓ thyme
• raclette cheese
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
3. 3 Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
4. 4 Sprinkle cheese with thyme and pepper to serve.

By Allrecipes Editorial Team

Ingredients

• ✓ thyme
• feta cheese
• white wine vinegar
• honey

Instructions

1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Ingredients

• ✓ thyme
• goat cheese
• apple
• oregano
• black pepper
• french bread

Instructions

1. 1 Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2. 2 Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3. 3 Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

By CrdsGrl

Ingredients

• ✓ thyme
• phyllo tart shell
• brie cheese
• pear
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
3. 3 Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

By Firebal

Ingredients

• ✓ thyme
• jerusalem artichoke
• olive oil
• garlic
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub artichoke tubers and cut out eyes.
3. 3 Cut tubers into 1-inch pieces.
4. 4 Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
5. 5 Roast in the preheated oven until tender, 35 to 45 minutes.

By qwertycook

Ingredients

• ✓ thyme
• buckwheat flour
• parmesan cheese
• all-purpose flour
• butter
• black sesame seed
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3. 3 Divide dough into 6 portions. Let dough rest for 5 minutes.
4. 4 Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5. 5 Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ thyme
• baguette slice
• brie cheese
• fig preserves
• almond
• balsamic glaze

Instructions

1. 1 Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.

By Saveur

Ingredients

• ✓ thyme
• butter
• mushroom
• monterey jack cheese
• garlic powder
• white wine
• soy sauce
• bread crumb

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet.
3. 3 Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture.
4. 4 Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling.
5. 5 Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.

By Watercat

Ingredients

• ✓ thyme
• olive oil
• onion
• garlic
• clam
• oregano
• egg
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
3. 3 Bake in preheated oven for 15 minutes.

By WAYNE14

Ingredients

• ✓ thyme
• black olive
• walnut
• mayonnaise
• sour cream
• black pepper
• salt
• garlic powder
• onion

Instructions

1. 1 In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ thyme
• water
• mushroom
• olive oil
• salt
• lemon juice
• garlic
• black pepper
• parsley
• onion powder

Instructions

1. 1 In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
2. 2 In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

By Sara

Ingredients

• ✓ thyme
• asiago cheese
• garlic
• mayonnaise
• oregano
• parsley
• salt
• black pepper
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
3. 3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

By Alison Brune

Ingredients

• ✓ thyme
• elephant garlic
• salt
• black pepper
• olive oil
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
3. 3 Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
4. 4 Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

By France Cevallos

Ingredients

• ✓ thyme
• halloumi cheese
• honey
• lemon juice
• red pepper flakes
• salt
• neutral oil

Instructions

1. 1 Slice halloumi into 6 to 8 even pieces.
2. 2 Combine honey, lemon juice, red pepper flakes, thyme leaves, and salt in a shallow bowl. Add halloumi slices and turn to coat each side. Allow to marinate in the refrigerator for 15 minutes.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place the cheese slices in the skillet and sear for 2 to 3 minutes on each side, checking regularly to make sure it doesn't burn.
4. 4 Once the halloumi has reached a golden brown color, move to a serving plate. Top with leftover marinade and garnish with additional thyme leaves. Serve with crackers or pita bread.

By Annie Campbell

Ingredients

• ✓ thyme
• beet
• olive oil
• salt
• pepper
• goat cheese
• cream cheese
• garlic
• lemon juice
• pine nut
• balsamic glaze

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
3. 3 Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
5. 5 Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

By France Cevallos

Ingredients

• ✓ thyme
• grape
• olive oil
• oregano
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Ingredients

• ✓ thyme
• camembert cheese
• garlic
• rosemary
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
3. 3 Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
4. 4 Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
5. 5 Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.

By fabeveryday

Ingredients

• ✓ thyme
• olive oil
• garlic
• cumin
• cayenne pepper
• chickpea
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.
3. 3 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.
4. 4 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.

By CRAZY4SUSHI

Ingredients

• ✓ thyme
• jalapeno pepper
• jalapeno pepper
• goat cheese
• cheddar cheese
• monterey jack cheese
• chili powder
• cumin
• coriander
• gluten-free bread crumb
• cotija cheese
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
3. 3 Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
4. 4 Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
5. 5 Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.

By Buckwheat Queen

Ingredients

• ✓ thyme
• balsamic vinegar
• bread
• olive oil
• strawberry
• goat cheese
• salt
• pepper

Instructions

1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. 3 Combine strawberries and thyme in a small bowl and set aside.
4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Ingredients

• ✓ thyme
• butter
• parmesan cheese
• garlic salt
• rosemary
• basil
• garlic powder
• bread

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.
3. 3 Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

By Sarah

Ingredients

• ✓ thyme
• cannellini bean
• cranberry
• olive oil
• lemon juice
• cinnamon
• garlic
• pecan
• salt

Instructions

1. 1 Drain cannellini beans and reserve liquid.
2. 2 Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
3. 3 Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
4. 4 Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.

By lutzflcat