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Easy to make Baked Roasted Garlic and Herb Cheese Sticks are the perfect little appetizer bite or snack. Serve them as part of a great football game day party spread, or as a simple snack or after school treat.
Mozzarella and Parmesan cheeses are mixed with roasted garlic and herbs, then baked up until they’re crispy, chewy, and browned, makes for great finger food. Serve them plain, with marinara sauce for dipping, or turn them into a pizza. Also check out my Air Fryer Mozzarella Bites for another fun cheesy party food!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Low Carb
This recipe comes from the new cookbook, {affiliate link} Let’s Celebrate: A Low-Carb Cookbook for Year-Round Entertaining by Natasha Newton. I was given a copy of Let’s Celebrate for review, but all my opinions are my own.
Now, I’m the first to mention that I’m not typically a low carb diet person. It just isn’t my thing. But I do have lots of friends who practice the low carb lifestyle. And, when those friends come over, I like to have lots of options for them to eat.
And besides, these Roasted Garlic and Herb Cheese Sticks are just delicious! They’re like a nutty, savory, gluten-free, keto breadstick.
You don’t need to follow a keto or low carb diet to enjoy these. They’re a snack I’ll be making again and again!
Let’s Celebrate
This is a great cookbook! It’s filled with lots of easy to make recipes that are great for parties. And it’s a great way to ease you into the idea of adding low carb options to any gathering.
I’d be willing to guess that at any gathering you may have a gluten free cousin or a keto neighbor who will adore that you thought of them.
Bestselling author, Natasha Newton, brings us this book about year-round entertaining with 115 carb-conscious recipes for every occasion from holiday dinners to Mexican fiestas, and tailgate parties. She’s even included themed menu ideas for all the occasions.
It’s a great guide to healthy entertaining with easy and delicious crowd-pleasing recipes. These low-carb, keto-friendly appetizers, salads, main dishes, desserts, and beverages with Southern style will help you spend time with people you care about.
There are so many recipes that I’ve marked to try. The Veggie Pizza on page 166 is the next tasty item I have to make! It looks great and will be a welcome addition in my football watching game day spread.
Breadsticks
Natasha called this recipe Roasted Garlic & Herb Breadsticks. Since most of my readers probably don’t follow the low carb diet, they may not be as familiar with the idea of a breadstick not containing any bread. So, I decided to call them cheese sticks instead.
I guess they’re keto breadsticks with no flour, no cream cheese, and no almond meal. But they more remind me of sophisticated Parmesan cheese crisps.
Basically, they’re just 3 ingredients: cheese, an egg, and some seasonings. That’s it. Super easy to make!
Party food tip: If you’re making these for a party, you might want to make a double batch!
How to make
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Roast the garlic
Peel off the papery outer layer of the garlic, but don’t peel or separate the cloves.
Use a knife to cut ¼ inch off the top of the head to expose the cloves. Drizzle the garlic cloves with the oil, then wrap the head of garlic in foil to create a pouch, closing it at
the top.
Place the garlic on a sheet pan and roast until golden and soft, about 40 to 45 minutes. Allow to cool.
Make ahead tip: For the best flavor, the garlic can be roasted up to 2 days ahead. Store in an airtight container in the fridge.
Time saving tip: You could use dried ground garlic as a time saver instead of roasting the garlic. The flavor won’t be as rich, but it would be a time saver. In that case, you’ll want to use 1 teaspoon ground garlic.
Make the cheese sticks
Decrease the oven temperature to 375° F (or preheat if you’re making the sticks on another day). Line a baking sheet with parchment paper.
Shred the cheeses. I recommend using skim low moisture mozzarella cheese in this recipe. And, don’t use pre-shredded cheese as it has a coating that prevents it from melting properly.
In a medium-size mixing bowl, stir together the shredded mozzarella, Parmesan, egg, dried oregano, dried parsley, and 4 cloves of the roasted garlic until well combined. Smashing the garlic as you mix.
Tip: Save the rest of the garlic for other uses. You can store it in an airtight container in the refrigerator for up to 2 weeks. Roasted garlic can also be frozen in zip top bags for longer storage.
Use a spatula to scoop the mixture onto the prepared parchment paper lined pan. Use your hands to press the dough into a circle about 9 to 10 inches in diameter.
Bake for 13 to 17 minutes, until the cheese has melted and the top and edges are browned. Allow to cool for 10 minutes.
Use a pizza cutter to cut into sticks. Serve with marinara sauce for dipping, if desired.
Serving suggestion
You can serve these cheesesticks with all kinds of goodies!
They make a fabulous snack or appetizer with marinara sauce, pizza sauce, Garlic Parmesan Sauce, Roasted Cherry Tomatoes, or Ranch for dipping.
They make a great side dish to dished like my Gnocchi with tomatoes & onions or White bean sun dried tomato gnocchi.
Try them as a soup & sandwich type meal (you know, like a grilled cheese with tomato soup) with tomato lentil soup or Tomato Parmesan Soup.
Make a low carb pizza out of this recipe! Bake the round as directed, then top it with warm pizza sauce and some of your favorite toppings like red peppers, sauteed mushrooms, pepperoni, and onions. This could be sliced traditionally like wedges, or into sticks for a fun new way to serve pizza like pizza sticks!
How to store
If you have leftovers after a party, place the cheese sticks in a zip top bag or airtight container and pop in the fridge for up to four days.
They’re great cold from the fridge!
If you’d like to reheat them, place the sticks on a piece of parchment paper on a baking sheet and pop in a 350° F oven or toaster oven until warm, about 3 minutes. Let sit a bit before eating.
Or rewarm them in the microwave for about 5 to 10 seconds. Let sit a bit before eating.
Yes, you can freeze these. You can freeze the premade “dough” or freeze the baked sticks, whichever is easier for you.
To freeze the dough, make the dough, shape it into the disk, and cover it with plastic wrap. Place the disk on a baking tray, and into the freezer. Once frozen, the disk can be placed in a zip top bag in the freezer for up to 3 months. Thaw in the refrigerator before bringing to room temperature, and baking.
To freeze prebaked sticks, allow them to cool completely, and wrap them tightly in plastic wrap. Place in a freezer bag, and freeze for up to 3 months. Reheat, directly from frozen or place in the fridge overnight to thaw.
Don’t forget to grab your copy of {affiliate link} Let’s Celebrate: A Low-Carb Cookbook for Year-Round Entertaining by Natasha Newton to help you plan out all your party menus!
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Recipe
Roasted Garlic & Herb Cheese Sticks
Ingredients
- 1 whole head garlic
- 1 teaspoon extra-virgin olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Instructions
- Preheat the oven to 400° F.
- Peel off the papery outer layer of the garlic. Use a knife to cut ¼ inch off the top of the head to expose the individual cloves. Drizzle the exposed cloves with the oil. Wrap the head in foil to create a pouch, closing it at the top.1 whole head garlic, 1 teaspoon extra-virgin olive oil
- Place the garlic on a sheet pan and roast until golden and soft, 40 to 45 minutes. Allow to cool.
- Decrease the oven temperature to 375° F. Line a sheet pan with parchment paper.
- In a medium-size mixing bowl, stir together the mozzarella, Parmesan, egg, oregano, parsley, and 4 cloves of the roasted garlic until well combined. Smash the garlic as you mix. (Save the rest of the garlic for other uses. You can store it in an airtight container in the refrigerator for up to 2 weeks.)1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 large egg, ½ teaspoon dried oregano, ½ teaspoon dried parsley
- Use a spatula to scoop the mixture onto the prepared pan. Use your hands to press the dough into a circle about 9 to 10 inches in diameter. Bake for 13 to 17 minutes, until the cheese has melted and the top and edges are lightly browned. Allow to cool for 10 minutes. Use a pizza cutter to cut into sticks. Serve with marinara sauce or pizza sauce for dipping, if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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