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41. Arancini Microwave 1 cup Arborio rice with 1 2/3 cups chicken broth, 1/3 cup white wine and 1/3 cup chopped onion in an 8-inch microwave-safe dish, stirring halfway through, until tender, 18 minutes; cool. Mix in 2 eggs and 3/4 cup each grated Parmesan and provolone. Roll into 1 1/4-inch balls; dredge in breadcrumbs. Chill. Deep-fry in 350 degrees F vegetable oil until golden, 3 to 4 minutes. Serve with marinara sauce.
42. Fried Ravioli Mix equal parts all-purpose and semolina flour. Dip refrigerated cheese ravioli in beaten egg, then the flour mixture. Deep-fry in 375 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

43. Goat Cheese–Stuffed Peppers Mix 8 ounces goat cheese with 1 tablespoon each milk, olive oil, chopped parsley and thyme; season with salt and pepper. Spoon into 8 piquillo peppers; chill. Cut in half lengthwise.

44. Manchego-Stuffed Dates Fill pitted dates with cubes of manchego; wrap with sliced serrano ham. Broil until golden, 5 minutes.

45. Provolone-Stuffed Peppadews Fill Peppadew peppers with cubes of provolone; wrap with prosciutto. Drizzle with olive oil and balsamic vinegar; top with basil.

46. Cheese-Stuffed Olives Stuff Roquefort into 24 pitted green olives. Whisk 1/4 cup olive oil, 2 tablespoons each olive brine and lemon juice, 1 tablespoon gin, 1 teaspoon thyme and a pinch of sugar; season with salt and pepper. Pour over the olives; chill.

47. Fingerling Cheese Fries Toss 1 pound fingerling potatoes with olive oil; roast at 400 degrees F until crisp, 30 minutes. Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoons flour; cook, stirring, 2 minutes. Whisk in 2 cups milk. Cook, whisking, until thickened, 5 minutes. Stir in 1 1/2 cups shredded raclette or Swiss cheese and 1/2 teaspoon each hot sauce and Worcestershire sauce. Serve over the fries.

48. Tuscan Potato Bites Toss 1 pound quartered baby Yukon gold potatoes with olive oil; season with salt and pepper. Roast at 425 degrees F, 30 minutes. Toss with 1/4 cup grated pecorino, 2 teaspoons chopped rosemary and 1 teaspoon lemon zest; bake 10 minutes.

49. Endive with Gorgonzola Mix 8 ounces gorgonzola dolce, 1/2 cup mascarpone and 2 tablespoons chopped parsley; spread onto 24 endive leaves. Top with crumbled cooked bacon and chopped candied pecans.
50. Beer Cheese Soup Shooters Cook 1 chopped onion and 2 chopped garlic cloves in 1/2 stick butter in a large pot over medium heat until softened. Add 1/4 cup flour; cook, stirring, 2 minutes. Whisk in 12 ounces beer, 2 cups chicken broth, 1/2 cup heavy cream and 1 teaspoon each Dijon mustard and Worcestershire sauce; cook until thickened, 5 minutes. Remove from the heat; stir in 1/2 cup chopped roasted red peppers and 2 cups shredded cheddar until melted. Puree; season with salt and cayenne. Top with more peppers.