A delightful bite of flavors inspired by your favorite party appetizer—the charcuterie board.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 1 cup (250 milliliters) buttermilk or milk
- 2 eggs, at room temperature
- 1 cup (130 grams) flour
- 1 teaspoon kosher salt
- 1/4 cup (4 tablespoons) (56 grams) unsalted butter, cut into 12 pats
- 7 ounces (200 grams) cheese, such as Brie, Cheddar, and/or Gruyère, cut into about 1/2-inch (1-centimeter) cubes
- 3.5 ounces (100 grams) thinly sliced cured meat, such as prosciutto or Genoa salami
- 12 cornichons or cocktail pickles
- Dijon mustard, for serving
Instructions
- Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.
- Whisk together the buttermilk and eggs in a bowl or large glass measuring cup. Whisk in the flour and salt and set aside.
- Remove the pan from the oven, place about 1 teaspoon of butter into each well and return the pan to the oven to melt the butter, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well and divide over the cheese.
- Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes.
- Remove from the oven and serve hot or allow to cool, stuffed with the cured meat and a cornichon with Dijon mustard on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 182 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 63 mg |
| Sodium | 340 mg |
Reviews
Family loves these made with extra sharp cheddar cheese and filled with cherry jam!
Mary added the cheese right before baking.
When do you add the cheese? Before the butter?
What type of flour is used for this recipe?
I made these to go with an Italian themed baby shower. They were a total hit and so easy to make. Mary, you’re the best!!
THESE R AMAZING!! I ENJOY MARY ‘S RECEIPES!! SHE SHOULD BE ON FOOD NET WORK AS MUCH AS PIONEER WOMEN & MOLLY!! PLEASE GIVE HER MORE AIR TIME, I KNOW THERES ALOT MORE PEOPLE WILL ENJOY HER AS MUCH AS INDO