Sun-Dried Tomato Popovers
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 48 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 20 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 3 |
| vit C | 2 |
| folate | 6 |
Mini popovers, in reality tiny Yorkshire puddings, make excellent finger food. The naturally occurring indent on top makes a great spot for the goat cheese.
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 2 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup finely chopped green onions
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 1/4 cup goat cheese, softened
Preparation
In blender or in bowl with hand blender, blend together eggs, flour, milk, butter, salt and pepper until smooth and frothy. Mix in green onions and all but 1 tsp (5 mL) of the tomatoes. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Grease mini-muffin cups. Whisk batter; spoon into cups. Bake in centre of 425°F (220°C) oven until golden and puffed, about 16 minutes. Remove from pan to rack. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks; thaw. Reheat in 400°F/200°C oven for 5 to 7 minutes.)
Top each warm popover with 1/2 tsp (2 mL) goat cheese. Garnish with remaining tomatoes.
Grease mini-muffin cups. Whisk batter; spoon into cups. Bake in centre of 425°F (220°C) oven until golden and puffed, about 16 minutes. Remove from pan to rack. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks; thaw. Reheat in 400°F/200°C oven for 5 to 7 minutes.)
Top each warm popover with 1/2 tsp (2 mL) goat cheese. Garnish with remaining tomatoes.
Source : Canadian Living Magazine: January 2007
- Keywords : Appetizers; Bake; Make-Ahead; Sun-dried tomatoes; Goat Cheese; Green onions;
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