Ingredients
-
1/3
-
1/3
-
2
-
250
-
2
-
1/2
-
6
-
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
-
Directions
Savoury Cheesecake Puffs, These little puffs are wonderful as a pre-dinner nibbler, appetizer or as part of a buffet table You can make them ahead and re-heat in 5-7 minutes For some reason the amount of garlic does not show up in the recipe – it is 2 tsp or to taste (I add more)
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Mix 1/3 Cup Each of Flour and Parmesan; Grease 3 Dozen Mini Muffin Tins and Spoon Flour and Parmesan Mixture Into Tins. Roll Pan Around to Coat All Sides of Tins. Shake Out Excess. |
|
3
Done
|
Beat Ricotta, Cream Cheese, and Egg Yolks on Low Speed Until Smooth. |
|
4
Done
|
Gradually Beat in Rest of Ingredients, Except Chives. Stir in Chives, Reserving 1/4 Cup For Sprinkling When Serving. |
|
5
Done
|
Scoop Spoonfuls of Batter and Push Into Tins With Finger. Fill Tins Slightly Above Rims as the Batter Will Puff and Then Settle. Sprinkle Batter With Additional Chives. |
|
6
Done
|
Bake on Middle Rack of Oven 35-40 Minutes or Until Golden on Top. Cool Before Removing from Muffin Tins. These Puffs Are Ideally Served Warm, but Are Also Delicious at Room Temperature. |
|
7
Done
|
They Can Be Made Ahead, Removed from Muffin Tins, Chilled Up to 2 Days and Reheated For Serving. to Reheat, Place on Baking Sheet in 250f or 350f Oven For 5-7 Minutes or Until Warmed Through (the Reheating Temperature Ranges to Allow the Cheesecakes to Share an Oven With Other Foods Baking a the Same Time. |
