Charcuterie Board Popovers

Name: Charcuterie Board Popovers
Cook time: 10 min
Total time: 45 min
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

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Cook Time: 10 minutes

Total: 45 minutes

Servings: 12

Author : Food Network

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Ingredients

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1 cup (250 milliliters) buttermilk or milk2 eggs, at room temperature1 cup (130 grams) flour1 teaspoon kosher salt1/4 cup (4 tablespoons) (56 grams) unsalted butter, cut into 12 pats7 ounces (200 grams) cheese, such as Brie, Cheddar, and/or Gruyère, cut into about 1/2-inch (1-centimeter) cubes3.5 ounces (100 grams) thinly sliced cured meat, such as prosciutto or Genoa salami12 cornichons or cocktail picklesDijon mustard, for serving

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Instructions

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Step 1

Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.

Step 2

Whisk together the buttermilk and eggs in a bowl or large glass measuring cup. Whisk in the flour and salt and set aside.

Step 3

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.

Step 4

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.

Step 5

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.