SUN-DRIED TOMATO & GOAT CHEESE PUFFS

SUN-DRIED TOMATO & GOAT CHEESE PUFFS


Sun-Dried Tomato & Goat Cheese Puffs
Yield:
24  servings of 1 appetizer

INGREDIENTS

2/3 cup (150 mL) water
3 tbsp (45 mL) butter
1 tsp (5 mL) finely chopped fresh thyme leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
2/3 cup (150 mL) all-purpose flour
2 eggs, lightly beaten
4 oz (125 g) goat cheese
4 oz (125 g) cream cheese, softened
1 tbsp (15 mL) milk
1/2 cup (125 mL) sun-dried tomatoes in oil, drained, patted dry and chopped
1 tbsp (15 mL) Sun-Dried Tomato Herb Oil Dipping Seasoning

DIRECTIONS


Preheat oven to 375°F (190°C). Heat water, butter, thyme, salt and black pepper in (1.5-qt./1.4-L) Saucepan over high heat. Once mixture comes to a boil, add flour. Stir vigorously about 1 minute or until mixture leaves sides of Saucepan and forms into a ball. Place dough into Classic Batter Bowl. Add eggs; whisk until smooth. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Using level Small Scoop, scoop dough into wells. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut in each puff; cool completely on Stackable Cooling Rack.

Combine goat cheese, cream cheese and milk in Small Batter Bowl. Add tomatoes and oil dipping seasoning; mix well. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff.


Nutrients per serving:
Calories 70, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 4 g, Protein 2 g, Sodium 110 mg, Fiber 0 g

( SOURCE )


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