A delightful bite of flavours inspired by your favourite party appetizer—the charcuterie board.
1 cup (250 mL) buttermilk or milk
2 eggs, room temperature
1 cup (130 g) flour
1 teaspoon kosher salt
1/4 cup (56 g) unsalted butter, cut into 12 pats
200 g cheese, such as brie, cheddar, and/or gruyere, cut into 1 cm cubes
100 g thinly sliced cured meat, such as prosciutto or genoa salami
12 cornichons or cocktail pickles
Dijon mustard, for serving
Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450ºF.
In a bowl or large glass measuring cup, whisk together the buttermilk or milk and eggs. Whisk in the flour and salt and set aside.
Remove the pan from the oven, place about one teaspoon of butter into each well, and return the pan to the oven for 30 seconds to one minute to melt the butter. Once the butter is melted, carefully pour about a quarter 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 350ºF and continue baking, without opening the oven door, for 15 to 20 minutes or until the popovers are puffy and golden brown.
Remove from the oven and serve either hot or allow to cool, stuffed with the cured meat and a cornichon with Dijon mustard on the side. Enjoy!