Total Time
55mins
Prep 20 mins
Cook 35 mins

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)

Ingredients Nutrition

Directions

  1. preheat oven to 350°F.
  2. 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. Beat ricotta, cream cheese, and egg yolks on low speed until smooth.
  4. Gradually beat in rest of ingredients, except chives. Stir in chives, reserving 1/4 cup for sprinkling when serving.
  5. 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. 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. 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 250°F or 350°F 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.
Most Helpful

5 5

Very delicious. These were a huge hit with my brother and husband. I didn't have a mini muffin tin, so I used a standard muffin tin and filled them up half way and I don't think it made too much of a difference. Made for the Went to the Market - Winter 2012 -2013 tag game. Thanks Deantini for a great little nibble.