Herbed Goat Cheese Mini Flans
I recently bought New Flavors for Appetizers, a beautifully photographed cookbook written by Amy Sherman. The book is truly inspiring and if you enjoy cooking at all it is a great resource for delicious, generally simple appetizers. While browsing through the book one recipe in particular caught my eye called Asparagus, Leek & Goat Cheese Bites and I decided to prepare it one night as an extra addition to an antipasti selection with a few changes. Instead of the asparagus and leeks, I used fresh chopped herbs to flavor my version, and used a full sized muffin pan instead of the mini muffin used in the recipe. I knew some of my guests expected that evening loved mushrooms, so I used little dollop of a mushroom, sun-dried tomato relish I put together. The goat cheese flans received rave reviews, and I would certainly make them again as they were so easy to put together. Instead of the mushroom relish, you could simply drizzle a little spicy tomato sauce over each flan before serving.
Makes 6 Muffin Sized Flans
by Deborah Mele
4 Ounces Goat Cheese
1 Cup Whole Milk Ricotta Cheese
2 Large Eggs
3 Tablespoons Chopped, Fresh Herbs (I Used Basil, Parsley & Chives)
Preheat the oven to 325 degrees F. Spray 6 spaces in the muffin tray with a spray oil. Mix together the goat cheese, ricotta, and eggs. Add the herbs and mix. Spoon the cheese mixture into 6 of the muffin spaces. Bake the flans for about 25 minutes or until lightly golden brown and puffed. Cool.
4 Ounces Baby Bella Mushrooms
1 1/2 Tablespoons Olive Ol
3 to 4 Sun-Dried Tomatoes in Oli
Salt & Pepper
3 Tablespoons Fresh Chopped Parsley
Heat the oil in a frying pan, and cook the mushrooms until golden brown and tender. Finely chop together the mushrooms, tomatoes, and parsley. Season with salt and pepper.
To serve, place the cooled flans on a tray and spoon a little of the mushroom relish on top of each. Serve.