The miniature version is perfect to hand around with pre-dinner drinks and the regular size puffs make a delectable lunch - especially with a salad.
If served hot I think the puffs lose some of their zesty piquancy and cold from the fridge gives a similar result. Served at room temperature they are at their best.
Lovely, light and fresh tasting, these little savouries are so welcome; bringing a breath of spring as the days gradually warm and lengthen.
MAKES 12 REGULAR-SIZE PUFFS
3 slices sandwich bread. I use Molenberg. No need to remove the crusts. Cut each slice into four equal squares.
50 g tasty cheese, grated
½ cup basil pesto
5 large eggs, size 7
2 Tbsp blue top milk
2 Tbsp cornflour
½ tsp smoked paprika
Salt to taste (be wary with salt)
Method
Preheat the oven to 180degC.
Spray 12 regular muffin tins with non-stick baking spray. Press the bread squares firmly into the prepared muffin tins. Sprinkle equal amounts of cheese into each.
Mix together in a bowl the basil pesto, eggs, blue top milk, cornflour, smoked paprika and salt and lightly beat all together until well combined. Transfer the mixture to a small jug then pour it over the grated cheese, filling to just below the top of each muffin tin.
Bake in the preheated oven until lightly golden and the centre springs back when touched, about 20-25 minutes.
Remove from the oven and cool for 5 minutes. Loosen in the tins and turn out on to a wire rack to cool.
Serve for lunch or as a first course. Serves 4-5 for lunch.
To make 24 mini pesto puffs:
Remove the crusts from 6 slices of sandwich bread and cut each slice into quarters. This will give you 24 small squares of bread. Spray the 24 muffin tins with non-stick baking spray. Press the bread squares firmly into the prepared muffin tins. Proceed following the recipe above. Reduce cooking time to 15-20 minutes. Serve at room temperature.
