Miniature Corn Barquettes With Roasted Peppers
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 1cup flour
- ¾cup cornmeal
- 1tablespoon sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon salt
- 1cup buttermilk
- 1egg
- 2tablespoons vegetable oil
- 2jalapeno peppers, stemmed, seeded and minced
- 4ounces reduced-fat goat cheese, at room temperature
- ¾teaspoon salt
- Freshly ground pepper to taste
- ⅓cup sliced scallions, green part only
- Nonstick cooking spray
- 6tablespoons minced roasted red pepper
The Barquettes
The Filling
Nutritional analysis per serving (40 servings)
45 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Make the barquettes by sifting the dry ingredients into a medium-size bowl. In a small bowl, whisk the buttermilk and egg together. Whisk in the oil. Combine the flour mixture with the peppers and add to the buttermilk and egg mixture, stirring to combine. Set aside.
- Step 2
Make the filling by stirring the salt, ground pepper to taste and scallions into the cheese. Coat 42 miniature barquette molds with a nonstick cooking spray.
- Step 3
Spread 1 teaspoon of the barquette batter in the bottom of each mold. Place ½ teaspoon of the cheese mixture down the center of the batter in each mold. Top the cheese with ⅛ teaspoon of the roasted pepper. Top with 1 teaspoon of the batter, completely covering the filling.
- Step 4
Place the molds on a baking sheet. Bake in the center of the oven until lightly browned, about 15 minutes. Remove the barquettes from the sheet and place on a rack.
Private Notes
Comments
I made these today using mini muffin cups instead of the barquette molds. They work perfectly in those round shapes. Instead of red pepper, I put a dab of sundried tomato. A great party food.
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