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Recipe Detail Page
Mini Goat Cheese & Dried Cherry Clafoutis
Winter 2018
These are easy, tasty bites to serve alongside your favourite wheat beer or kriek lambic. And any leftovers make for a quick breakfast or light lunch with salad!
Makes 24 clafoutis
½ cup (125 mL) dried cherries (dried cranberries will also work)
¼ cup (60 mL) boiling water
5 oz (150 g) plain goat cheese
6 large eggs
¾ cup (175 mL) 35% cream
¾ tsp (4 mL) salt
¼ tsp (1 mL) grated nutmeg
½ cup (125 mL) flour
2 tbsp (30 mL) fresh chives, finely chopped
2 tsp (10 mL) fresh thyme, finely chopped
2 tsp (10 mL) lemon zest
Cooking spray
1 Preheat oven to 325°F (160°C).
2 In a small bowl, cover dried cherries with ¼ cup (60 mL) boiling water, and let reconstitute for 20 minutes. Place goat cheese in freezer to harden slightly while preparing ingredients. This makes it easier to handle.
3 Using a blender, process eggs, cream, salt, nutmeg and flour. Blend to combine, making sure there are no lumps of flour.
4 Add the chives, thyme and lemon zest, and pulse just to combine.
5 Generously spray a 24-mini-muffin tin with cooking spray on the bottoms and sides. If not using spray make sure to generously grease with oil.
6 Stir soaking liquid from cherries into the egg mixture. Evenly distribute the cherries between the 24 cups, about 3 cherries each. Evenly distribute the goat cheese into each, using up all the cheese.
7 Pour the egg mixture into a small jug to allow for easy pouring.
8 Evenly distribute egg mixture into each cup. Bake until clafoutis are puffed, about 15 minutes. Let rest 3 minutes before removing from pan to serve.
Makes 24 clafoutis
