Tiny, bite size soufflés — just a little nibble to take the edge off, while warming the hearts of your family & friends. These are so quick, easy, and delicious, you’ll be making them OFTEN! I like to serve them with a bit of sparkling wine, a Sauvignon Blanc, chardonnay, or even a full-bodied red (they tend to disappear no matter what).1 egg ¼ cup milk 4 ounces goat cheese, crumbled (or bleu, or very sharp Cheddar) 2 tablespoons Parmesan cheese 2 tablespoons flour pinch cayenne pepper 1 tablespoon chives, minced
Preheat oven to 425°F. Spray a 12 cup mini muffin tin with non-stick spray.
Combine all ingredients except chives in blender, process until smooth. Pulse in chives just to mix. Pour soufflé mixture into each of the 12 cups to about 2/3 full. Bake 11-12 minutes, until golden and puffed.
Turnout onto a tea towel and serve.
Options: Top with a tiny dollop of blackberry jam, strawberry jam, or truffled honey.
Makes 12 micro soufflés.