Today, I have a cute little appetizer for you that you can whip together in 10 minutes. They taste best right after they come out of the oven but you could prepare them in advance and just reheat them for a couple of minutes in a 350 F hot oven.
Savory Cheese Madeleines
adapted from Patricia Wells
makes 24 madeleines
1 cup / 135 g unbleached all-purpose flour
3 teaspoon baking powder
1/2 - 3/4 teaspoon sea salt (depending on your cheese, use less if you use a salty cheese)
3 large eggs, lightly beaten
1 cup plain yogurt
Pepper, Chili Flakes
3/4 cup (3 ounce / 90g ) freshly grated Parmigiano-Reggiano, Gruyere or other cheese)
3 tablespoon finely minced fresh herbs (rosemary, chives, spring onions or others)
Preheat your oven to 425℉. Butter your madeleine pan and place in fridge.
Combine the ingredients from the flour to the spices and mix until the mixture just comes together. Add the cheese and herbs and mix.
Now you can place the mixture in the fridge for an hours or so.
Spoon the batter onto the madeleine molds and bake in the upper center rack of your oven for about 10 minutes or until firm and golden (I baked mine for 8 minutes and then turned them around and baked them 3 minutes longer).
Cool the madeleines for a few minutes before serving. Serve warm or at room temperature (I prefer them warm).