Charcuterie board popovers

Ingredients

• 1 cup (250 ml) buttermilk or milk
• 2 eggs, room temperature
• 1 cup (130 g) flour
• 1 tsp kosher salt
• ¼ cup (56 g) unsalted butter, cut into 12 pats (about 1 tsp each)
• 200 g cheese, such as brie, cheddar and/or gruyere, cut into 1 cm cubes
• 100 g thinly sliced cured meat, such as prosciutto or salami
• 12 cornichons or cocktail pickles
• Dijon mustard, for serving

Instructions

1. Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to (230°C) 450°F.
2. In a bowl or large glass measuring cup, whisk together the buttermilk or milk and eggs. Whisk in the flour and salt and set aside.
3. Remove the pan from the oven, place about 1 teaspoon of butter into each well, and return the pan to the oven for 30 seconds to 1 minute to melt the butter. Once the butter is melted, carefully pour about ¼ cup of batter into each well and divide over the cheese.
4. Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to (180°C) 350°F and continue baking, without opening the oven door, for 15 to 20 minutes or until the popovers are puffy and golden brown.
5. Remove from the oven and serve either hot or allow to cool, stuffed with the cured meat and a cornichon, with Dijon mustard on the side.