Healthy Summer-Salad-Stuffed Popovers
Updated: May 7, 2019
Total Time: 45 min
Prep: 15 min
Inactive: 5 min
Cook: 25 min
Yield: 6 servings
Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
1 1/2 cups grape tomatoes, quartered
1/4 pound fresh mozzarella, cut into 1/2-inch cubes
1/2 English cucumber, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine or balsamic vinegar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.
To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.
This recipe is courtesy of the Foodnetwork
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