Nduja Cheese Breads With Whipped Goat Cheese Recipe
Spicy sausage and gooey cheese come together in these gluten-free bites
If you don't know what nduja is, it's about to become your biggest weakness. This spreadable Italian sausage is spicy, addictive and popping up on menus across the country. So when we heard that LondonHouse in Chicago offers an nduja cheese bread bar snack, we had to try it out. These puffs use tapioca flour like pão de queijo for a completely gluten-free snack packed with grated cheddar and Parm. What more could you want?
Prepare to make a ton of mini cheese breads with this recipe, and don't worry: They're so delicious you can count on everyone eating more than their fair share. If you want to take it easy, however, the batter holds great in the fridge for up to two days.
To learn more, read "Three Sheets to the Wind."
Recipe adapted from Jacob Verstegen, LondonHouse, Chicago, IL
Nduja Cheese Breads with Whipped Goat Cheese
Similar to pão de queijo, these savory cheese breads combine tapioca flour with spicy nduja sausage and cheese for the perfect bar snack.
Ingredients
- For the Cheese Breads
- 4 cups tapioca flour
- ½ tablespoon kosher salt
- ½ cup whole milk
- ½ cup water
- ½ cup vegetable oil
- 6 eggs
- 3 ounces nduja sausage
- 1 cup (2 ounces) grated white cheddar
- 1 cup (2 ounces) grated Parmesan
- Nonstick cooking spray
- For the Whipped Goat Cheese
- 8 ounces room-temperature goat cheese
- ¼ cup olive oil
- Kosher salt, to taste
- Thinly sliced basil, for garnish
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the tapioca flour with the salt.
- In a small saucepan, bring the milk, water and oil to a simmer over medium-high heat. Remove from the heat and, with the motor running on low, slowly pour it over the flour. Mix until combined and the mixture has cooled slightly, then add the eggs, one at a time, making sure each is combined before adding the next.
- Add the nduja and the cheeses, and mix until incorporated, then cover the bowl in plastic wrap and chill for 1 hour.
- Preheat the oven to 350° and grease a mini-muffin tray. Working in batches, scoop 1 tablespoon of batter into each muffin tin. Bake until golden brown and puffed, 15 to 20 minutes.
- While the breads bake, make the whipped goat cheese: In a mini food processor, combine all the ingredients, except for the basil, and purée until smooth. Transfer to a small bowl and garnish with the basil.
- Transfer the cheese breads to a tray and serve warm alongside the whipped goat cheese.
Nutrition
| Calories per Serving | 68 |
| Total Fat | 4.4 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 17.1 mg |
| Total Carbohydrates | 5.8 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.1 g |
| Sodium | 51.4 mg |
| Protein | 1.7 g |
