Charcuterie Muffins
A cheese and charcuterie board stuffed into muffin form- these savory muffins are perfect with every bite. Make as an appetizer, for breakfast or brunch. They are easy to make and can be a great way to use up any leftover cheese in your fridge!
If you love a savory charcuterie board as much as I do then you will love these cheese & charcuterie muffins. They come together in just a few minutes and the charcuterie mixture stuffed into the muffins can be changed up to use ingredients you already have on hand. You’ll just want one soft creamy cheese to bind together all the ingredients for the charcuterie mixture- I used Boursin. Stuffed into pillowy buttery biscuits, they are the perfect handheld bite for kids for adults to enjoy🧀
Ingredients for cheese and charcuterie muffins
This appetizer requires minimal ingredients and you can add in any cheeses you’d like but you will want to use a soft cheese like Boursin or cream cheese to bind together all the charcuterie ingredients. I used a garlic and herb Boursin and it added so much flavor into the charcuterie mixture!
Here’s a list of ingredients that I used to make mine:
Biscuit dough
Boursin Cheese
Mozzarella
Salami
Olives
Roasted Tomatoes
Olive oil to grease the muffin pan
Honey or fig jam (garnish)
I like using mozzarella cheese for the ideal cheese pull! This is one of the best cheeses for it. When it bakes in the oven it becomes melty and gooey and really show stopping when pulling apart these muffins.
You can prepare these in advance and cook them when you are ready to serve them up.
They will last a few days in the fridge- make sure you do refrigerate these so that they stay fresh!
SHOP THE REICPE
Add all your cheese & charcuterie items to a bowl to mix together for the mixture to go inside the muffins
You’ll want to flatten the biscuit dough a bit to form a “cup” in the muffin tray. That way the charcuterie mixture can fit well in the middle and form a crust on the outer edges of the muffin.
Charcuterie Muffins
A cheese and charcuterie board stuffed into muffin form- these savory muffins are perfect with every bite. Make as an appetizer, for breakfast or brunch. They are easy to make and can be a great way to use up any leftover cheese in your fridge!
Ingredients
- 12 oz Pillsbury biscuit dough
- 5 oz Boursin cheese (I used garlic and herbs)
- 1/2 cup shredded mozzarella
- 3 oz salami (cut into small pieces)
- 1/3 cup chopped olives
- 1/3 cup chopped sun dried tomatoes
- Olive oil to grease the muffin pan
- honey drizzle or fig jam (garnish)
- fresh thyme (garnish optional)
Instructions
- Heat oven to 375 F and lightly grease a muffin tin or line with muffin liners
- In a bowl, mix together Boursin cheese, shredded cheese, cut up pieces of salami, olives, sun dried tomatoes and season with black pepper
- Set filling aside and separate the biscuit dough pieces. Flatten each biscuit round a bit and press into the muffin tin letting the sides come up a bit to form a "crust" and spot in the middle for you to fill in with your charcuterie mixture
- Spoon filling in evenly to each biscuit cup and add on a bit of mozzarella cheese
- Bake for 15 minutes until biscuits are golden and the filling it bubbling
- Let cool slightly and serve warm as is or with a drizzle of honey or dollop of fig jam for a true charcuterie feel!
Mix and match fruits and cheese to make skewers!
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A cheese and charcuterie board stuffed into muffin form- these savory muffins are perfect with every bite. Make as an appetizer, for breakfast or brunch. They are easy to make and can be a great way to use up any leftover cheese in your fridge!