Parmesan rosemary madeleines

These fall into my favorite category of appetizer: Supremely tasty, reasonably elegant but super fast to make. These come together in a snap and use ingredients I tend to have on hand.

I made these for one of the last get-togethers with friends before that became ill-advised. And then I made them again for us as comfort food in lockdown. If you have to shelter in place, it's great two own a rosemary plant or two.

Parmesan-rosemary madeleines

From Lemons & Anchovies, by blogger Jean, maker of many tasty-looking recipes

Ingredients

⅓ cup flour

1 teaspoon baking powder

¼ teaspoon sea salt

1 large egg, lightly beaten

1/3 cup plain yogurt (Greek works too)

¼ grated Parmesan cheese (or Gruyere)

1 tablespoon minced rosemary leaves

Method

Preheat oven to 425. Grease madeleine tin. (This makes 12 regular size madeleines or 24 mini madeleines if you have one of those cut little tins that Jean does. They're just adorable and bite-size.)

In food processor, combine flour, baking powder, salt, egg and yogurt. Blend well. Add cheese and rosemary and process just to combine. Spoon by small spoonfuls into madeleine tin, about ⅔ full.

Bake about 10 to 12 minutes (slightly less if you’re using the mini tins) until firm and golden. Serve warm or at room temperature.

Rating: These are totally snarfable. They’re unbelievably good warm from the oven and perfectly tasty at room temperature. They don’t keep particularly well, but why would you?