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Appetizers, Vegetarian

Minibar's cheese rolls with pickled red onions

Minibar's cheese rolls with pickled red onions
Los Angeles Times

Thses delectable bite-sized cheesy puffs from Minibar are served with crisp, quick-pickled red onion slices spiked with jalapeno. A takeoff on pao de queijo, Brazilian cheese rolls, they were brought to our attention by Times restaurant critic S. Irene Virbila, ... Read more

Total time: 1 hour | Makes about 36 rolls

Pickled red onions

  • 1 large red onion, thinly sliced
  • 1 jalapeno chile, thinly sliced, with seeds
  • 1/2 cup Champagne vinegar or white wine vinegar
  • Salt

Step 1Combine the onion and jalapeno slices in a medium pan of salted water. Bring to a boil and boil 1 minute. Pour through a strainer, discarding the liquid.

Step 2In a glass bowl, combine the onion and jalapeno slices, 2 cups warm water, the vinegar and a dash of salt. Stir to combine. Cover and cool.


  • 4 1/2 cups grated smoked Gouda cheese (1 pound)
  • 2 cups plus 3 tablespoons tapioca starch, plus more for kneading
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper

Step 1Heat the oven to 450 degrees. In a large bowl, combine the cheese, flour, butter, eggs, salt and pepper.

Step 2Sprinkle a little tapioca flour on your hands and use your hands to combine the ingredients and knead the dough into a smooth ball.

Step 3Form the dough into 1-inch balls. Place the balls on two parchment-lined baking sheets, spacing 2 inches apart. Flatten each slightly with your thumb.

Step 4Bake until light golden, about 8 to 10 minutes. Serve warm with pickled red onions.

Note: Tapioca starch is available at Brazilian and Asian markets.


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