Got a party coming up and not sure what quick and tasty dish to make? The Savory Profiterole easy and quick appetizer is perfect.
Whether you choose to make them all with one filling or mixed, the savory Profiteroles will be much appreciated. Of course, if you have time and want to try your hand at making the choux pastry, they will be even better, but you can do as we did and buy them ready to fill so you can be creative with the filling and surprise everyone with minimal effort.
We all know savory profiteroles are a crowd-pleaser, and the filling variations are endless, from simple cold cuts and a spreadable cheese to savory spreads or tuna mousse or even ham mousse and you will see that everything will be ready.
Worried about your profiteroles collapsing when forming the dome? Attach them to each other with dollops of mayonnaise or leftover mousse from the fillings, or serve them in small individual cups so everyone can take their own.
Below, I leave you some more delightful ideas for a quick appetizer, and then, as always, we go right below the photo to find out how to prepare these Savory Profiterole Easy Appetizer 😊
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Savory Profiterole Easy Appetizer
- 20 profiteroles
- 7 oz oz canned tuna in oil
- 7 oz oz ricotta (or robiola)
- 2 pinches black pepper
- 7 oz oz black olives
- 0.7 oz oz salted capers
- 0.7 oz oz anchovies in oil
- 1 clove garlic
- 0.7 oz oz extra virgin olive oil
How to prepare the Savory Profiterole Easy Appetizer
Using an immersion or regular blender, blend the drained tuna from its preservation oil together with the ricotta.
Season with ground black pepper and if you like, you can also add some chopped parsley. Set aside temporarily.
Desalt the capers and pat them dry, drain the anchovies, remove the pits from the olives, peel and remove the central core from the garlic clove.
Blend everything with an immersion blender until you have a thick and compact cream. Set aside.
Once all the creams are ready, cut the tops off the profiteroles and then carefully fill them with a teaspoon or an icing bag without a nozzle.
Close the tops and form the dome by holding the profiteroles with dollops of mousse, decorate with mixed salad leaves for a touch of color.
Storage, tips, and variations for Savory Profiterole Easy Appetizer
I recommend preparing the mousses even 1 day ahead, keeping them well-covered in the refrigerator.
Better to fill the profiteroles just before serving so they stay crunchy on the outside, otherwise they will absorb the moisture from the mousses and become soft.
You can also fill them with ricotta and pesto doing more or less 250 g of ricotta and 4 tablespoons of pesto.
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