PO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Po de Queijo (Brazilian Cheese Bread) image

I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

Provided by Salads4me

Categories Appetizers and Snacks Tapas

Time 1h15m

Yield 20

Number Of Ingredients 6

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Ingredients

1 cup half-and-half
½ cup vegetable oil
1 pinch salt
2 cups tapioca flour
2 cups finely grated Pecorino Romano cheese
2 eggs

Steps:

Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.
Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.
Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 12.1 g, Cholesterol 23.1 mg, Fat 7.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 12.5 mg, Sugar 0.1 g