Little hearts with goat cheese and chives

Name: Little hearts with goat cheese and chives
Prep time: 60 min
Cook time: 3 min
Total time: 63 min
Yield: 4
Ingredients: Whole milk 1 ¼ cup; Type 00 flour 1 ½ cup; Butter 2 tbsp; Fine salt 1/2 teaspoon; Goat 4.2 oz; Chives chopped 2 spoonfuls; Fine salt to taste; Black pepper to taste; Eggs small 2; Breadcrumbs to taste; Peanut seed oil to taste

1012

Calories per serving

Vegetarian

Energy Kcal 1012
Carbohydrates g 58.3
of which sugars g 5.3
Protein g 17.4
Fats g 78.9
of which saturated fat g 21.13
Fiber g 2.1
Cholesterol mg 147
Sodium mg 855

Difficulty: Average
Prep time: 60 min
Cook time: 3 min
Serving: 4
Cost: Average

PRESENTATION

Bright shapes and a soft, fluffy bite set Little hearts with goat cheese and chives apart right away—there’s just something inviting about their simple, heart-shaped style on any snack plate or brunch buffet. The satisfying blend of goat cheese and chives makes these chive appetizers POP with fresh, tangy flavor, and their nice savory edge always gets families going back for seconds. Rich, creamy cheese flavor balances beautifully with that mild onion note from chives...giving each bite both a familiar and just-different-enough taste that draws in even the snacks-weary crowd. Perfect for kids as a fun lunchbox surprise or a fancy touch to a weekend spread, these lovable biscuits pretty much work for anything—romantic family dinners, spring picnics, birthday parties, after-school hangouts, you name it. Anytime you need new cheese board essentials or just want something guaranteed GOOD-looking and tasty, these little hearts absolutely deliver both a festive look and a fresh, creamy finish.

Busy families look for easy, rewarding snacks that don’t get old—little hearts with goat cheese and chives always hit that mark thanks to simple, trusted flavors and their snacking flexibility. Serve them as part of a build-your-own-bites bar during movie night, packed up for school, or right in the middle of a celebration tray (extra DELICIOUS served with dips or jam). In the world of quick appetizer ideas, these shine since their tangy essence really cuts through other rich party foods, making the table feel lighter but still complete. Fans of goat cheese recipes get that mild, creamy bite every time, and with an eye-catching shape, these move up any list of easy biscuit recipes or family staples. Great for testing new homemade goat cheese blends or just sticking to classic chives—either way, the outcome is always moist, a little fluffy, and full of flavor that’s friendly for both kids and adults. When you need something that brightens family snacks but also looks cute and tastes GOOD, these goat cheese and chive biscuits always earn a spot at the table.

INGREDIENTS

1012

Calories per serving

Ingredients for the dough: Whole milk 1 ¼ cup (300 ml); Type 00 flour 1 ½ cup (180 g); Butter 2 tbsp (30 g); Fine salt - 1/2 teaspoon

Ingredients for the filling: Goat 4.2 oz (120 g); Chives 2 spoonfuls - chopped; Fine salt to taste; Black pepper to taste

Ingredients for breading: Eggs 2 - small; Breadcrumbs to taste

Ingredients for frying: Peanut seed oil to taste

Preparation

How to prepare Little hearts with goat cheese and chives

To prepare the dough for the little hearts, pour the milk into a saucepan, add the butter and salt 1 and bring to just below boiling; remove the saucepan from the heat and immediately add the flour, all at once 2. With the help of a spoon, stir vigorously until the ingredients are combined 3 and obtain a rather compact mixture (if it looks lumpy don't worry).

Let the obtained dough cool slightly 4, then transfer it to a lightly floured surface and knead with your hands 5 until you get a smooth and homogeneous dough 6.

Let the little hearts' dough cool completely and in the meantime prepare the filling by mixing the goat cheese, salt, pepper, and chives in a bowl 7.
Roll out the dough with a rolling pin 8 forming a rectangular sheet about 1/16 inch to 1/12 inch thick at most: with a teaspoon, take some of the filling and place it in small mounds on the sheet 9 about 4 inches apart from each other.

Cover the mounds with dough (folding it like a book) 10 and with the heart-shaped cutter cut out the shapes (11-12). Proceed this way, kneading the scraps each time until the ingredients are used up. Once all the shapes are obtained, take two plates: in one you will put the breadcrumbs and in the other the beaten egg.

Dip each little heart first in the beaten egg 13, then pass it in the breadcrumbs 14 and fry it in moderately hot oil (not boiling) until golden on both sides 15. Drain the little hearts, place them on kitchen paper towels, and serve immediately.

Tip

These little hearts are also ideal for children, for whom you can vary both the shape (using figures of flowers or animals) and the filling, using, for example, cooked ham and mozzarella, or mozzarella and tomato, etc...

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