Easy Brazilian Cheese Bread

So I found this recipe on SimplyRecipes.com, which is my new favorite food blog to follow. You whir up all the ingredients in a blender and pour it into your mini-muffin tin, which sounded super appealing and easy, right? Well, it would have been had we been able to find tapioca flour. Holly and I went to a couple different places looking for this type of flour and found every other type of flour under the sun, except tapioca flour. We were considering trying potato flour, but seeing as we hadn't made this before, we wanted to stick to the recipe. So we ended up using minute tapioca, as it said it could be used as a thickening agent instead of flour, cornstarch, etc. However, we ended up doubling the recipe by accident as the conversion we were using was a bit confusing. But needless to say, thank goodness we did because the original 16 tarts it would have made simply wouldn't have been enough!

Here is the direct link to simplyrecipes.com for: Easy Brazilian Cheese Bread

Our "dough" turned out a lot thicker than that in the recipe, due to the fact that we didn't have tapioca flour, per sei. So we had to spoon it into the cups instead of pouring.

The recipe calls for queso fresco, which is a Mexican fresh cheese, however, we don't have access to that so we used feta and they tasted delicious! (Although we could cut back a bit on the salt next time, due to the saltiness of feta already). The inside was a bit chewy/doughy like the recipe said it would, and it was really a nice texture.

We ate these as an appetizer, then with our soup, and then Holly also had the excellent idea of spreading jam on top and so we had them as dessert too! They tasted the best once they had cooled a bit, but they recommend eating them warm on the recipe.