Minibar's cheese rolls with pickled red onions

Time 1 hour
Yields Makes about 36 rolls
Minibar’s cheese rolls with pickled red onions

Pickled red onions


Combine 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.


In 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.



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


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


Form 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.


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

Tapioca starch is available at Brazilian and Asian markets.

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