There are few things I love more than gathering around the table with family and friends, so of course we love game nights in my house. A few years ago, I discovered Rummikub and now it’s my personal game night favorite! And of course, no game night is complete without something warm and savory to nibble on between turns.
Enter this easy Cambozola cupcake puffs recipe—buttery pastry shells filled with caramelized onions, creamy Cambozola cheese, sweet pear, and a little coppa for a salty, savory bite. These little puffs look elegant, but they’re incredibly easy to make and even easier to love. I can tell you from experience—when I set these out, the platter is empty in a few minutes!
What is coppa?
Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from the pork shoulder or neck. Unlike ground meats such as salami, coppa is a whole-muscle charcuterie cut, prized for its beautiful marbling, rich flavor, and tender texture. It’s seasoned with salt and spices and then dry-cured in controlled conditions until it develops its signature taste. Best enjoyed thinly sliced, coppa goes wonderfully on charcuterie boards with cheese and olives, layered into sandwiches and wraps, or even tossed in a pasta dish.
What is the difference between blue cheese and Cambozola?
Cambozola is sometimes described as a “gateway to blue cheese.” It has the creamy, buttery texture of Camembert but with delicate blue veining like Gorgonzola. That means it’s much milder than traditional blue cheese, making it approachable for those who usually shy away from stronger cheeses.
Is Cambozola the same as brie?
Not quite. Brie and Cambozola share a soft, creamy texture, but Brie doesn’t have the blue mold cultures that give Cambozola its earthy flavor. If Brie is mild and buttery, Cambozola takes it up a notch with some subtle sharpness.
Can you eat the rind of Cambozola?
Yes! The rind on Cambozola is completely edible and adds extra flavor and texture to the cheese. It’s soft, delicate, and far less intense than the rind you’d find on many traditional blue cheeses.
Is Cambozola good for you?
Like many cheeses, Cambozola is rich and indulgent but also provides calcium and protein. Because it’s a triple-cream cheese, it’s higher in fat than Brie or Camembert, so think of it as a treat to enjoy in moderation—perfect for a special appetizer like this one.
Why this Easy Appetizer Recipe Works So Well
The real magic comes from the balance of flavors: flaky puff pastry, rich and tangy Cambozola, salty cured meat, and sweet pears with bourbon-kissed caramelized onions. It’s one of those appetizers that feels a little decadent—but it’s also simple enough for a game night, dinner party, or casual get-together.
Here’s what I love about this recipe:
Make-ahead friendly.
You can assemble the puffs several hours ahead of time and reheat (see tip below) before serving.
Easy to reheat.
If you’ve got leftovers (unlikely!), just cover and warm at 375 °F for 15 minutes.
Balanced in flavor profile.
The salty Coppa, creamy Cambozola, sweet pear, and tangy bourbon caramelized onions all come together for the perfect bite.
The bourbon caramelized onions really deserve their own spotlight.
Slow-cooked with butter, smoked salt, and a splash of bourbon, they bring sweetness, smokiness, and depth that make this recipe sing. If you’ve never added bourbon to caramelized onions before, trust me—it’s a game changer.
More Appetizer Recipes to Try
Looking for other savory bites that impress without a ton of effort? Try these favorites from my kitchen!
Cambozola Cupcake Puff Recipe with Pear & Caramelized Onions
Buttery puff pastry cups filled with creamy Cambozola cheese, salty Coppa, sweet pear, and bourbon caramelized onions—finished with honey and fresh thyme.
Ingredients
Instructions
- Preheat the oven to 400 °F and grease a 12-well muffin or cupcake tin with nonstick cooking spray and set aside.
- Start to prepare your Bourbon Caramelized Onions.
- While the onions are caramelizing, prepare the pear mixture. Cut the pear into ¼-inch dice, discarding the core. In a skillet over medium heat, combine the olive oil and butter, then add the diced pear and the lemon juice and cook until soft but not mushy. Remove from the heat and set aside.
- When the onions are finished caramelizing, stir in the thyme and remove from the heat to cool slightly.
- On a lightly floured surface, roll out the puff pastry to smooth the seams. Cut into 12 equal squares. Gently press one square into each cupcake well, making sure it lines the bottom and sides.
- Divide the coppa amongst the 12 pastry squares, placing it at the bottom of the cup, then lay a cube of cambazola into the center and top with a spoonful of the cooled caramelized onions.
- Lastly, divide the pear mixture into each cup and brush the exposed pastry corners with the beaten egg. Bring the opposing corners of the pastry over the top, pinching the four corners together in the center to make a pouch. Brush all over with the egg and set the cupcake pan on a larger baking sheet to catch any overflowing juices.
- Bake for 20-30 minutes or until the pastry is puffed and golden brown. The pouches will open up as they bake. Let them cool in the pan for 5 minutes, then gently lift them out with a small offset spatula and set them on a board or platter for serving.
- Drizzle lightly with honey and garnish with extra thyme if desired. Serve warm—abbondanza!
