Mini Gruyere Puffs

 by Gretchen Jameson

Another winery opening appetizer. Follow these instructions precisely!

Ingredients

1/2 cup water

1/4 cup butter

1/2 teaspoon dried basil, crushed

1/4 teaspoon garlic salt

Dash ground red pepper

1/2 cup all-purpose flour

2 eggs

1/2 cup shredded Gruyere or Swiss cheese (2 ounces)

2 tablespoons grated Parmesan cheese

1. Combine water and butter in a small saucepan. Add basil, garlic salt, and red pepper. Bring to boiling over medium heat, stirring to melt butter. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 5 minutes.

2. Grease a baking sheet. Add eggs, one at a time, to saucepan, beating with a spoon after each addition until smooth. Stir in Gruyere cheese. Drop mounds of dough by rounded teaspoons, about 2 inches apart, on a prepared baking sheet. Sprinkle with Parmesan cheese.

3. Bake in a 450 degree F oven for 10 minutes. Reduce oven temperature to 375 degrees F and bake 10 to 12 minutes more or until puffed and golden. Turn off oven. Let puffs remain in oven for 3 minutes. Serve hot. Makes about 20 appetizers.