Cheese and Chive Gougère

These little cheese puffs can be served as an appetizer or as an accompaniment to a light lunch such as chicken salad.

1 cup water

1/2 cup butter
1 cup flour
1/2 tsp Italian seasoning
1/4 tsp garlic salt
4 eggs
1 1/2 cup sharp cheddar cheese, shredded (or use Pepper-Jack cheese)
2 TBS chopped fresh chives

Heat oven to 400.  Line baking sheets with parchment paper or lightly spray baking sheets with no-stick cooking spray.

Combine water and butter in a 2-quart saucepan.  Cook over medium heat until mixture comes to a boil (5-7 min.).  Add flour, Italian seasoning and garlic salt.  Stir vigorously until mixture forms a ball.  Remove from heat.  Beat in eggs, one at a time, until smooth.  Stir in 1 cup cheese and chives.

Drop by rounded teaspoonfuls onto baking sheets.  Top each with about 1/2 tsp. of the remaining cheese.  Bake for 18-22 minutes or until puffed and browned.  Serve warm or at room temperature.

*To make ahead and freeze, bake as directed.  When completely cooled, place baking sheets in freezer until puffs are frozen.  Then place puffs in a Ziploc freezer bag or container; return to freezer.  To reheat, place puffs on baking sheet; bake at 350 for 8-10 minutes or until heated through.

Makes approx. 36 appetizers

Source:  Land O Lakes Best-Loved Recipes

Kimberly