Asiago Cheese Puffs
Serve these tasty, light-as-air cheese puffs as is, or stuff them with a savory filling of your choice.
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
Cayenne pepper, to taste
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 cup Wisconsin Asiago Cheese, finely shredded
1/2 cup Wisconsin Aged Parmesan Cheese, grated
1/2 cup Wisconsin Pepato Cheese, shredded
- Preheat oven to 400°F (205°C).
- In small saucepan, combine the butter, oil, salt, cayenne pepper and water; bring to boil. Add the flour all at once; stir until the mixture forms a smooth ball. Cook over low heat, until the mixture is drier, but still smooth; place in a mixing bowl. Beat in eggs, one at a time; stir in cheeses.
- Drop tablespoonfuls of the batter onto greased baking sheets.
- Bake for 20 minutes or until lightly browned and firm. Serve immediately.
Makes 30 servings.
For lighter puffs, use 2 whole eggs and 4 egg whites instead of 4 eggs.
Other hard and semi-hard cheeses can be substituted in this recipe.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.