Light and versatile, these delights from the cheese artisans of BelGioioso are wonderful on their own, as a unique bread basket addition, or as the foundation for a myriad of appetizer combinations. Cut in half and fill with your favorite Italian meats, fresh or marinated vegetables, savory spreads, and cheeses – the possibilities are limited only by your imagination!
1 Tbsp. olive oil
1/2 tsp. salt
Dash cayenne pepper
1 cup water
1 cup flour
4 eggs (for lighter puffs, use 2 whole eggs and 4 egg whites)
1/2 cup BelGioioso Asiago, shredded
1/2 cup BelGioioso Parmesan, grated
Preheat oven to 400˚F. In small saucepan, combine butter, olive oil, salt, cayenne pepper and water; bring to boil. Add flour all at once; stir until mixture forms a smooth ball. Cook over low heat until mixture is drier but still smooth. Put mixture into mixing bowl; beat in eggs, one at a time. Stir in BelGioioso Asiago and BelGioioso Parmesan. Drop spoonfuls of batter onto greased cookie sheet. Bake 20 minutes or until slightly browned and firm. Makes 30 puffs.