Football Food Friday
Cheese Puffs with Point Reyes Blue Cheese and Prosciutto
Loosely adapted from The Art of Simple Food, by Alice Waters
This weeks Football Food Friday could be seen as a little to refined and upscale for football, but it has cheese, pork, and is eaten with the fingers, so I think it works. You can experiment with different types of cheese, herbs, and other flavors, just shred or cut fine before adding in. These little cheese puffs are also known as Gourgere.
Prep Time: 10-15
Cook Time: 25 minutes
Makes: 12 large, 18 medium, 32 small
½ cup water
3 tablespoons butter, cut into small pieces
⅛ teaspoon fine sea salt
½ cup flour
2 oz. blue cheese, crumbled into bits
2-3 slices of prosciutto, torn into small pieces
Heavy Bottomed Pot, Baking sheet
Preheat the oven to 400 degrees Fahrenheit.
In a small pot add ½ cup water, 3 tablespoons cut up butter, and 1/8 teaspoon fine sea salt. Heat over medium-low heat until melted, but don’t allow it to simmer.
When the butter has melted add in the ½ cup of flour and stir it in constantly with a wooden spoon. The mixture will start to pull away from the side of the pot and becomes a dough. Once it comes together, cook for another minute.
Transfer to a bowl and stir and smash with the wooden spoon to help cool the dough. Add in 1 egg (I found using a fork works well, it just clogs in a whisk) completely. Then add in the next egg completely.
Stir in the 2 ounces of blue cheese crumbles, then the torn pieces of prosciutto.
Drop by the spoonful onto a baking sheet about 2 inches apart.
Bake in a 400 degree Fahrenheit oven for 10 minutes. Then turn the oven down to 375 degrees and bake for another 15 minutes.
Remove the puffs from the oven and cut a small slit in them with a knife to let some steam out.
Serve immediately. If needed reheat for a couple minutes in the oven to re-crisp.