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GORGONZOLA AND ROSEMARY CREAM PUFFS
Makes: about 16 appetizers
1/2 cup water
1/4 cup
unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon salt
1
teaspoon finely chopped rosemary
1/8 teaspoon coarsely ground pepper
2
eggs
1 cup shredded gorgonzola cheese
2 tablespoons chopped pistachio
nuts
Heat oven to 425 degrees. Spray large cookie sheet with cooking
spray. Heat water and butter to boiling over medium heat. Add flour, salt,
rosemary and pepper all at once, stirring constantly until mixture forms a
ball.
Remove from heat.
Add eggs, 1 at a time, beating with electric
mixer on medium speed until mixture is well blended.
Drop mixture by
heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20
minutes or until golden. Cool 5 minutes.
Gently press center of each puff
with tip of spoon to make slight indentation. Sprinkle with cheese and nuts.
Bake until cheese is melted.
