Gorgonzola and Rosemary Cream Puffs (Appetizers)

 

Makes 25 puffs

• ½ cup water
• ¼ cup butter or margarine
• ½ cup all-purpose flour
• Pinch of salt
• 1 ml dried rosemary leaves, crushed
• Pinch of coarsely ground pepper
• 2 eggs
• 1 cup crumbled Gorgonzola cheese
• 2 tablespoons chopped pistachio nuts

1. Heat oven to 425F ; spray large cookie sheet with cooking spray.
2. In a 3-quart saucepan, heat water and butter to boiling over medium heat.
3. Add flour, salt, rosemary and pepper all at once ; stir constantly 30 to 60 seconds or until mixture forms ball.
4. Remove from heat ; add eggs, one at a time, beating until mixture well blended after each addition.
5. Drop mixture by heaping teaspoonfuls about 2 inches apart onto cooking sheet.
6. Bake 15 to 20 minutes or until golden brown ; cool 5 minutes.
7. Gently press center of each puff with tip of spoon to make slight indentation ; sprinkle  with cheese and nuts.
8. Bake 2 to 4 minutes or until cheese is melted ; serve warm.

BON APPÉTIT