Blue Cheese and Bacon Puffs
These hors d’oeuvres are easy to make and sure to impress.
Makes: Five dozen 2-inch puffs Total time: 1 hour
| 3 | slices thick-sliced bacon (4 oz.), diced3 slices |
| ½ | cup milk 1/2 cup |
| ½ | cup water 1/2 cup |
| 6 | Tbsp. unsalted butter6 Tbsp. |
| ½ | tsp. kosher salt 1/2 tsp. |
| ¼ | tsp. black pepper 1/4 tsp. |
| ¼ | tsp. cayenne pepper 1/4 tsp. |
| 1 | cup all-purpose flour1 cup |
| 4 | eggs4 |
| 4 | oz. blue cheese, crumbled (about 2/3 cup)4 oz. |
| ¼ | cup grated Parmesan cheese 1/4 cup |
| ¼ | cup sliced scallions (green part only) 1/4 cup |
| Reserved bacon pieces |
Preheat oven to 425° with rack in the lower third.
Sauté bacon in a small skillet over medium-high heat until crisp. Drain on paper towel-lined plate.
Bring milk, water, butter, and seasonings to a boil in a medium saucepan over medium heat.
Add flour and stir mixture with a wooden spoon until dough forms a ball around the spoon. Cook mixture until it starts to stick slightly on bottom and sides of pan. Remove from heat and cool slightly.
Beat eggs into mixture, one at a time, until completely incorporated.
Stir in both cheeses, scallions, and reserved bacon. Using a #100 scoop or a 1-teaspoon measure, drop dough 2-inches apart onto parchment-lined baking sheets. Bake 20–25 minutes, or until puffs are browned and crisp. Serve puffs warm or at room temperature.
Nutrition Information
Per puff: 37 cal; 3g total fat (1g sat); 18mg chol; 65mg sodium; 2g carb; 0g fiber; 1g protein (0g sugars)
Stir eggs into dough. It won’t seem like they’ll incorporate, but they will.
Drop dough onto baking sheets; bake until dry and golden. (May be baked, frozen, and reheated at 350° until crisp.)
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