Appetizers
Manchego Rosemary Cheese Puffs
Makes about 90 puffs
Manchego Rosemary Cheese Puffs
Makes about 90 puffs
These are great to serve with wine or dry sherry as an hors d'oeuvre.
Ingredients
3 cups unbleached, all-purpose flour 1 tablespoon baking powder 1½ teaspoons sea salt (use sea salt for added flavor) 1 teaspoon dry mustard powder 1½ tablespoons dry rosemary ¾ pound unsalted butter, at room temperature, cut into 24 pieces 1 cup slivered almonds ¾ teaspoon Tabasco or other hot sauce 1½ pounds shredded Manchego cheese
Preparation
- Place the flour, baking powder, sea salt, dry mustard, and rosemary in a medium bowl. Stir with a whisk to blend. Reserve.
- Place butter in Cuisinart™ mixing bowl. Insert flat mixing paddle. Turn to speed 4 and mix until light and fluffy, about 1 minute. Add half of the dry ingredients. Turn to speed 2 and mix until combined, about 1 minute. Add remaining dry ingredients and mix until smooth, about 1 minute. With the stand mixer running, add the almonds, hot sauce and a handful of the cheese. Continue adding cheese a handful at a time until all cheese is added and completely combined. Shape into walnut-sized balls (1 inch in diameter; you may use a #50 ice cream scoop). Refrigerate 1 hour or longer (may be frozen).
- Preheat oven to 350°F. Line baking sheets with parchment. Bake until lightly browned and puffed, about 20 minutes. Remove and place on a wire rack to cool. May be served warm or at room temperature.
