These light and airy cheese puffs make great appetizers for the holidays.
They pair well with white wine or Prosecco.
1 1/2 cups of water
1 1/2 sticks of unsalted butter
1 1/2 cups of flour
6 oz. thinly sliced prosciutto, cut into strips
6 oz. fontina cheese, grated
2 tbsp. finely minced chives
1 large egg, beaten with 1 tbsp. milk for egg wash
Preheat oven at 425F.
Bring water and butter to a boil over high heat.
Reduce heat to low and add flour.
Mix well with wooden spoon until dough forms a ball.
Continue mixing for 2 minutes.
Put dough in a large bowl.
With an electric mixer at high speed, beat in eggs 1 at a time.
Stir in 1 cup of prosciutto, 1/4 cup cheese and chives.
Drop large spoonfuls of dough into several buttered cake pans.
Brush with egg wash and sprinkle with remaining prosciutto and cheese.
Bake until golden 30 to 40 minutes.
Makes approx. 30 to 32
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