Makes 24 / Once you experience how easy making this pastry is, you’ll cook up these bite-size appetizers again and again. Ingredient tip: To save even more money, use savory whipped cream instead of goat cheese; simply whip 6 ounces cream until it holds a peak, then add 2 teaspoons fresh basil, one bunch chopped chives, zest from two lemons, and a pinch of salt. Prep tips: Juice the zested lemons for the Veggie Juice Hot Shots
6 ounces plain goat cheese
1 bunch (1 ounce) chives, finely chopped
1 1/2 teaspoons dried basil, divided
Twist or two of fresh black pepper
Zest of 2 lemons
1/2 cup whole-wheat pastry flour or all-purpose white flour
1/2 teaspoon dried marjoram
1/3 cup finely grated Parmesan cheese
1/2 cup water
3 tablespoons unsalted butter
Pinch of salt
2 large eggs, room temperature
1. Set out goat cheese until room temperature. Add chopped chives, 1 teaspoon dried basil, pepper, and lemon zest. Mix well and return to fridge to let flavors develop overnight.
2. Preheat oven to 400°. Line two baking sheets with silicon sheets or parchment paper. In a small bowl, combine flour, marjoram, remaining ½ teaspoon dried basil, and Parmesan cheese. In a heavy-bottomed saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and add flour mixture. Mix vigorously with a wooden spoon until completely incorporated. In a minute the paste will become a dry ball that doesn’t stick to the pan. Cool for 2 minutes. (Do not return pan to heat.)
3. Add eggs to dough, one at a time, whisking vigorously until each is incorporated and dough is no longer shiny. If dough does not hold a peak, add a little more flour.
4. Scoop tablespoon-size mounds onto baking sheets, about 1 inch across and peaked. Bake for about 20–30 minutes, watching until a medium brown color. Remove from oven and cool completely. (Store in an airtight container overnight, if desired.) Slice puffs horizontally and fill with herbed goat cheese just before serving.
PER SERVING (1): 61 cal, 65% fat cal, 4g fat, 3g sat fat, 28mg chol, 3g protein, 2g carb, 0g fiber, 70mg sodium