A Winner Appetizer for Your Next Christmas Party

Appetizers shine during the holiday season.



Chef Lesli Sommerdorf shares a recipe that will blow everyone away.
Comté -Thyme Gougères
1 1/2 cups shredded Gruyère, Comté or Mimolette
1/2 teaspoon minced fresh thyme
1/2 tsp freshly ground black pepper
4 eggs
1 cup water
6 tablespoons unsalted butter
1 teaspoon salt
1 cup flour

Preheat the oven to 375 degrees. Line 2 baking sheets with silpat mats or parchment paper.



In a medium bowl, add the cheese, thyme and pepper and toss to combine.



Crack eggs into a small bowl and set aside.



In a heavy saucepan over high heat, bring the water, butter and salt to boil. Reduce the heat to medium-low, add the flour and, using a wooden spoon, stir until the mixture comes together into a sticky ball. Continue to cook and stir, drying out the dough, 2-3 minutes.



Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and turn on low to let the dough cool down, about 2 minutes.



Add the eggs on low speed, one at a time, beating after each until well incorporated. Add the cheese-thyme mixture and mix on low to combine.



Using two tablespoons, scoop one tablespoon of dough onto the prepared baking sheet. Repeat with the remaining dough, leaving 1 ½ inches between dollops. Bake 10-15 minutes. Rotate pans, front to back and top to bottom and continue to bake until golden and crispy, 10-15 minutes.



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