1 Tbsp. butter
1 Tbsp. olive oil
1/2 tsp. salt
Dash cayenne pepper
1 cup water
1 cup flour
4 eggs (for lighter puffs, use 2 whole eggs and 4 egg whites)
1/2 cup BelGioioso Asiago, shredded
1/2 cup BelGioioso Parmesan, grated
Preheat oven to 400˚F. In small saucepan, combine butter, olive oil, salt, cayenne pepper and water; bring to boil. Add flour all at once; stir until mixture forms a smooth ball. Cook over low heat until mixture is drier but still smooth. Put mixture into mixing bowl; beat in eggs, one at a time. Stir in BelGioioso Asiago and BelGioioso Parmesan. Drop spoonfuls of batter onto greased cookie sheet. Bake 20 minutes or until slightly browned and firm. Makes 30 puffs.
Serve puffs as part of a bread basket or with Italian meats, marinated vegetables and Fresh Mozzarella to create a variety of appetizers.