Ranch Bacon and Chive Gourgeres
Gourgeres are just another one of the many reasons I happen to adore Sock Monkey. My friend Meredith (aka the Sock Monkey) introduced me to these can’t eat just one if my life depended on it cheese puffs. Yes, don’t let the fancy schmancy name “Gourgeres” fool you into thinking these are stuffy and difficult. They’re essentially a cheese puff. An irresistible puff of cheese. Typically Gruyere cheese. How can this be bad right?
If you’re looking for an appetizer for any meal, event, just because you’re craving gourgeres (and you will once you’ve tasted these) maybe you’re throwing a holiday party? Look no further because you’ve found it. Remember I told you they weren’t difficult? Quite the contrary, the dough can even be made the night before. About 30 minutes before your guests are scheduled to arrive grab your dought and favorite cookie scoop and get busy. Once they’re on the trays and into the oven you can finish setting the table, grab a glass of wine, apply that lipstick that you meant to put on but were too busy with the main course, read my latest blog post. Whatever you want to.
Then when the timer goes off pop a few of these into your mouth (okay you might want to wait just a few minutes for them to cool – details) while they’re still warm. Cheese, bacon and chives all in one beautiful warm puffy bite. I have already experimented with several different varieties and cheeses. These are my favorite (but seriously I wouldn’t turn any away).
Ready to make your own? You can find the recipe for these RANCH BACON & CHIVE GOURGERES on HIDDEN VALLEY’s BLOG!