Now that autumn weather is here, it’s time to get back to baking. These little cheese puffs are so good and very easy to make. It’s a simple pâte à choux pastry (such as you would use for cream puffs or eclairs).

But, in this savory version, you get to add colorful bits of red bell pepper and basil. Or, just add the cheese if you don’t want the peppers and basil. They make a nice appetizer or can be served with soups or chowders.

Gougére Bites

from Land O Lakes

Makes 72

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/2 teaspoon garlic salt

4 eggs

1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese

1/2 cup finely chopped red bell pepper

1 1/2 tablespoons finely chopped fresh basil*

Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.

Place water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from the heat.

Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.

Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake for 20 to 22 minutes or until golden brown. Serve warm.

* You can substitute 1 1/2 teaspoons of dried basil leaves.

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