Ingredients
Cheese Puffs 1 cup (250 mL) water cup (125 mL) butter tsp (2 mL) salt 1 cup (250 mL) flour 4 eggs 1 cup (250 mL) grated fontina cheese 1 tsp (5 mL) dried mustard Roasted Tomato Pesto 4 plum tomatoes, halved, seeded 1 tbsp (15 mL) olive oil Salt and freshly ground pepper 2 tbsp (25 mL) chopped basil cup (50 mL) grated Parmesan cheese 2 tbsp (25 mL) chopped pine nutsDescription
These Can Be Served Plain Or Filled. My Preference Is To Fill Them, Giving An Extra Layer Of Flavour. The Roasted Tomato Pesto Can Also Be Served With Baked Fishor Anything Grilled.
Liquor Control Board Of Ontario
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