The history of serving food prior to the start of the meal, or as a buffet of small plates, dates back to the early Greeks and Romans. Today we use the terms hors d’oeuvres, and appetizers pretty interchangeably as meal starters, but there is a difference between the two.

Hors d’oeuvres are traditionally eaten while people are socializing, mingling, and not yet seated at the dining table. Appetizers on the other hand are meant to be served with a fork and knife and are typically the first course in a meal at the table. Appetizers are usually just one item, while hors d’oeuvres are multiple bite-sized samplings passed around on trays or spread out on a serving table with other selections, much like Spanish “tapas.” Both whet the appetite, and get the meal or party started.

Whatever you call them, the idea of appetizers, hors d’oeuvres, tapas and small plates have taken on many modern forms in American dining and dinner parties. Virtually all cultures indulge in morsels designed to whet the appetite. But coming up with a special starter for your next dinner party can feel like extra work.

When I’m entertaining, I like to offer something to start the meal that meet 3 criteria

1) It can be served as finger food

2) It must be pleasing to the eye as well as the palate 

3) It can be served at room temperature and pairs well with wine or cocktails

We’ve all gotten pretty use to cheese, crackers, and charcuterie platters that meet this criteria, but the French typically serve an hors d’oeuvres called Gougères, also known as the French Cheese Puff. Gougères is a savory bite of airy, cheesy deliciousness, made from Pâte à Choux pastry, similar to the pastry you find in a cream puff. It’s typically served with an aperitif like Champagne or sparkling wine to get the gastronomic juices flowing and to build the appetite with out filling you up before dinner. Champagne is the standard hostess gift in France and makes the perfect pairing.

You’re gonna love it!

Gougères Prep Time: 1 Hour

Serves: Makes About 30 Bite Sized Puffs

Recipe Ingredients:

1 cup milk
1 stick unsalted butter (1/2 cup)
1 teaspoon kosher salt + 1/8 teaspoon freshly ground pepper
1 teaspoon fresh chopped rosemary (optional)
Pinch of nutmeg
1 cup flour
4 extra large eggs
½ cup grated Gruyère cheese + 1/4 cup extra for sprinkling on top before baking
¼ cup freshly grated parmesan cheese
1 egg + 1 teaspoon water for egg wash

Recipe Steps

Preheat oven to 425 degrees F.

In a medium saucepan heat milk, butter and seasonings over medium heat until scalded.

Add flour all at once and beat vigorously with a wooden spoon until mixture comes together. Continue to cook over low heat for up to another 2 minutes, while beating until the mixture forms into a doughy consistency.

Put mixture immediately into a food processor fitted with a metal blade. Add eggs and cheeses, and pulse until dough is smooth, thick, and shiny (eggs should be well incorporated).

Line 2 baking sheets with parchment paper.

Shape dough into puffs using two spoons to scoop out mixture into one inch diameter balls. (alternatively, pipe dough using a pastry bag)

Place puffs on baking sheets approx. 1 ½ inches apart (puffs will increase in size when baked).

Brush tops of each puff lightly with egg wash, using the brush to shape the puffs,

Sprinkle top of puffs with remaining cheese.

Bake puffs in hot oven at 425 degrees for 15 minutes until slightly crisp and golden brown.

Serve warm or at room temperature.

Gougères can also be frozen and rewarmed in the oven.