Herbed Gruyere Thumbprints
Recipe type: Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 36
Nutty cheese and thyme flavor these savory little pastries with a melty Gruyere center.
  • ½ cup unsalted butter, cut into large pieces
  • ½ tsp. coarse salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • ½ tsp. freshly ground pepper
  • 1 cup finely shredded Gruyere cheese
  • ¼ cup chopped fresh herbs—thyme, rosemary, sage, parsley
  • 36 ½” cubes Gruyere (8 oz.)
  1. Preheat oven to 400 degrees.
  2. Bring butter and salt and 1 cup water to a boil in large saucepan. Add flour. Stir vigorously until incorporated. Cook until mixture pulls away from sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat, let cool 2 minutes.
  3. Transfer dough to large bowl. Add eggs one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, herbs, and finely shredded cheese.
  4. On a baking sheet lined with a silicon baking mat, pipe 1 ½” wide rosettes 1” apart. (I usually get two baking sheets ready--just in case I run out of room on the first.) After all the dough has been piped onto the baking mat, make a deep indentation in center with dampened thumb. (I use a small bowl of cold water to wet my thumb between making each indentation.) Bake until crisp and golden, 25 to 30 minutes. Transfer to a rack to cool.
  5. Press a cheese cube into indentation.
  6. Place on a clean baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to an airtight container. Freeze up to 6 weeks.
  7. **To serve, preheat oven to 425 degrees. Place thumbprint on ungreased baking sheets. Bake until heated through and cheese is melted—10 to 14 minutes.
adapted from Martha Stewart
For step-by-step photographs and instructions, visit this post.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/11/herbed-gruyere-thumbprints.html