INGREDIENTS

¼ cup unsalted butter
½ cup water
⅔ cup all-purpose flour
½ tsp. salt
3 eggs, at room temperature
1 cup gruyere cheese, shredded
1 Tbsp. fresh thyme
1 tsp. rosemary
1 tsp. Danger Zone Hot Sauce

INSTRUCTIONS

1.Preheat oven to 400°F.
2.Butter a large baking sheet.
3.In a saucepan over medium heat, combine butter and water. Heat until the butter melts and the water boils, about 3 minute.
4.Add flour and salt, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball.
5.Remove from the heat and let cool for 3 minutes.
6.Add eggs one at a time using a wooden spoon, or an electric mixer on medium speed. Beat well after each addition. The batter should have a dull sheen.
7.Stir in cheese, thyme, rosemary, and Danger Zone Hot Sauce until well mixed.
8.Drop batter by rounded tablespoons onto prepared baking sheet, allowing about 2 inches between.
9.Bake for 15 minutes.
10.Reduce oven temperature to 350°F
11.Continue to bake until puffed and golden, about 15 minutes.
12.Remove from the oven and let cool on the baking sheet set on a rack.
13.Arrange in a basket or on a tray.
14.Serve warm or at room temperature.

INGREDIENTS

12-oz. fresh water-packed mozzarella cheese, drained, cut into ¼ inch thick slices
6 Tbsp. olive oil
2 cloves garlic, minced
¼ tsp.7 Chili Blend Hot Pepper Seasoning

1 Tbsp. fresh oregano, minced
¼ tsp. coarse salt
¼ tsp. ground black pepper
2 Tbsp. capers, chopped

INSTRUCTIONS

1.Place overlapping cheese slices on medium size platter and set aside.
2.Heat 2 Tbsp. oil in small skillet over medium heat.
3.Add garlic and 7 Chili Blend Hot Pepper Seasoning, and stir just until garlic begins to color, about 2 minutes.
4.Remove from heat.
5.Stir in oregano, salt, and pepper.
6.Let the sauce cool.
7.Stir in capers and remaining 4 Tbsp. oil.
8.Spoon sauce over cheese slices.