Best 2 Ham And Gruyere Thumbprints Recipes

Welcome to the ultimate guide on finding the best recipe for "ham and gruyere thumbprints"! This delightful appetizer, characterized by its savory ham and melted gruyere cheese filling nestled in buttery pastry dough, is perfect for any occasion. Whether you're hosting a party, looking for a quick and easy snack, or simply craving a comforting bite, these ham and gruyere thumbprints will undoubtedly satisfy your taste buds. In this article, we'll present a curated selection of recipes that cater to various dietary preferences, cooking skills, and available ingredients. From classic recipes that have been passed down for generations to modern twists that add a unique touch, we're confident you'll find the perfect recipe to create delicious and irresistible ham and gruyere thumbprints that will impress your family and friends. So, let's embark on this culinary journey and discover the best recipe for this delectable treat!

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND GRUYERE THUMBPRINTS

Ham and Gruyere Thumbprints image

Each of these savory pastries include a bit of Black Forest ham and Gruyere.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 dozen

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Steps:

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.

HAM AND GRUYERE THUMBPRINTS RECIPE

Ham and Gruyere Thumbprints Recipe image

Provided by Kitchenbee

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Steps:

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes. Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese. Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes. Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Tips:

For the best flavor, use high-quality ham and Gruyère cheese.
If you don't have a mini muffin tin, you can use a regular muffin tin and just fill the cups about halfway.
Be careful not to overcook the thumbprints, or the cheese will become dry and crumbly.
You can garnish the thumbprints with chopped fresh parsley or chives before serving.
These thumbprints can be made ahead of time and reheated in the oven before serving.

Conclusion:

These ham and Gruyère thumbprints are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your guests.