These are really scrummy and this recipe makes so many just to hand round when people are having a drink.
75g full fat cheese
150g butter
150g grated cheddar
2 large egg whites
5 thick slices from a white tin loaf (maybe more), needs to be at least a day old or so and crusts removed
salt and pepper
Turn oven onto 220c/fan 200c/gas 7.
1. Melt cream cheese, butter and cheddar in a pan over a low heat until completely melted. It will look completely curdled but that's fine.
2. Whisk the egg whites and fold into the cheese mixture and season.
3. Cut each slice of bread into four down, five across to give 20 x 2.5cm cubes.
4. Using 2 forks, dip each cube into the cheese mixture and place on a baking sheet (non stick, or oiled, or covered in grease proof paper).
5. Bake in oven for about 10 mins until golden brown and puffed up. Turn over and check after 6 mins. Serve at once.
These can be frozen after stage 4 and are good cooked from frozen, adding 5 mins to cooking time.
Ivy
75g full fat cheese
150g butter
150g grated cheddar
2 large egg whites
5 thick slices from a white tin loaf (maybe more), needs to be at least a day old or so and crusts removed
salt and pepper
Turn oven onto 220c/fan 200c/gas 7.
1. Melt cream cheese, butter and cheddar in a pan over a low heat until completely melted. It will look completely curdled but that's fine.
2. Whisk the egg whites and fold into the cheese mixture and season.
3. Cut each slice of bread into four down, five across to give 20 x 2.5cm cubes.
4. Using 2 forks, dip each cube into the cheese mixture and place on a baking sheet (non stick, or oiled, or covered in grease proof paper).
5. Bake in oven for about 10 mins until golden brown and puffed up. Turn over and check after 6 mins. Serve at once.
These can be frozen after stage 4 and are good cooked from frozen, adding 5 mins to cooking time.
Ivy