Cheese Poofs
These are a lighter, lower fat version of an old favorite – yes! They really are lower in fat if you can imagine!
They are a lovely, make ahead appetizer and your guests will think you are a culinary magician if you serve these at your next party or holiday meal.
1 cup grated sharp cheddar
1 cup grated pepper jack cheese
1 stick butter, at room temperature
2 room temperature eggs
3-4 TBSP heavy cream
1tsp Worcestershire sauce
½ tsp salt
¼ tsp cayenne pepper
1 large loaf of French or Italian bread, crust removed, sliced into ½ inch slices
Preheat the oven to 375F. Using a hand electric mixer or batter paddle on a stand mixer blend cheese and butter well, add eggs and beat thoroughly to incorporate air. Add 3 TBSP heavy cream with mixer running. Add salt, cayenne and Worcestershire sauce. Beat well. If the mixture seems dry, like it won’t spread thinly and easily beat in an additional tablespoon of heavy cream.
Using a small silicone spatula spread a thin layer of cheese mixture onto one slice of the bread. Top with another slice of bread. Using a serrated knife cut into 1 ½ inch cubes. Spread the cheese mixture on the sides and tops of the cube and transfer to a parchment lined baking sheet. Repeat until all of the cheese mixture is used.
Bake 12 -15 minutes or until edges and tops start to brown. Serve warm or at room temperature.
These can be made up in advance and frozen for up to 2 weeks. Add 4-8 minutes to the baking time if frozen.