After yesterday's lengthy bout with phyllo, today I thought I'd try an easy appetizer recipe in preparation for the rather large spread we put out for Super Bowl. I first tasted these at the November 2006 christening of my cousin's son and liked them a great deal, vowing certainly to make them and put some in the freezer so I'd be prepared for drop-in guests. Well, much time has passed since then, but I did make them today and they were as good as I'd remembered.
The recipe comes from a favorite cookbook of mine called St. Louis Days, St. Louis Nights. The recipe indicates that it makes 40, but I found 30 was far more accurate unless you skimp on the topping and then they just wouldn't be as good.
Hot Cheese Puffs
4 ounces cream cheese, softened
3/4 teaspoon minced onion
1/4 cup Hellman's mayonnaise
1 tablespoon dried, chopped chives
1/8 teaspoon cayenne pepper
1/8 cup grated Parmesan cheese
1/3- 1/2 small loaf Pepperidge Farm thin sandwich bread
In a bowl, combine all ingredients, except bread. Mix well.
Cut bread into 1-1/2-inch round circles.
Spread each round with cheese mixture. Arrange rounds on cookie sheet.
Bake at 350 degrees F for 15 minutes or until slightly browned. Serve hot.
These I put into the freezer until frozen and then popped them off of the plate and put them into a Ziploc bag. According to the recipe, they can be taken directly from the freezer to the oven and baked for 20 minutes prior to serving.
Do not throw the remnants of your bread away. Put it into the freezer in a Ziploc bag. When a recipe calls for bread crumbs, toss this into the food processor and you'll have fresh bread crumbs in a flash and won't have wasted a thing.