Cheese Puffs

 This is a real, old-time recipe that reminds me of the 60s cocktail parties.

Note:  What I love about this recipe is that you can make it all ahead, but do not bake.  Freese the puffs and once they are frozen place a dozen or so in a zip lock bag.  Then you can take out as many as you want and bake them.  If you are going to freeze do not put on fresh chives.  Wait to garnish until ready to bake.  No need to thaw puffs.  Yummy

INGREDIENTS

• 6 thick slices of soft French Bread, cut into 36 1-inch cubes.  Cut off the crust.
• ½ cup unsalted butter
• ½ cup whipped cream cheese
• 2 egg whites
• 1 ⅓ cup  Sharp Cheddar Cheese, grated
• ½ teaspoon Smoked Paprika
• 1 tablespoon Fresh Chives, minced
• Optional:  Could garnish with some crumbled cooked bacon if you want.

INSTRUCTIONS

1. Preheat the oven to 400F (200C). Line two sheet pans with parchment paper and set them aside.
2. Slice bread into 1-inch cubes removing crust, until uniform in size. Set aside.
3. In a double boiler, add the butter, cream cheese, and cheddar cheese. Stir gently with a whisk until combined and a cheese sauce forms. Transfer sauce to a large bowl and allow to cool slightly and then set aside.
4. Meanwhile, whip the 2 eggs whites until stiff peaks form. Fold the egg whites, in thirds, into the cheese sauce, lightening the mixture gently with each fold.
5. Dip the bread cubes, one by one, into the cheese mixture with 2 forks, rolling the cube around the sauce until the cube is coated. Transfer the cubes to the baking sheets lined with parchment. Complete the process until the trays are filled.
6. Sprinkle cubes with paprika and fresh chives. Bake for 13 minutes, switching trays at the 6-minute mark. Serve immediately.
   

NOTES

Trays can be refrigerated until ready to bake. Or place trays in the freezer until cubes are frozen then place them in a Ziploc bag and bake as needed. No need to thaw first.

Use a French Loaf: The softer, squishier bread works best for this recipe since it will make the cheese puffs light and pillowy! (I tried it with a crisper baguette and they were not as good!) Also cut off the crusts so you have just the inside bread as the cube, that too adds to their lightness.