RECIPE: looking for: baked cheese puff on bread

16 years ago

My grandmother used to make this delicious appetizer that was a puff of cheese baked on to a 1.5 cm square of bread. This wasn't exactly a "cheese puff" because there was no flour in the cheese puff itself, it was just placed on a piece of bread. The cheese puff was very light and I remember it being white-light yellow in color. The bread underneath the puff became crisp as a result of being being baked.

I really appreciate any help you can offer. I'd love to pass this recipe down.

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Comments (3)

teresa_nc7
16 years ago
Does this one sound familiar? I think these were very popular for appetizers in the 50's or 60's?

CHEESE PUFFS
Printed from COOKS.COM

12 slices enriched white bread
4 tbsp. butter
1/4 lb. grated Cheddar cheese
1/4 tsp. baking powder
1/4 tsp. salt
1 egg, separated

Cut 2 inch rounds from bread and toast lightly on one side. Spread the untoasted side with butter. Mix cheese, baking powder, salt and beaten egg yolk; fold in stiffly beaten egg white. Spread mixture thickly over buttered sides of bread and place close together on a cookie sheet. Preheat oven to 350 degrees and place cookie sheet close to broiler (the top rack in the oven should be at it's highest point) until puffed and light brown. Makes 12 puffs.
ginger_st_thomas
16 years ago
CHEESE BOXES (makes 48)
1 cup (2 sticks) butter, softened
1/2 lb sharp Cheddar, grated
1 unbeaten egg white
1 TBL milk
1/2 tsp salt
Tabasco to taste
1 loaf white braed, unsliced

Cream the cheese & butter until smooth. Add the unbeaten egg white, milk, salt & Tabasco. Chill until the mixture is spreadable. Preheat oven to 375Â°.
Remove the crust from the bread; cut into 1" thick slices & cut each slice into 4 squares. Place the squares on a cookie sheet. Spread the top & sides of each square w/the cheese mixture. (Can be frozen at this point. Allow to cool to rrom temperature before baking, if freezing.
Bake 15 minutes or until golden braown.~~Uptown Down South
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FOSTERMOMS
14 years ago
YUMMY GARLIC PUFF BREAD

Best made at least 2 hours before, I do it previous day, cover with foil and refrigerate.

1 pint Hellman's Mayonaise

1 bunch green onions, totally chopped

1 cup grated sharp cheddar

3 cloves of garlic, crushed

Mix above stuff. Spread on thinly (about 1/4") sliced (by the bakery) french bread/baquette and place on cookie sheet. Sprinkle on 1 bunch of fresh, chopped parsley.

Just before you serve, remove foil, place in preheated 400 degree oven until puffed up (not brown), about 12 minutes.