INGREDIENTS

INSTRUCTIONS

Lay out slices of homemade style white bread and flatten them with a
rolling pin. Using a 2 1/4 inch round cookie cutter stamp out two
rounds per slice and flatten again with rolling pin. Fit them into a
mini-muffin baking tin. Brush the bread with 4 tbsp unsalted melted
butter. Bake the shells in a 375 degree oven for 6 minutes or until
they are a pale golden color. Cool on racks for 5 minutes in tins and
then remove the shells from tins and let them cool completely on
racks.  You can stuff them with whatever you like, but here we are
going to  use cheddar and ham.  In a saucepan melt 2 tbsp unsalted
butter over moderate heat. Add 2  tbsp flour, whisking for 2 minutes.
Add 1 cup half-and-half in a  stream and bring the mixture to a boil-
whisking over low heat. Add  1/2 cup grated cheddar, 1/2 cup finely
diced smoked ham, 2 tsp  Dijon-style mustard, cayenne and salt to
taste. Stir until it is  combined well.  Spoon 1/4 tsp mango chutney
that you can purchase in any supermarket  in the shell. Top with cheese
mixture and smooth into a mound.  Arrange them onto a jelly-roll pan
and freeze until firm to the touch.  If you are going to freeze them,
store them in re-sealable freezer  bags for up to one month. If you
want to serve them right away, take  them out of the freezer, sprinkle
them with fresh cheese and bake on  a sheet pan for 15 to 20 minutes in
a 375 degree oven. Run the bites  under the broiler for 30 seconds
until the tops are golden.  NOTES : From Dean Ferring, chef at The
Mansion on Turtle Creek in  Dallas. Posted to recipelu-digest Volume 01
Number 459 by Bunny  <layla696@ix.netcom.com> on Jan 5, 1998

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