INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
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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