I was given this recipe by Marilyn who attended one of our Canapease classes. She said it was delicious, easy, went in the freezer and made lots and lots and she was right on all four counts. It is a great one to have tucked away and everyone seems to love it.
Ingredients - makes approximately 50
4 thick slices white bread (1.5 cm thick seems to work well)
1 large egg white
40g full fat cream cheese (I used Philadelphia)
75g strong cheddar, grated
Salt and pepper
Line 2 large baking sheets with baking parchment.
Use bread that has dried out, either a few days old or toast it on the lowest setting for a minute or two. A sandwich loaf is easy to cut neatly and gives even shaped slices.
Cut off the crusts and cut even sized cubes, mine were approximately 1.5 x 1.5cms
Melt the cream cheese, grated cheddar and butter together. It does not mix together very smoothly, but that is fine.
Beat the egg white until stiff and fold into the melted cheese mixture. Add seasoning.
Dip each cube of bread into the cheese covering it completely. Shake off any excess and put each cube onto the prepared sheet. Freeze until required - they are better cooked from frozen.
Heat oven to 200°c.
Put the croutons on a fresh sheet of parchment and cook for about 4 minutes or until golden brown. Turn over and cook for another 2 minutes. Watch they do not burn. It happens quickly.
Sprinkle with a pinch of cayenne and serve.