Mini cheesy soufflés - hot canapés

These delicious mouthfuls of fluffy melted cheese are even better cooked from frozen than fresh.  

 Ingredients:

75g full-fat cream cheese
150g butter
150g mature Cheddar, grated

1 tbsp Dijon mustard
2 large egg whites
salt and pepper
5 x 2.5cm slices of 2-3 day old white tin loaf, crusts removed

Method:

Line a couple of baking sheets.

Melt the cream cheese, butter, cheddar and mustard in a pan over a low heat until completely melted. Whisk the egg whites until stiff, and carefully fold into the cheese mixture with a large metal spoon. Season lightly with salt and pepper.

Cut each slice of bread into four down, five across. Dip each cube in the soufflé mixture until completely coated, shaking off the excess, and transfer to baking sheets.  If the mixture cools and thickens too much, place back on very low heat and add a splash of milk till dippable again.

Cook in a preheated oven (200C) for about 10 mins, turning once, till golden and puffy.  Serve warm.

Best method: Make a batch and freeze.  Open freeze (place apart on baking paper, on trays or plastic box lids), then keep in a bag ready for use.  When you want a quick canapé, simply pop a couple of handfuls from freezer to preheated oven for 10-15 mins and serve.