Imported from the web

Cheese Dreams

Name: Cheese Dreams
Prep time: 90 min
Cook time: 18 min
Total time: 138 min
Yield: 36 servings
Cuisine: American
Ingredients: 8 oz sharp cheddar cheese (grated); 2 tsp cornstarch; 6 oz cream cheese (room temperature); 4 tbsp unsalted butter (softened); 1 large egg; 2 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp dry mustard; 1 tsp garlic powder; 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp cayenne pepper (optional); 18 slices thin-sliced white sandwich bread (soft white bread; freeze before assembling)

Imported by Starr2 on SeeMeCook

Bite-size cheesy sandwich appetizers with a smooth cheddar and cream cheese filling, fluffy bread centers, and a lightly crisp, slightly spicy exterior. Serve warm, plain or with pepper jelly or tomato soup.

36 servings138 minAmerican

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Ingredients

8 oz sharp cheddar cheese (grated)
2 tsp cornstarch
6 oz cream cheese (room temperature)
4 tbsp unsalted butter (softened)
1 large egg
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp garlic powder
0.5 tsp smoked paprika
0.75 tsp kosher salt
0.25 tsp cayenne pepper (optional)
18 slices thin-sliced white sandwich bread (soft white bread; freeze before assembling)

Steps

1
Freeze the bread for 1 hour before you start preparing the filling.
2
In a bowl, toss the grated cheddar with the cornstarch using your hands until the cheese is evenly coated. This helps keep the cheddar from separating into oil during baking.
3
Put the cream cheese, softened butter, and coated cheddar in a food processor. Blend until smooth.
4
Add the egg, Dijon mustard, Worcestershire sauce, dry mustard, garlic powder, smoked paprika, kosher salt, and optional cayenne. Process until fully combined and spreadable.
5
Trim the crusts from the frozen bread. Spread about 4 teaspoons of filling on one slice, top with a second slice, and press the slices together gently. Repeat to make 9 sandwiches.
6
Spread a thin layer of filling over the top and all four outer sides of each sandwich, covering the bread. A small offset spatula is useful for this.
7
Cut each sandwich into quarters. Coat the newly cut faces with filling, then use the filling to round off the edges and corners. Leave the bottoms bare.
8
Arrange the bites slightly apart on a parchment-lined baking sheet. Refrigerate for 30 minutes. Once the tray is in the refrigerator, preheat the oven to 375°F (190°C).
9
Set a second sheet pan underneath the baking sheet to help prevent the bottoms from burning. Bake for 15–18 minutes, until the corners just begin to turn golden brown.
10
Serve warm, plain or with pepper jelly or tomato soup.

Notes

Make ahead: assemble, cover with plastic wrap, and refrigerate overnight; bake straight from the refrigerator the next day. Store leftovers in an airtight container in the refrigerator for about 3 days. Reheat in a 300°F oven for a few minutes until warmed through. The bites can also be frozen for up to 3 months; defrost overnight in the refrigerator before reheating. Source gives total prep time as 30 minutes, but its stated 1-hour bread-freezing and 30-minute chilling steps make the elapsed preparation time about 90 minutes.