Four-Cheese Puffs  Tom & Kari
1 pound loaf unsliced white bread
8 tablespoons (1 stick) butter
1/4 cup grated mozzarella cheese
1/4 cup grated sharp Cheddar cheese
1/4 cup grated Swiss cheese
1 3-ounce package cream cheese, softened
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper (cayenne)
Pinch of salt
2 egg whites
Trim and discard the crusts from the top, bottom and sides of the loaf.
Cut the bread into l-inch cubes. Set aside.
In a saucepan, combine the butter and cheeses. Stir over moderate heat
until melted.
Add the mustard, cayenne, and salt. Remove from the heat.
Beat the eggs until stiff. Fold into the cheese mixture.
Using a fondue fork or skewer, spear the bread cubes one at a time and
dip into the mixture until well coated.
Arrange the cubes on a baking sheet. Freeze immediately until firm,
preferably overnight.
Remove the puffs from the baking sheet and store in freezer bags in the
freezer until ready to use.
At serving time, place the frozen cubes on a baking sheet and bake at
400 degrees for 10 minutes, until nicely browned.
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