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Hot Cheese Puffs

By: BEC  
"Cheese appetizers that are sure to go quickly at your next party!"

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (5)

Rate/Review | 386 people have saved this

What to Drink?

Wine Cabernet Sauvignon
Prep Time:
10 Min
Cook Time:
8 Min
Ready In:
18 Min

Servings  (Help)

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Original Recipe Yield 2 dozen
 

Ingredients

  • 1 French baguette, sliced into 1/4 inch rounds
  • 2 egg whites
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/2 cup shredded sharp Cheddar cheese

Directions

  1. Preheat the oven's broiler. Arrange the slices of baguette on a large baking sheet. Place under the broiler until lightly toasted, about 3 minutes. Set aside.
  2. In a large glass or metal bowl, whip the egg whites until stiff. Gradually add the baking powder, salt, pepper and paprika while whipping. Fold in Cheddar cheese by hand. Spoon onto the toasted baguette rounds.
  3. Broil for about 5 minutes in the preheated oven, or until the topping is lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 126 | Total Fat: 2.7g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by Zuzana 
These are yummy, I made them as a side to my chowder. We really enjoyed them. Because of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by opal~/~dragonfly 
This is a very nice appetizer recipe, however, the bread burned badly the first time I made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2007 by Athena2222 
Not sure what these taste like, I charred them to a crisp following the directions. I even... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Caroline C 
I toasted one side of the bread, spooned the cheese mixture onto the untoasted side, then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2006 by Rhonda Brock Fuller 
YUMMY! A keeper. MORE

 
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