Happy Friday, y’all!
It has been a week! I’m still in the midst of grading my last big set of papers for my seniors. I’ve been grading 8-10 hours a day, without seeing students except on Zoom, and I’m tired.
But, it is Friday!
And these little hot cheese puffs are the perfect accompaniment to cocktail hour (even if your cocktail, like William, is a tall glass of milk).
My mom usually kept a Ziplog bag of these in the freezer and would pop a dozen in the oven when friends dropped in for a glass of wine on a Friday afternoon. One day soon, I hope this is our reality again.
I have such vivid memories of stamping out little circles of crustless white bread for my mom using a silver jigger with pink elephants on the sides. The jigger has been lost over the years, but my kids are still willing to put in a fair amount of labor because they love these. And Michael even made them a special “cutter” out of a (cleaned!) piece of PVC pipe.
They are adapted from “Hot Shrimp Puffs” in Celebrations on the Bayou. I cannot ever remember my mom adding shrimp to this recipe, but I’m sure it would be delicious.
- 8 oz cream cheese, softened but not liquefied
- 2 tsp minced onion
- 1/2 cup mayonnaise
- 2 Tablespoons chopped chives
- 1/2 tsp cayenne pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 small loaf white bread
- Mix the cream cheese, onion, mayonnaise, chives, pepper, and Parmesan in a mixing bowl until well combined. The mixture will be stiff.
- Using a small, circular glass, cut white bread into circles (a shot glass works well). You can also cut the bread into squares, removing the crust.
- Spread each circle with approximately 1/2 – 1 teaspoon of the cheese mixture. This will vary depending on the size of your circles.
- Bake in a 350 oven for 10-12 minutes, until lightly browned and slightly puffed.
- NOTE: extra puffs can be frozen on a cookie sheet before baking. Once frozen, you can pop them into a Ziploc bag and keep them in the freezer until the next time you need a delicious accompaniment to cocktail hour.