Cheddar Fondue Appetizer Bites

By lorik

Ingredients

• 1 long loaf (about 1 lb) French bread, day old, unsliced
• 1/2 cup butter
• 1 8 oz package cream cheese
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1/4 tsp garlic or onion powder
• 2 egg whites, stiffly beaten

Details

Adapted from sunsetpublishing.com

Preparation

Step 1

Cut untrimmed bread into cubes about 3/4 inch square; set aside. Meanwhile, in top of a double boiler, melt butter and cream cheese over gently boiling water. Gradually add shredded cheese, stirring until melted and smooth. Stir in garlic or onion powder. Remove from heat and quickly fold in egg whites.

Keeping top of double boiler over hot water, use 2 forks to quickly dip cubes in cheese, coating them evenly. Tap fork lightly, then place cubes 1 inch apart on wax or parchment paper. If cheese becomes to thick to coat, place double boiler back over heat just to warm cheese. Let coated cubes stand until dry to the touch (about 2 1/2 hours). If desired, freeze until firm, then package airtight.

To serve, place desired number of cubes (if frozen, do not thaw) on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 8 minutes (10 to 12 minutes if frozen) or until hot throughout. Makes about 8 dozen.