Earlier this week my dear sister and I were chatting about foods that might work well for an upcoming wine and appetizer party that she’s holding in a few days. My mind instantly raced to thoughts of soothing, earthy, rich (yet in no way overpowering) autumn and winter flavours, such as dishes featuring root vegetables, warm spices (nutmeg, cloves, paprika, cinnamon), dried fruits, nuts, dense, flavourful breads (walnut, pumpkin, rye); grains (wild rice, barley, buckwheat), fennel, figs, apples, and (given its natural affinity with wine) cheese.
Reflecting on some of my favourite tried and true appetizer recipes (many of which have a delightful vintage feel to the ingredients they include), I knew that I had to share this simple, scrumptious, easy-as-can-be recipe for green onion infused cheese puffs with my sister – and with my readers, as I know many of you have your own upcoming parties to plan menus for, too.
This recipe is wonderfully fast to throw together, can be multiplied to your heart’s content (though you may want to prepare it in batches, as it really is best when served straight from the broiler). You can vary the cheese to suit your tastes and menu (just stick with a firm cheese that has a bit of flavour to it – fontina, gouda, emmental, or gruyere would all make splendid choices if you wanted to try something other than Swiss or cheddar cheese), as well as play with various seasonings and additions (just keep the overall weight of anything you add to the mixture somewhat light, so that the mixture can still poof up under the broiler).
{Yum, yum, yum cheddar cheese pairs magnificently with apple pie – as shown in this vintage ad from 1956 – and it also takes center stage in today’s recipe, where it’s paired with egg whites, green onions, bell peppers, and light seasonings to create a winning holiday party appetizer. Vintage Armour Cheese ad via Vintage Ads and Stuff.}
This classic dish (which is somewhat redolent of another fabulous retro cheese and bread recipe: welsh rarebit) makes a great dinner (or wine tasting) party starter, as well as smashing first course or light lunch when paired with a salad or soup. Give it a try this holiday season and I bet it become one of your go-to Christmas party appetizers as well! :)
Ingredients
• ½ cup mayonnaise (can use eggless vegan mayo, if desired)
• 2/3 cup shredded Swiss or aged cheddar cheese
• ¼ cup chopped green onion (or fresh chives or leeks)
• ¼ cup chopped green bell pepper (optional, but it really adds a lovely crunch)
• ½ tsp worcestershire sauce (could use Tabasco/sweet chilli instead, if desired)
• 2 egg whites, stiffly beaten
• Freshly ground black pepper (to taste)
• 8 slices toasted hearty brown bread (such as pumpernickel or rye)
Directions
Turn on oven and set to broiler.
In a medium sized mixing bowl combine the mayonnaise, shredded cheese, green onion, green pepper, worcestershire sauce and black pepper; mix well so that all ingredients are thoroughly blended together. Fold in the (previously stiffened) egg whites and stir lightly to combine.
Spoon an equal amount of the cheese and egg white mixture onto each of the eight slices of bread. Place bread on a non-stick baking sheet and place under the broiler until the cheese and egg mixture has puffed up and turned golden brown (about 4 minutes – watch carefully, as it’s very easy to burn things cooked under the broiler).
Serve cooked cheese puffs immediately (can keep warm under a layer of tinfoil for a few minutes, but the cheese and egg mixture will deflate a bit and the bread may soften slightly – the sooner this dish is served, the better).
Makes 8 appetizer sized portions or served 2-4 as part of a meal
Bon appétit!
