- 1/4 cup [60 g] butter
- 1 teaspoon [5 mL] Dijon mustard
- 1 teaspoon [5 mL] minced garlic
- 1 teaspoon [5 mL] caraway seeds
- 2 tablespoons [30 mL] dried dill
- 1/4 teaspoon [1 mL] pepper
- 8 ounces [227 g] sharp cheese, grated
- 8 ounces [227 g] cream cheese
- 2 egg whites, slightly beaten
- 1 loaf sourdough bread, sut in 1-inch [2.5-cm] cubes
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- Melt butter; add Dijon mustard, garlic, caraway seeds, dried dill and pepper
- Add cheeses; stir until melted; cool slightly.
- Stir in 1/2 of beaten egg whites; fold in remaining egg whites.
- Dip bread cubes in mixture, to coat.
- Place on cookie sheet and freeze until firm, about 30 minutes.
- Bake for 8 to 10 minutes or until golden and puffed.
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