Cheese Squares
These bite-sized puffed squares are blanketed with the flavors of cheddar and a gentle touch of spice. Think grilled cheese with a savory cheddar spread baked into a perfect snack, ideal for a weekend of relaxation!
Equipment
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 12 slices firm white bread, such as Pepperidge Farm Very Thin White Bread
- 1 cup finely shredded cheddar cheese, gently packed when measuring
- ¼ cup good mayonnaise
- ¼ cup butter, room temperature
- 1 tablespoons heavy cream
- 1-½ teaspoons Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
Instructions
- Trim the crusts off the bread, squaring up the slices. Cut each slice into fourths.
- Toss the shredded cheese into a large bowl. Add the mayonnaise, butter, and heavy cream and stir together until blended together.
- Add the Worcestershire sauce, the kosher salt, dry mustard, and paprika. Stir into the cheese mixture until well combined and smooth.
- Lay the bread squares out onto a large surface and spread a small amount of the cheese mixture over half the squares, about 1 teaspoon (by measurement). Don’t use too much on this layer or as the cheese melts in the middle, the squares will slide apart.
- Place the remaining squares on top of each.
- Spread the cheese mixture over the tops with a little on the sides of each stack.
- Place the cheese squares on a baking sheet lined with a Silpat liner or with parchment paper.
- Bake the cheese squares in a 375-degree oven for 12 to 15 minutes, or until they are a light golden color.
Notes
You can bake these a day ahead of time and keep refrigerated until ready to bake. They also freeze well baked or unbaked for about 3-4 weeks. If you bake them straight from the freezer just add about 5 minutes to the cooking time.
If you can’t find a sturdy bread that is very thinly sliced you can buy a whole loaf of white bread, have the bakery slice it or opt to use 1” thick and skip the stacking step.