BLUE CHEESE CROUTONS

BLUE CHEESE CROUTONS image

Yield 45 hors d'oeuvres

Number Of Ingredients 8

1 lb unsliced good-quality white sandwich bread such as a pullman loaf
3/4 stick unsalted butter, melted
1/4 lb chilled blue cheese (preferably Stilton or Gorgonzola), crumbled
Special equipment:a chopstick
Preheat oven to 400°F with rack in middle.
Trim crusts from loaf, then cut loaf into 1-inch cubes. Put cubes in a large shallow baking pan and drizzle with melted butter, gently tossing to coat. Arrange cubes in 1 layer and bake, turning occasionally, until pale golden and crisp around edges but still soft inside, 12 to 20 minutes. Cool croutons slightly in pan on a rack, then poke a hole three fourths of the way through each cube from top using large end of chopstick, making hole about 1/3 inch in diameter. Press about 1/2 teaspoon cheese into each hole, mounding slightly.
Just before serving, reheat croutons, cheese side up, in baking pan in a 400°F oven until warm and crisp, about 5 minutes.
Cooks' note: Cubes can be baked and stuffed 1 day ahead and cooled completely, uncovered, then chilled, covered.

Steps:

Preheat oven to 400°F with rack in middle. Trim crusts from loaf, then cut loaf into 1-inch cubes. Put cubes in a large shallow baking pan and drizzle with melted butter, gently tossing to coat. Arrange cubes in 1 layer and bake, turning occasionally, until pale golden and crisp around edges but still soft inside, 12 to 20 minutes. Cool croutons slightly in pan on a rack, then poke a hole three fourths of the way through each cube from top using large end of chopstick, making hole about 1/3 inch in diameter. Press about 1/2 teaspoon cheese into each hole, mounding slightly. Just before serving, reheat croutons, cheese side up, in baking pan in a 400°F oven until warm and crisp, about 5 minutes.