HAM AND CHEDDAR BITES

FOR THE SHELLS:
18 slices Homemade-style white bread
4 tbsp Unsalted butter; melted
FOR THE FILLING:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 cup grated sharp cheddar cheese (plus additional for garnish)
1/2 cup finely diced smoked ham
2 tsp Dijon-style mustard
ground cayenne pepper (to taste)
1/4 to 1/3 cup mango chutney (or to taste)

Preheat oven to 375 degrees F.

Lay out slices of homemade style white bread and flatten them with a rolling pin. Using a 2 1/4 inch round cookie cutter stamp out two rounds per slice and flatten again with rolling pin. Fit them into a mini-muffin baking tin. Brush the bread with 4 tbsp unsalted melted butter.

Bake the shells in a 375 degree F oven for 6 minutes or until they are a pale golden color. Cool on racks for 5 minutes in tins and then remove the shells from tins and let them cool completely on racks.

You can stuff them with whatever you like, but here we are going to use cheddar and ham.

TO MAKE THE FILLING:
In a saucepan melt 2 tbsp unsalted butter over moderate heat. Add 2 tbsp flour, whisking for 2 minutes. Add 1 cup half-and-half in a stream and bring the mixture to a boilă- whisking over low heat. Add 1/2 cup grated cheddar, 1/2 cup finely diced smoked ham, 2 tsp Dijon-style mustard, cayenne and salt to taste. Stir until it is combined well.

Spoon 1/4 tsp mango chutney that you can purchase in any supermarket in the shell. Top with cheese mixture and smooth into a mound. Arrange them onto a jelly-roll pan and freeze until firm to the touch.

IF YOU ARE GOING TO STORE THEM IN THE FREEZER:
Place the firmly frozen bits in in re-sealable freezer bags and store for up to one month. Follow baking instructions below when needed.

IF YOU WANT TO SERVE THEM RIGHT AWAY:
Take the firmly frozen bites out of the freezer, sprinkle them with fresh grated sharp cheddar cheese and place on a sheet pan.

WHEN READY TO BAKE:
Bake for 15 to 20 minutes in a 375 degree F oven. Run the bites under the broiler for 30 seconds until the tops are golden.

Adapted from source: Dean Ferring, chef at The Mansion on Turtle Creek in Dallas