A Process, but Satisfying

I took some liberties and changed a few thing when I made these last. I cut the crusts off and cut the square into triangles. Not having chickens myself, I wasn't wild about all the scraps the rounds left, although they make delightful croutons.

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  • 1 loaf Pepperidge Farm Sandwich or Thinly Sliced White Bread
  • 1/2 cup unsalted butter, softened
  • 3 oz. cream cheese, softened
  • 1 farm fresh egg yolk, beaten well
  • 1 cup Vermont sharp cheddar, grated
  • 1 clove garlic, minced
  • salt & pepper

Heat the broiler.

Cut the bread into rounds with a biscuit cutter. Butter the rounds well and fry them on both sides in a skillet until delicately brown. Cool. 

In a bowl, cream together the cream cheese and egg yolk and then add the grated cheese, garlic, salt & pepper to taste. Spread the cheese mixture on the rounds, taking care to spread it to the edges so the toast does not burn. Put the rounds on the baking sheet and place under the broiler until the cheese is puffed and browned. Keep an eye out so they do not burn. 

Serve immediately.