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Four Cheese Puffs

1 loaf (1 pound) unsliced white bread
1/2 cup (1 stick) butter
1/4 cup grated mozzarella cheese
1/4 cup grated sharp cheddar cheese
1/4 cup grated Swiss cheese
1 package (3 ounces) cream cheese, room temperature
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Pinch of salt
2 egg whites

Trim and discard crusts from top, bottom and sides of loaf. Cut bread into 1-inch cubes. You should have about 50. Set aside. In medium saucepan, combine butter and cheeses. Stir over medium heat until melted. Add mustard, cayenne pepper and salt. Remove from heat. In bowl, beat egg whites until stiff. Fold into cheese mixture. Using fondue fork or skewer, spear bread cubes one at a time and dip into mixture until well coated. Arrange cubes on a baking sheet. Freeze until firm, about 1 hour. Remove from baking sheet. Store in plastic bags in freezer until ready to use.

At serving time, place frozen cubes on baking sheet in single layer. Bake at 400 degrees for 10 minutes, until nicely browned. Serve in single layer on platter.

Makes about 50 puffs.

from the Milwaukee Journal Sentinel