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1950s Open-Faced Cheese Puff Minis

Our appetizer-sized version of this favored fifties snack was inspired by a cheese puff sandwich that used to be served by Chicago's DeMet's candy store and soda fountain. To lower the fat? Substitute hot or sweet peppers for the bacon, and use reduced fat mayo and cheese.

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Makes 30 to 60 appetizers, depending on size of canape cutter

For toasts:

One loaf Pepperidge Farm "Very Thin" white or wheat bread

For topping:

4 Tbsp mayonnaise (low-fat, canola or olive-oil versions fine)
2 cups grated cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, oven baked, drained and chopped fine
1 tsp salt
4 egg whites, beaten until peaked but not dry

Instructions

Lightly toast bread, cutting each slice as it comes out of the toaster, into two or three small decorative shapes using a sharp cookie or canape cutter. Preheat broiler. Combine mayo, cheese, wooster sauce, bacon and salt. Whip egg whites; fold into other ingredient mixture. Mound a spoonful on toasts. Broil until golden and puffy. Serve immediately.

Adding egg whites and mayo to cheese makes the topping puff when these bake. For added flavor: Try mixing in 1/4 tsp of dry mustard powder, or, a dash of hot sauce, or, some minced onion, or, some herbs. Do a veggie version with minced sweet, or hot peppers.You can also vary the cheeses you choose.

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