Deviled Ham Puffs
Submitted by juan
Golden baked croutes layered with deviled ham paste and a puffy cream cheese topping with sauteed onion and chives. Bite-sized, hot, and gone in seconds.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThese little two-bite appetizers pack a serious punch for something so small. A crispy homemade croute on the bottom, smoky deviled ham in the middle, and a fluffy cream cheese cap on top.
Sauteed onions and chives fold into the cream cheese mixture along with grated cheese and egg yolk, which puffs up beautifully in the oven. The texture goes from crunchy base to creamy, golden crown.
Make the croutes ahead and store them airtight, then assemble and bake right before guests arrive for a hot appetizer that looks like you fussed way more than you did.
Chef Tips
- The croutes can be made a day or two ahead and stored in an airtight container at room temperature
- Spread the ham paste in a thin, even layer so it doesn’t overpower the cream cheese topping
- Serve immediately out of the oven while the puffs are still warm and the tops are golden
- Try adding a tiny dot of whole grain mustard on top for a sharp finishing note
Ingredients
Directions
- spread each croute with ham paste 2. sauté onions in butter for 2 minutes, allow to cool.
- beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste.
- bake at 200 degrees cup for 10 minutes or until golden brown and heated. serve immediately. TO MAKE CROUTES 1. cut bread circles from sliced bread with a 5 cm scone cutter.
- brush both sides of each croute with melted butter and place on scone tray.
- bake at 200 degrees cup for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container.
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