When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Emeril’s Ham and Cheese Bites
June 12, 2014 / Makes 24 hor d'oeuvres / / Print /
We like this simple, stylish, hors d’oeuvre. Easy to make, with sharp cheddar and smooth Swiss these savory little appetizer squares go great during cocktail hour. I watched Emeril Lagasse make this in 1999 on Good Morning America. We made it once to try and it’s become a go-to appetizer ever since.
1/4 pound boiled ham, small dice
2 ounces Swiss cheese, grated
2 ounces sharp cheddar cheese, grated
1/8 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce (we use Texas Pete)
3 tbsp minced shallots
1/4 cup mayonnaise
1 sheet (14×10 inches) frozen puff pastry (found in frozen-food section) defrosted and cut into 48, 2-inch squares.
1 large egg, beaten with 1 tsp water
Preheat the oven to 375° F. Line a baking sheet with parchment paper and set aside.
In a medium-size mixing bowl — combine ham, cheeses, black pepper, Worcestershire, hot sauce, shallots and mayonnaise. Mix well.
Brush half of the pastry squares with the beaten egg wash, then put a heaping teaspoon of the ham and cheese mixture in the center of each square. Top with the remaining pastry squares and using your fingers, gently seal the edges together. Put the squares on the prepared baking sheet and brush the tops with egg wash. Bake until lightly golden brown, about 15 minutes.