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Bechamel bread cases with cabernet paste
- 1 450g unsliced loaf of sandwich bread
- 250g melted butter
- 100g Maggie Beer cabernet paste
- 35g butter
- 35g flour
- 325ml milk
- freshly ground black pepper
- 1 egg yolk, beaten
- 100g grated cheddar cheese
- 100g grated parmesan cheese
Notes: Bread cases and bechamel can be made the day before, assembled on the day.
Remove crusts all sides.
Slice the bread into six slices of equal thickness and cut each slice into 4x4 cm cubes which yields six.
Hollow out the centre of the cube carefully to form cases for the cheese filling. Brush sides with melted butter and bake for a few minutes until light golden in a preheated 220°C oven, remove and let cool.
This step can be done one day in advance. If so, store cases in an airtight container.
Cabernet paste and cheese filling:
Melt butter and stir in flour slowly, adding milk and whisking to form a bechamel. Make sure to keep lumps from forming as you add the milk.
Once all the milk is incorporated add egg yolk, stirring extra butter and cheese. Return to very low heat and whisk until all the cheese is melted.
Place a 4g piece of cabernet paste in centre of bread hollow and fill with sauce. You want them to be very full so sauce bubbles up and creates an attractive brown crust when finished.
Place bread on flat tray and brown in a 200°C oven until cheese is bubbling, for about 5 minutes.
Thanks to Maggie Beer for this recipe