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1
Preheat oven to 350 degrees. Carefully cut crusts off all four sides of loaf of bread. (I find it is easiest to do this with an electric knife.) Cut bread into 2-inch cubes. Place cubes on silpat, parchment paper or aluminum foil-lined cookie sheet.
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2
In bowl of electric mixer, add butter, cheese, egg, and salt. Mix on medium speed, with paddle attachment if using standing mixer until cheese mixture is smooth and creamy. If only making Master Recipe, then proceed to step 2 of Jalapeno/Sun Dried Tomato version.
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3
Measure out one cup of cheese mixture. Divide it in two and place 1/2 cup each in two small bowls. In one bowl add chili pepper and cilantro. Mix well with wooden spoon until incorporated. In other bowl, add sun dried tomato, and mix with wooden spoon until thoroughly combined. Set aside cheese mixture (Master Recipe) in mixing bowl.
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4
If only making Master Recipe, spread cheese mixture in mixing bowl on all four sides of each bread cube. Place each cube about 1 inch apart from each other on baking sheet. Go to step 4 of Jalapeno/Sun Dried Tomato version.
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5
If making all three versions, spread Master Recipe on 1/3 of bread cubes, being careful to completely cover all four sides of each cube. Spread Chili-Cilantro cheese mixture on another 1/3 of cubes. Spread sun dried tomato cheese mixture on remaining 1/3 of cubes. Place cubes about 1 inch apart from each other on baking sheet.
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6
Bake for about 10 minutes until golden and crispy on top. Remove from oven and let rest for about 2 minutes. Pile onto serving platter and watch them disappear!
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7
Note: Can be made ahead and frozen. After baking, store in ziploc bag in freezer. When reheating on baking sheet, just add five minutes to baking time.
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8
Ingredient Note: Cold pack cheese is available in Canada under the MacLaren Imperial brand. Whole Foods sells a similar product. Look for it in the refrigerated case.
