These cheese puffs can be made ahead and frozen for up to a month. They’re delicious appetizers and a real treat, floated in a robust tomato or pepper soup.

4 ounces sharp cheese
1 teaspoon Worcestershire sauce
4 – 6 drops hot sauce (Crystal Sauce preferred!)
1 teaspoon Dijon mustard
3/4 cup flour
1/4 teaspoon salt
4 tablespoons melted butter
1/4 cup sesame seeds

Preheat oven to 357°.

Place the sesame seeds into a small shallow dish.

Grate the cheese into a medium-sized bowl. Add the flour, Worcestershire sauce (plus a couple of extra dashes), hot sauce, mustard, salt and butter and stir to combine thoroughly. Add the butter and mix well.

Shape the dough into marble-sized balls and dip each into the sesame seeds. Place the balls, sesame side up, on a baking sheet. Bake until lightly browned, approximately 20 minutes.

Serve your puffs warm or at room temperature.

Yield: approximately 30 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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