Chef Elizabeth Heiskell’s Hot Cheese Squares

Leave it to chef Elizabeth Heiskell and this classic recipe from “The Southern Living Party Cookbook” to make entertaining a breeze. One bite, and no one will believe how easy these appetizers are to make. 

Hot Cheese Squares
Serves 18


1 (16-ounce) white bread loaf, unsliced
1⁄2 cup (4 ounces) salted butter, melted
3 ounces cream cheese, softened
1 ounce sharp cheddar cheese, shredded (about 1⁄4 cup)
2 large egg whites
Thyme sprigs


1. Line two baking sheets with parchment paper.

2. Using a serrated knife, trim the crusts from the bread. Cut into 3 (1-inch-thick) slices, stack the slices, and then cut the slices into 6 squares.

3. In a saucepan over medium heat, melt the butter, cream cheese, and cheddar cheese, whisking often until smooth. Let cool 15 minutes.

4. In a bowl, using an electric mixer on high speed, beat the egg whites until stiff. Fold into the cooled cheese mixture. 

5. Using skewers or two forks, dip bread squares into cheese mixture until well coated. Place on baking sheets. Cover and chill overnight. (Squares may be frozen at this point, and thawed and cooked later.)

6. Preheat oven to 400 degrees. Uncover the cheese squares, and bake in the preheated oven until browned, about 15 minutes. Serve hot, and garnish with thyme sprigs, if desired. 

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