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“These are an easy open-face sandwich that make a quick lunch or supper. When made on small cut-out rounds of bread, these puffs are great cocktail fare! Originally from a September 1982 issue of Bon Appetit featuring the food processor.”

Ingredients Nutrition


  1. Place egg whites in the work bowl of a food processor with the steel blade and whip 8 seconds.
  2. With machine running, pour vinegar through feed tube and continue processing until whites are stiff, about 45 seconds.
  3. Using rubber spatula,gently transfer egg whites to 1-quart mixing bowl; do not wash out processor work bowl.
  4. Combine cheese, onion, pepperoni,basil, oregano and salt in work bowl and blend 10 seconds, stopping once to scrape down sides of work bowl. Add mayonnaise and blend 5 seconds.
  5. Add 1/4 of egg whites and mix, using 2 on/off turns.
  6. Add remaining egg whites.
  7. Run spatula around edge of work bowl then blend using 3 on/off turns.
  8. Run spatula around edge of work bowl again and mix using 1 more on/off turn.
  9. Preheat broiler.
  10. Spread 2 teaspoons tomato paste over each slice of bread.
  11. Mound 1/4 cup cheese mixture on each;arrange on baking sheet.
  12. Broil 6 inches from heat source until tops are puffed and golden, about 3 1/2 to 4 minutes.
  13. Serve immediately.

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