Preheat oven to 375 degrees F.

Flatten each slice of bread with a rolling pin.

Use a 2 1/4-inch round cookie cutter to stamp out 2 rounds from each slice.

Flatten the rounds again with the rolling pin.

Brush the rounds with melted butter.

Fit the buttered rounds into 36 buttered 1/8-cup gem tins.

Brush the bread in the tins with melted butter.

Bake the shells in the preheated oven for 6 minutes, or until they are pale golden.

Cool the shells in the tins on cooling racks for 5 minutes.

Remove the shells from the tins and let them cool completely on the racks.

Make the filling: In a saucepan melt the butter over moderate heat.

Add the flour and cook the mixture over moderately low heat, whisking constantly, for 2 minutes.

Slowly add the half-and-half in a stream, while whisking continuously.

Bring the mixture to a boil, whisking constantly.

Simmer the mixture over moderately low heat, whisking for 3 minutes.

Remove the pan from the heat.

Add the Cheddar, ham, and mustard to the sauce.

Season with cayenne and salt, to taste.

Stir the mixture until it is well combined.

Spoon 1/4 teaspoon of the chopped mango chutney into each shell.

Top the chutney with a rounded teaspoon of the cheese mixture.

Arrange the filled shells on a jellyroll pan.

Freeze the bites for about 30 minutes or until the filling is just firm to the touch.

Transfer the shells to reseal-able freezer bags, arranging them in 1 layer.

Seal the bags, pressing out the air, and freeze the bites for up to 1 month.

To reheat: Arrange the shells on a baking sheet.

Sprinkle the shells with the additional Cheddar.

Bake the bites in a preheated 375 degree F oven for 15 to 20 minutes, or until the filling is heated through.

Run the bites under a preheated broiler about 4 inches from the heat for 30 seconds to 1 minute, or until the tops are golden.