A Louisville (and Kentucky Derby) favorite!
My take on the classic and decadent Hot Brown in bite-sized form!
You Will Need
To make the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Slowly whisk in flour until well combined to form a roux. Cook the roux for 2 minutes stirring frequently.
Increase heat to medium. Whisk in heavy cream and cook until the cream begins to simmer, about 2-3 minutes.
Remove saucepan from heat and whisk in cheese 1 tablespoon at a time until sauce is smooth. Taste sauce and adjust salt and pepper levels as desired.
Transfer sauce to a bowl. Allow sauce to come to room temperature. Once sauce reaches room temperature, cover bowl and chill in refrigerator for at least 1 hour. (Mornay sauce can be made a day in advance)
To assemble the Hot Brown Bites: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Place mini phyllo tart shells on parchment-lined baking sheet, about ½ inch apart.
Fill the bottom of tart shells with a sprinkling of shredded white cheddar cheese.
Combine the cold Mornay sauce, turkey breast, and tomatoes in a medium-sized mixing bowl and gently mix to combine. Transfer mixture to a quart-sized Ziploc bag to use for piping.
Snip the tip of the Ziploc bag. Pipe mixture into each tart shell.
Top Hot Brown Bites with bacon and a sprinkling of paprika and Parmesan cheese.
Bake for 8-10 minutes, or until heated through. Allow to cool for a minute or two, then serve!