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A Louisville (and Kentucky Derby) favorite!
My take on the classic and decadent Hot Brown in bite-sized form!

Posted by Lindsay T. Published See Lindsay T.'s 7 projects »

  • Step 1

    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.

  • Step 2

    Increase heat to medium. Whisk in heavy cream and cook until the cream begins to simmer, about 2-3 minutes.

  • Step 3

    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.

  • Step 4

    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)

  • Step 5

    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.

  • Step 6

    Fill the bottom of tart shells with a sprinkling of shredded white cheddar cheese.

  • Step 7

    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.

  • Step 8

    Snip the tip of the Ziploc bag. Pipe mixture into each tart shell.

  • Step 9

    Top Hot Brown Bites with bacon and a sprinkling of paprika and Parmesan cheese.

  • Step 10

    Bake for 8-10 minutes, or until heated through. Allow to cool for a minute or two, then serve!

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