Cheesy and Bacony!

Next time you are looking for an amazing appetizer (or potluck offering), here is a wonderful recipe to try.

Cheesy Turkey-Bacon Cups

Cooking spray
1-1/2 cups (5 ounces) finely chopped Parmesan cheese
1/2/3 cups of milk
1/4 cup of butter
3 Tablespoons of all-purpose flour
1/2 cup (2 ounces) of shredded Cheddar cheese
1/8 teaspoon of salt
1/8 teaspoon of pepper
4 ounces of thinly sliced deli turkey cut into 2″ squares
4 cooked bacon slices, crumbled (really, only 4?)
1/2 cup of diced fresh tomato
Garnish: fresh flat leaf parsley

1. Preheat oven to 350 degrees.  Line two baking sheets with aluminum foil and lightly coat with cooking spray.  Spoon the Parmesan cheese onto baking sheets (1/2″ apart) forming 12 (2-1/2 inch) rounds on each sheet.

2. Bake the first sheet for 7-9 minutes or until the edges are lightly browned and beginning to set.  Working quickly, transfer the cheese rounds to a lightly greased 24-cup mini-muffin pan pressing gently into each cup to form shells.  Repeat the procedure with the second baking tray.

3. Microwave the milk for 30 seconds on high or until warm.  Melt the butter in a small saucepan over medium-high heat.  Whisk in the flour; cook while whisking constantly for 1-2 minutes or until thickened.  Whisk in the shredded Cheddar cheese, salt and pepper.

4. Increase oven temperature to 425 degrees.  Line each Parmesan shell with two (2) turkey pieces and fill each cup with 1 teaspoon of the cheese sauce.   Bake for five (5) minutes.
Remove from the pan and transfer to a wire rack.  Top each cup with crumbled bacon and diced tomato.


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