Hot Brown Bites

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• 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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