Baby Pumpernickel Turkey-Bacon Cheese Melts |
|
 |
Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 50 |
|
This recipe will make about 48-50 appetizers but the recipe can be reduced but half, these are always the first to vanish at my get-togethers, but don't wait for the holidays to make these, serve these as a snack! This will work good with chicken in place of turkey, but the turkey is better! Ingredients:
48 slices pumpernickel cocktail bread |
3 tablespoons butter |
1 -2 jalapeno pepper, seeded and finely chopped |
6 tablespoons flour |
3 cups old cheddar cheese, grated |
6 -7 cups finely chopped cooked turkey or 6 -7 cups cooked chicken |
2 cups half-and-half cream or 2 cups full-fat milk |
salt and black pepper |
tabasco sauce (optional) |
3/4 cup grated parmesan cheese (you can use more) |
7 -8 slices bacon, cooked and crumbled |
7 -8 firm plum tomatoes, thinly sliced |
Directions:
1. Place the pumpernickel slices onto a large baking sheet; broil 6-inches from heat source for about 4 minutes (watch closely not to burn!) set aside.
2. Melt butter in a saucepan, add in the chopped jalapeno, stir with wooden spoon for 1 minute.
3. Add in flour and whisk until smooth.
4. Gradually add in the half and half cream; cook over medium heat whisking continously until thickened and hot.
5. Add in the grated chedder cheese, stir until melted.
6. Add in chopped turkey or chicken; season with salt and black pepper and cayenne (if using).
7. Spoon EACH slice pumpernickel bread with the warm turkey/cheese mixture, then sprinkle with a small amount of grated Parmesan cheese, then sprinkle with the crumbled bacon .
8. Bake in a 450 degree oven for about 3 minutes or until the Parmesan is melted.
9. Remove from oven and top with a tomato slice then serve.
|
|