Friday, June 10, 2011

Baby Hot Browns

I hail from the city of Louisville, home of the Kentucky Derby. The Hot Brown is a popular part of a Kentucky Derby meal. I like to serve a smaller version of the Hot Brown as an appetizer from Southern Living. This Baby Hot Brown was a hit at our first Kentucky Derby party.

Since I have learned that sometimes a link changes, here is the actual recipe.


24 pumpernickel party rye bread slices
3 TBSP. butter or margarine
3 TBSP. all-purpose flour
1 cup milk
1 1/2 cups (4 oz.) shredded sharp cheddar cheese
1 1/2 cups diced cooked turkey
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1/2 cup freshly grated parmesan cheese (I use the shredded in a bag.)
6 bacon slices, cooked, crumbled, and divided (I use Oscar Mayer bacon pieces.)
5 plum tomatoes, thinkly sliced


1. Preheat oven on broil setting.
2. Arrange bread slices on a lightly greased cookie sheet. Broil 6 inches from heat for 3-4 minutes.
3. After bread has been removed from oven, set temperature to 500 degrees.
3. Melt butter in a saucepan over low heat; add flour and cook (whisking constantly until smooth).
4. Gradually whisk in milk; cook over medium heat (whisking constantly until mixture is thickened and bubbly).
5. Add cheddar cheese, whisking until cheese melts.
6. Stir in diced turkey, salt and cayenne pepper.
7. Top bread evenly with warm cheese-turkey mixture.
8. Sprinkle evenly with parmesan cheese and half of bacon.
9. Bake at 500 degrees for 2 minutes or until parmesan is melted.
10. Top with tomato slices, and sprinkle evenly with remaining bacon.

TO MAKE AHEAD ~ Prepare the cheese-turkey mixture, cook the bacon (unless you are using the precooked bacon), and grate the parmesan (unless you are using the shredded in a bag) the day before the party. To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.

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