Celebrations mean get-togethers, entertaining, eating. Careful planning is the only way to get through without any hitch, and to make the experience enjoyable for you and your guests.
Sticking to food that is easy to prepare yet looks and tastes great is the way to go.
Here’s an easy recipe for an appetizer, to add to your buffet spread or to pass around, that will leave everyone impressed!
Yield: One dozen tarts
Savory mini mushroom tarts baked in rolled-out loaf bread
Ingredients:
Mini tart pan
Small rolling pin or drinking glass to roll out bread slices
Loaf bread slices, your choice of white or any other grain
2 tbsp (28 g) unsalted butter
2 shallots or white onions, thinly sliced
3 c (350 g) mushrooms, thinly sliced
1 clove garlic, minced, optional
1 tsp (about 1 sprig) fresh rosemary, chopped
½ c (30 g) parmesan cheese, grated
1 large egg, lightly beaten
1 tbsp heavy whipping cream
Salt and pepper, to taste
Instructions:
Preheat oven to 350°F. Lightly grease a mini tart or muffin pan.
In a large sauté pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about two minutes.
Add the mushrooms and garlic and sauté until mushrooms are soft, about five minutes, stirring frequently. Add the rosemary and salt and pepper to taste. Set the mixture aside to cool slightly.
On a smooth chopping board or clean surface, roll slices of bread using a small rolling pin or drinking glass. Cut into rounds to fit inside the mini tart or muffin pan. Press the rounds into the pan.
In a medium bowl combine the egg, cream, parmesan cheese and mushroom mixture. Spoon into the prepared mini tart “shells.” Bake until golden and bubbly, about 10-15 minutes. Let cool for a few minutes in the pan, then serve immediately.
While best served immediately, these tarts taste great at room temperature. Reheat in a 350°F toaster for five to seven minutes.
Tips:
For added kick, you may add a dash of hot sauce to the filling before filling the tarts.
For variation, add bacon bits.