HAPPY THANKSGIVING TO ALL MY LOVELY READERS!!!! Gobble up all that turkey! I spent my morning preparing breakfast, and cooking everything for this amazingly divine appetizer, I created. The recipe follows below. I am spending my evening with my mother’s side of the family. As they all arrived, I was preparing these tartlets and heated them up and walked around to serve them! Everyone is raving about them now. “pat myself on the back”
Bacon Onion Tartlets with an Italian Herb Topping
2 packages of Athen Mini Filo Cups
1 package Green Valley Cream Cheese, lactose free
3 sweet onions, diced
1 teaspoon of balsamic vinegar
14 slices thick cut bacon, diced
Italian Herb Topping
2 Rosemary sprigs, minced
Handful of thyme sprigs, minced
2 sprigs of Sage, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon of minced garlic
1/3 cup bacon grease
In a skillet, cook the bacon until done. Be careful not to over cook the bacon, as it will cook a little more when on the filo shell. Remove bacon pieces from the skillet. Pour most of the bacon grease into a measuring cup, save some grease in the skillet for the onions. In the skillet with reserved bacon grease, add in the onions and cook until caramelized, stirring frequently. Add in the teaspoon of balsamic vinegar. Put onions aside. In the same skillet, add in some more bacon grease, and minced herbs into the pan. Stirring occasion, cook for 5 minutes. DO NOT BURN THE GARLIC.
Preheat oven to 350°F
On a baking sheet, spray non stick spray. Place the shells on the tray.
In a small bowl, microwave the cream cheese for 30 seconds, to soften.
Scoop a small teaspoon of cream cheese into each shell.
Then top the cream cheese with the caramelized onions.
Top the onions with bacon pieces.
Top the bacon pieces with a sprinkle of the Italian herb mixture.
Bake in oven for 10 minutes, to heat through.
Enjoy these appetizers before a meal or as a snack, can be made ahead and put in fridge. IF made ahead cook about 20 minutes to make sure cream cheese is melted.