Savory Stuffing Bites

  1. Preheat oven to 350u0b0F. Thickly grease two 24-cup mini muffin pans. Heat the butter in a saucepan, and cook onions, garlic, and pine nuts over low heat for 5 mins. Remove from the stove and leave to cool.
  2. Mix bread, eggs, Parmesan, and parsley in a large bowl. Add pine nut mixture and incorporate using your hands. Season, and leave to rest for 15 mins.
  3. Fit slices of pancetta into the cups of one pan and slices of bresaola into the cups of the other. Press the slices down firmly to fit. Spoon filling into cups. Bake for 20 mins, one tray at a time. Remove from the oven, leave to cool, then use a knife to gently loosen muffins.

butter, onion, garlic, pine nuts, parmesan, parsley, white bread, eggs, bresaola, pancetta

Taken from recipes-plus.com/api/v2.0/recipes/26561 (may not work)

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