Broccoli Cheese Appetizer Tarts Food

BROCCOLI CHEDDAR SQUARES

Steps:

• Preheat the oven to 350 degrees F. In a 9x13 baking dish, pour the melted butter evenly over the bottom of the baking dish. Set aside.
• In a large bowl, beat the eggs before whisking in the milk. Add in the flour, baking powder, salt, and pepper. Whisk well until the mixture is smooth and uniform.
• Place the broccoli ¾ full in a food processor fitted with an S-blade attachment and gently pulse until the broccoli is broken down into small pieces to make broccoli rice (you may need to do this in batches) *(see first note.)
• Add the broccoli rice, onion, and cheese to the flour mixture. Using a spatula, combine the ingredients well together.
• Carefully transfer the mixture to the baking dish, making sure that the mixture is evenly distributed and spread flat on top.
• Bake for 40-45 minutes until set (firm to the touch) in the middle. Let it cool for 15 minutes before slicing into squares. Can be served warm or room temperature.

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

BROCCOLI CHEDDAR HAND PIES

Steps:

• Make the egg wash: In a small bowl beat the egg and water together. Set aside until ready to use.
• Finish remaining hand pies: Repeat process with the second sheet of puff pastry.
• Bake: Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The pastry should be puffed, golden brown, and the bottoms a dark golden brown but not burnt.

BROCCOLI-CHEDDAR TASSIES

Steps:

• In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.

BROCCOLI CHEESE APPETIZER TARTS

Steps:

• Preheat oven 350 F degrees. Spray 18 miniature muffin cups with nonstick cooking spray.
• Brush one side of each won ton skin with butter. Carefully press each skin, buttered side up, into muffin cups.
• In medium bowl, whisk together egg and flour until well blended.
• Stir in remaining ingredients. Mix well.
• Spoon mixture into won ton-lined muffin cups.
• Bake for 15-20 minutes, or until mixture is set and skins are golden brown.
• Remove immediately from muffin pan and serve warm.

BROCCOLI CHEESE TART

Steps:

• Mix Cheddar cheese, Monterey Jack cheese and Mozzarella cheese. Set aside.
• In medium bowl mix soup, eggs, garlic powder, broccoli, onion and 1/2 cup cheese mixture. pour into prepared pie crust.
• Bake at 350 for 45 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese around edge of tart. Bake 5 more minutes more. Let stand 5 minutes.

CHEDDAR CHEESE AND BROCCOLI APPETIZERS

Steps:

• Heat oven to 375.
• Grease a 9x9x2" pan.
• Mix the broccoli, corn, onion and walnuts.
• Place in the pan.
• Beat the remaining ingredients except for the cheese until smooth, stopping frequently to scrape down the sides of the mixer if necessary.
• Pour evenly into the pan on top of the vegetable mixture.
• Bake until a knife inserted into the center comes out clean, about 23-25 minutes.
• Sprinkle with the cheese.
• Bake until the cheese is melted, 2-3 minutes longer.
• Cool for 30 minutes, then cut into triangles or squares.

BROCCOLI AND CREAM CHEESE TART

Steps:

• Preheat oven to 375. Pre-bake pie crust for 10 minutes. Remove from oven.
• Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
• Beat cream cheese until smooth. Beat in half & half, eggs and yolk. Season with salt and pepper. Stir in green onions.
• Pour cheese mixture over broccoli. Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
• Serve warm or at room temperature.

CHEESE AND BROCCOLI TART

Steps:

• Preheat oven to 425 degrees. Bake pie shell for 5 minutes, then remove from oven and set aside. Reduce heat to 375 degrees.
• Microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. Drain well in colander.
• Sprinkle 1 cup of swiss chees over pie shell. Top with broccoli and onion.
• In a small bowl, beat eggs until blended. Stir in milk, salt, and pepper, and pour over broccoli. Sprinkle on remaining cheese.
• Bake for 25 minutes, or until tart is golden brown and puffy.
• Let stand for about 10 minutes before serving warm.

BROCCOLI CHEESE APPETIZER

Steps:

• Preheat oven to 350 degrees F. If using a 9x13 baking dish, grease bottom and sides.
• In a large skillet, over medium-low heat, melt butter and add garlic and cook until fragrant, stirring, about 1 minute. Add flour, stirring constantly, until golden, another minute. Then add the cream or milk and simmer until thickened. Remove from heat and add cheese, stirring until melted.
• Add chopped broccoli and stir until combined well. Transfer to bread bowl, if using, then place on a baking sheet. Skip to next step for the French bread.
• If using French bread, place a layer of slices on the bottom of the baking dish. Add about half of the broccoli mixture. Add another layer of bread and finish with the rest of the broccoli mixture.
• Bake until mixture is warmed through, about 15-20 minutes. Serve the bread bowl with chips, or the casserole into individual servings.