Mini Apple Cheese Bites | These little golden nuggets are perfect for a brunch, breakfast buffet or luncheon. What makes these bites so incredible is the cheese! Cream cheese and Gouda are mixed with apple cider, sauteed apples and onion to make these Mini Apple Cheese Bites not only unique but tasty.
When you want to serve something savory along with all the baked goods these little Mini Apple Cheese Bites are delicious. PLUS…. I have a trick up my sleeve to make them hostess friendly! Translation…..easy! Scroll down to see how!
The word “trick” maybe a little strong. I always say the trick to a successful event is all about planning ahead. I recently made these Mini Apple Cheese Bites for a Women’s Brunch; with a total of over 90 bites. That meant I had to think ahead. I didn’t want to be in the kitchen making cheese sauce the morning of the event. So here it is…….I MADE THE SAUCE THE DAY BEFORE! This made putting together the cheese bites a snap. All I had to do the day of the event was heat up the sauce, cook the noodles, stir together, spoon into the cups and bake! AWESOME!
1 (1 pound) bag small elbow pasta, cooked al dente
2 1/2 cups granny smith apple, peeled cored and chopped (about 3 apples)
1 cup sweet onion, chopped
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups whole milk
1/2 cup apple cider
1 (8 ounce) box cream cheese, softened and cut into cubes
1 (8 ounce) gouda wedge, shredded
1/2 tablespoon fresh thyme, chopped
For the Topping
1/3 cup panko crumbs
1 tablespoon unsalted butter, melted
For the Crust:
Spray muffin pan wells with non stick cooking spray. In a small bowl stir together the panko crumbs and thyme. Sprinkle 1 teaspoon of mixture onto the bottom of each muffin well and set aside.
For the Filling:
Preheat oven to 350°. Follow package directions for boiling the pasta. Decrease the time by 2 minutes, drain. Return pasta to pan; set aside.
In a large saucepan cook apple and onions in butter for 5 to 8 minutes or until tender. Stir in flour, salt and pepper. Cook and stir for about 2 minutes. Add milk and cider; cook until thickened and bubbly. Reduce heat to low; add cream cheese, Gouda and thyme. Stir until cheeses are melted. Pour cooked pasta over cheese mixture; stir gently to combine. Add 1/3 cup of pasta mixture to each prepared muffin well. Using the bottom of the measuring cup, press down the pasta. Sprinkle one teaspoon of topping on each bite. Bake 30 minutes or until sides are golden and the bites are set. Cool in muffin tin 10 minutes. Use a paring knife to loosen and remove from muffin tins. Serve hot.
For the Topping:
Pour panko crumbs into a small bowl. In another small bowl melt butter in the microwave (about 45 seconds). Stir butter into crumbs.
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