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Herbed Popovers with Boursin, Bacon and Tomato Confit

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Graduation celebrations and bridal showers are popping up all over, so what's more appropriate than a popover? This recipe is a variation on one from Food Glorious Food, which provides catering services in Dallas for venues made for celebrating - such as Arlington Hall and the venerable Aldridge House. Using pre-made phyllo cups available at any grocery store make this an easy offering

Herbed Popovers with Boursin, Bacon, and Tomato Confit

Makes 48 hors d'oeuvres


Ingredients -

1 small pkg. of cherry tomatoes, cut in half

1 small package of yellow cherry tomatoes, cut in half

1 fresh shallot, finely chopped

2 cloves of fresh garlic, minced

2 Tbsp. EVOO

Salt to taste

6 slices of thick cut peppered bacon

2 pkgs. of Boursin cheese, room temperature

fresh chives, finely chopped

48 phyllo cups, baked


Place the bacon on a small sheet pan and bake in a 375-degree oven until crisp about 10 to 12 minutes. Remove from the oven and transfer the bacon to paper towels to drain. Cut the cooled bacon into 8 pieces each and set aside.

In a large saute pan, cook the shallots and cook in the olive oil until translucent but no browned. Add the tomatoes and salt and cook until the tomatoes are cooked and softened, about 3 minutes. Set aside.


Place the popovers in a single layer and put the Boursin in a pastry bag with a small tip or use a Ziploc with a corner clipped off. Fill each popover with a small amount of the cheese. Place 1 piece of the cooked yellow tomato and 1 piece of the cooked red tomato atop the cheese. Place a piece of the bacon alongside the tomato and garnish with chopped chives.

The popovers may be prepared a day or 2 in advance and sealed in an airtight container, and the tomato mixture can be made a few days in advance and stored in the refrigerator.

Variations: Consider adding some finely chopped basil instead of the chives.



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