Mini Chiabatta Muffins with Pancetta and Cranberries
A very dear friend has even given me for my birthday a small, very pretty enamel sign, it says "the best Parties end in the kitchen". From my experience, however, Parties are not even in the kitchen, she held the whole evening in the kitchen. What ends up in the kitchen, the subsequent clean-up work, that's for sure. The filling and Emptying of the dishwasher with mountains of crockery, glasses need to be washed with Hand and many other things to do.
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That is why finger food is on my popularity scale, for the entertainment of many, cherished people at the very top. Although they are suitable for the casual round with a few friends, just so on the edge. Anyway, you don't help me in the "hostess to get Stress," and this is already per se super. I must not prepare to the point of everything and can plan well in advance and prepare.
There are also so many possibilities and creations to the finger food, most of the time I can't decide for me what I should prepare. In addition, the small dog, so the groups are placed, always so pretty and wegnaschen from ? . This is especially true for my Mini Chiabatta Muffins with Pancetta and Cranberries. I can keep me usually very difficult to back. Eat with your eyes after all also.
My Mini Chiabatta Muffins with Pancetta and Cranberries include my favorite finger-food creations. For one, they are easy and quick to prepare, and on the other the crusty Chiabatta bread in harmony with the fine Pancetta-bacon touch and the slight tartness of the Cranberries just gorgeous together.
Why the finger food, finger food is, so the term has crept into our language, would be interesting to learn. But Mini-sound Bite just as delicious? And it says just as perfect, in a word, that you may eat the appetizers, sort of, with the fingers? Nope. It is time that our beautiful language is enriched with hip Anglicisms and have been for very many years. But, Bite, and finger food here, the main thing is easy and delicious.
Mini Chiabatta Muffins with Pancetta and Cranberries
INGREDIENTS
YIELDS 12 MINI CHIABATTA MUFFINS
YOU NEED A MINI-MUFFIN TIN
- 12 slices Pancetta (Italian bacon specialty) - The bacon is rolled and is, therefore, in round slices available
- 100 g of Chiabatta bread - finely plucked
- 40 g Soft-the Cranberries - coarsely chopped
- 40 g Butter - melted
- 1 Egg, size M - swirled
- 2 sprigs thyme, fresh - leaves of finely chopped
- 3 sage leaves, fresh - finely chopped
- 1 clove of garlic - finely sliced
- Salt and pepper - to Taste
INSTRUCTIONS
- As the first heats the oven to 180 degrees top/bottom heat on.
- Then fat You 12 wells of Your Mini Muffin tin with a little Butter and lay the Pancetta slices into the wells. Note: The Pancetta slices are usually cut very thin and it is, therefore, sometimes fumbling the holes neatly line because of the Pancetta in place, or verknubbelt. But this is not at all tragic, because the bread mass will close the small gaps.
- Now cut or uproot a few of You to Ciabatta bread small, picking thyme and sage finely and cut the garlic , also finely, chop! of coarse the Soft Cranberries and vermengst everything together in a bowl.
- Now You give the melted Butter and the whisked Egg to the Chiabatta-Cranberry blend, spice , everything heavily with salt and pepper and vermengst it to each other.
- Then You fill in the bread mixture with two teaspoons of the Pancetta into the Muffin wells and press the mass of something solid.
- The Chiabatta Muffins in the preheated oven on the middle rack for 20-25 minutes until Golden brown and crispy bake.
- After the Cooling, optionally in the Mini-Muffin Cups set.
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