I love the Kentucky and all the pageantry. I love roses. I love turkey. I love Hot Browns. Heck, I love brie (or any cheese!). Taking all this into account, this is the Henriettibles take on the Kentucky Derby tradition of Hot Browns. Rather than the traditional toasted white bread, opened faced sandwich with a cheddar cheese sauce, I’ve made it with toasted sourdough rounds with a brie sauce. Fabulous appetizer for any Derby party, or any party! Horseshoes and roses not included.

Ingredients
One 2 lb boneless turkey breast
3 Tbs grapeseed oil
Kosher salt
Fresh ground black pepper
4 Tbs unsalted butter
¼ cup flour
2 cups milk
½ cup Brie
½ cup grated parmesan
Loaf sourdough bread
Roma or plum tomatoes, thinly sliced
¼ cup grated parmesan
10 slices bacon, crumble half
White pepper
2 Tbs finely chopped parsley

Drizzle turkey breast with oil. Liberally sprinkle with salt and pepper. Place in oven proof baking dish and roast uncovered at 325 until skin browns, about 60 to 70 minutes. Cool and cut into thin slices.

While turkey is cooling, melt butter in sauce pan on medium heat. Add flour. Heat for 5 minutes, whisking continuously. Add milk. Continue to heat and whisk until sauce thickens, about 5 minutes. Remove from heat and add the brie (either shredded or chopped into small pieces) and the ½ cup of parmesan.

Toast slices of bread. Using a small round cookie cutter, cut bread into circles. Place onto cookie sheet or jelly roll pan. Cover each with a slice of tomato. Add pieces of bacon, then slice of turkey. Pour three tablespoons of cheese sauce over each round. Sprinkle the white pepper, salt and the ¼ cup of parmesan cheese evenly over rounds. Heat for about 5 minutes under broiler, until sauce begins to brown a little. Remove from oven and sprinkle each with the crumbled bacon and parsley. Enjoy!

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