This is a recipe I entered into the Crunchmaster Cracker recipe contest back in December. I can’t believe it, but I actually won the contest. My family loves this recipe, gluten and non-glutenites alike. We have them as a snack sometimes and sometimes just eat them as a meal. I also made a bacon and swiss recipe like it – that post is to follow. This was really one of my first attempts to expand my gluten free baking beyond just bread and cookies. It uses crushed up Crunchmaster crackers as the crust. By the way, and I’m not saying this because I won the contest, I really like Crunchmaster Crackers. The plain ones are my favorite. I like to have them with hummus. Anyway, if you don’t have access to Crunchmaster Crackers, you could use your favorite gluten free crust. Enjoy!
4.5 Ounce Package Crunchmaster Roasted Garlic Gluten Free Crackers
1 Large Egg White
4 Tablespoons Melted Butter
3 Tablespoons Grated Parmesan Cheese
¼ Teaspoon Granulated Garlic
¼ Teaspoon Salt
3 Large Eggs
1 ½ Cups Half n’ Half
1 Tablespoon Rice Flour
1 Tablespoon Grated Parmesan Cheese
½ Teaspoon Dried Oregano
Dash Freshly Ground Nutmeg
Dash White Pepper
⅔ Cup Finely Chopped Prosciutto
¼ Cup Finely Chopped Sundried Tomatoes
4 Ounces Grated Provolone
For Crust: Process the crackers in a blender until they are fine bread crumbs. Add crumbs to a small mixing bowl and add the remaining crust ingredients. Mix thoroughly. Put 14 paper liners into cupcake pans. Spray with nonstick cooking spray. Put about 1 tablespoon of crust mix into each liner and press into liner, pressing a little way up the sides. Set aside.
For the filling: Preheat oven to 350º. In a medium mixing bowl, whisk together the eggs, half n’ half, rice flour, parmesan, oregano, salt, nutmeg and white pepper. Stir in the prosciutto, tomatoes, and cheese. Put about a generous ¼ cup of the mixture into each cupcake liner. Bake in preheated oven for about 25 minutes, until lightly golden brown on top and set. Let cool slightly before serving. Makes 14 appetizers.