Author Notes
I love serving guest small individual portions. They feel special with this tiny presentation and when you cut into the center it is oozes with filled Canadian Bacon, cream cheese and hot tomato sauce —Marisa R
Ingredients
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6 cups
of cooked rice (brown and white can be mixed for added fiber)
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1
lg. egg
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1 cup
parmesan cheese, grated
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1/2 cup
frozen peas
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3
slices peameal bacon, cut in half
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1 cup
cream cheese, chive & onion flavour
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1 cup
homemade tomato sauce or your favourite high quality brand + more for garnishing
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2 tablespoons
chopped flat leaf parsley
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1/4 cup
seasoned bread crumbs
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2 tablespoons
butter, for greasing ramekins
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salt & pepper to taste
Directions
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Grease 6 ramekins with butter then sprinkle bread crumbs inside. Rotate around the dish. Tap out excess. Set aside
In a large bowl mix cooked rice with the egg and parmesan cheese. Season to taste if needed with salt & pepper
Spoon approx. 1/2 cup of rice mixture into ramekins pressing rice onto sides and bottom firmly, leaving a cavity for the filling
Place 1 slice of bacon over rice, shape to contours of ramekin.
Fill cavity with 1tbsp sauce, a dollop of cream cheese and a few frozen peas. Press firmly
Spoon more rice mixture over ramekins, sealing in all of the filling, press firmly
Continue until all mixture is finished and ramekins are full.
Place ramekins on baking sheet. Bake at 350F for 30min.
Broil 2 min to brown top slightly, watch carefully
Allow to cool for 5 min. Rim the ramekins with the back of a knife to loosen.
Turn upside down on serving plate
Add any remaining cream cheese to extra sauce for garnishing and stir to make a rose sauce. Spoon over Timbale, garniish with parsley Enjoy with love!
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* These can be prepared the day before and popped in the refrigerator when needed.
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