Prep 10 mins
Cook 15 mins
A quick, easy and semi-fancy edible bite-sized container for appetizer fillings (chicken/tuna salad, drained marinated olives, scrambled eggs and chorizo, etc.)
- Using a 2 2/3-inch round cutter (or juice glass) cut bread into rounds.
- Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread and season with salt.
- Bake at 300°F for 10 to 15 minutes until toast are firm to the touch and slightly golden in color.
- Fill with desired fillings.
I made these recently when I needed a substitute for spring roll wrappers when making sarahsmomi's Crispy Prawn Baskets Recipe #134709. I’ve made bread cups like this before, but couldn’t remember what temperature to cook them at or for how long. Mercy’s instructions were very clear, and admirably met the need of the moment. Only later did I remember that I’d posted a recipe for filled bread cups made in muffin pans: Goat's Cheese, Avocado & Smoked Salmon Cups Recipe #140896. LOL! Just knew I’d made them frequently in the past with a range of fillings: whatever was on hand and whatever suited the whim of the moment! A quick and healthier option than using pastry cases. On this occasion, I made these using a wholegrain bread, and rolled my bread slices flat with a rolling pin before cutting them into rounds, because that’s what I remembered having done in the past! And it makes them easier to mould into the muffin pan recesses.
Very cute, simple, and yummy!!! The only changes i made was i used whole wheat bread and regular butter, so i didnt salt them. Ive used this multiple times, and will definatly keep using them. Thanks for the cute recipe!