and a mini muffin tin.
For the filling I used corn and cheese, but the possibilities are limited to your imagination. The only thing to remember is the mixture cannot be wet, otherwise the cups will become soggy. Just to get the ball rolling, here are some suggestions:-
Mushrooms and onions
Asparagus in white sauce
|Corn and Cheese croustades|
|Baked bread cups|
|Filled up muffin cups|
12 slices "Very Thin" Pepperidge Farm white bread
1 fresh corn on the cob, husked, kernels removed ****
1 teaspoon finely chopped fresh thyme
2 scallions, chopped fine (keep white parts and green parts separate)
1/2 cup of grated cheese (I used a mix of Asiago and Gruyere, since I wanted to finish the ends of those)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon melted butter
1. Preheat the oven to 400 F.
2. Using a pastry brush or your hands, grease a mini muffin pan with the melted butter.
3. Using a 2 inch cookie cutter, cut two disks from one slice of bread. Thin out the disks with a rolling pin. Then fit them into the greased muffin pan. Bake in the middle rack of the oven for 6 minutes until light brown at the edges. Remove and cool on a rack. Reduce the oven temperature to 350 F.
4. In the meantime, heat a small skillet with olive oil. Add the chopped scallions (white part only) and saute for a few minutes till softened. Add the corn kernels, minced thyme leaves and salt and cook over medium heat till the corn is cooked but not mushy. (Fresh corn in summer can be eaten with minimal cooking). Season with black pepper and set aside.
5. When the bread shells have cooled, place them back into the muffin tin. Fill it with 1 teaspoon of the corn mixture. Top with about a teaspoon of cheese and sprinkle some chopped scallion greens. Bake in the oven for 5 minutes till the cheese melts.