Bread Cups recipe
Despite their impressive presentation, Bread Cups come together in just 40 minutes. They're perfect as appetizers for a main meal, after-school snacks, or even a fun finger food for parties.
Ingredients
For the toast cases
- 8 slices whole wheat bread
- 3 teaspoons low fat butter
For the filling
- 1½ cups Green Giant Niblets Sweet Corn
- 2 tablespoons chopped onions
- 2 tablespoons chopped capsicum
- 2 teaspoons finely chopped green chillies
- 1 cup low fat milk
- 1 tablespoon cornflour
- 1 teaspoon oil
- salt to taste
For baking
- 4 teaspoons grated cheese
Instructions
For the toast cases
- Remove the crust from the bread slices.8 slices whole wheat bread
- Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.8 slices whole wheat bread
- Roll out a little and press into the cavities of a muffin tray which is greased with butter.3 teaspoons low fat butter
- Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.3 teaspoons low fat butter
For the filling
- Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.2 tablespoons chopped onions, 1 teaspoon oil
- Add the capsicum and green chillies and fry for 1 minute.2 tablespoons chopped capsicum, 2 teaspoons finely chopped green chillies
- Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.1½ cups Green Giant Niblets Sweet Corn, 1 cup low fat milk, 1 tablespoon cornflour, salt to taste
How to proceed
- Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.4 teaspoons grated cheese
- Serve hot.