MINI TOASTS APPETIZERS RECIPES

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MINI TOAST CUPS RECIPE | MYRECIPES



Mini Toast Cups Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 16 toast cups, serves 2

Number Of Ingredients 2

4 slices white or whole wheat bread
1 tablespoon unsalted butter, melted

Steps:

  • Preheat oven to 350°F. Trim the crusts from the bread and roll out the bread with a rolling pin until it is flattened to about 1/16-inch thick. Cut into 4 squares, brush on both sides with butter, and fit into 16 mini-muffin pan cups. Bake until the toast cups are golden and crisp, about 10 minutes. Fill each with about 1 teaspoon egg salad, peanut butter topped with a dab of jelly, light cream cheese mixed with dried fruit, turkey salad, etc. Developed by Sara Moulton for the Grain Foods Foundation.

BRUSCHETTA MINI TOAST – FORREST GREEN FARM



Bruschetta Mini Toast – Forrest Green Farm image

Provided by Forrest Green Farm

Categories     Appetizer

Number Of Ingredients 5

1 packet of FGF Bruschetta
1 tbsp warm water
2 tbsp olive oil
1 packet mini toasts (or crackers, sliced baguette )
1 package spreadable goat cheese (Clover Top Creamery is our favorite local goat cheese, works well with their plain or herb flavored cheese)

Steps:

  • Place the FGF Bruschetta packet contents into a bowl with the water and olive oil. Stir the mixture and let sit for at least 20 minutes. This reconstitutes the tomatoes.
  • Spread a thin layer of goat cheese on a mini toast and top with a small dollop of the reconstituted FGF Bruschetta mixture. Place on a nice platter and serve.

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MINI TOAST CUPS RECIPE | MYRECIPES
From myrecipes.com
  • Preheat oven to 350°F. Trim the crusts from the bread and roll out the bread with a rolling pin until it is flattened to about 1/16-inch thick. Cut into 4 squares, brush on both sides with butter, and fit into 16 mini-muffin pan cups. Bake until the toast cups are golden and crisp, about 10 minutes. Fill each with about 1 teaspoon egg salad, peanut butter topped with a dab of jelly, light cream cheese mixed with dried fruit, turkey salad, etc. Developed by Sara Moulton for the Grain Foods Foundation.
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