Toast Cups
I’m always looking for innovative, edible vessels in which to serve appetizers. I’ve bought pre-made phyllo cups at the supermarket, and I’ve seen packaged cup-shaped crackers. For years I’ve covered crostini with fresh tomato bruschetta and other toppings. The healthiest version is to stuff endive leaves with tasty fillings as if they were boats. Recently another vessel caught my eye – toast cups.
I have no idea of their origin, and they feel retro 1980s or 1990s, like something Martha Stewart would make. No matter, these toast cups are perfect for making one or two bite appetizers.
Why toast cups? They’re cheaper and more substantial than phyllo and cracker cups. They hold their filling better than a crostini. Sometimes you need a vessel more substantial than an endive leaf. Stuffed with a flavorful filling, the cups are like a crouton that usually goes on top. They’re easy to make. And they look pretty cool too.
As for stuffing or filling, here I used three: 1) caramelized onion, seared pancetta, fig jam, and Manchego cheese (my favorite); 2) good feta cheese and mango chutney; and 3) roasted red peppers, fresh mozzarella, and toasted pine nuts. Stuff them with anything you like. The list and combinations are endless. Here are a few suggestions:
- Chopped roasted beets and goat cheese, with a drizzle of honey and grind of pepper
- Asparagus and crisped prosciutto
- Pesto and fresh mozzarella with a shower of freshly grated parmesan cheese
- High-quality tuna, a sliver of olive, and a slice of cucumber or tomato
- Chicken salad and bacon
- Lox and cream cheese with dill
Toast Cups
When making these toast cups, there are two ways to make them, stuffing them right into a muffin tin with your fingers, or flattening them with a rolling pin first. (The pictures show some of each.) Flattening with a rolling pin makes them extra crispy. If you would like them a little airier and more toast-like, skip the rolling pin.
Half hour, makes 12 cups
6 slices of sandwich bread
¼ cup olive oil
1 cup of filling – your choice
- Pre-heat oven to 350 oF.
- Cut two rounds out of each slice of bread with a biscuit cutter. I use a 2¼-inch diameter cutter for a 1¾-inch cell in a muffin tin. If you do not have a biscuit cutter, try a jar lid or glass. Save the bread scraps for another use – maybe freeze them for your Thanksgiving stuffing.
- Use a rolling pin (or wine bottle if you don’t have a rolling pin) to flatten each round. The more you flatten, the more cracker-like the toast cup will be.
- Using a pastry brush, liberally brush olive oil on the muffin tin. (I have cheap paint brushes in my kitchen dedicated for such tasks.)
- Use your fingers to push a bread round into each cell. Gently press to the bottom and sides so that it takes the shape of the cell, being careful not to tear the bread. Bread rounds will not fit perfectly, and there may be some small folds in the bread. That’s okay; it gives it character.
- Brush olive oil over the bread round in each cell.
- Bake in the oven for about 20 minutes, until lightly browned and toasty. Check frequently to make sure toast cups are not burning.
- Allow to cool and stuff with your desired filling.
