CRISPY BREAD CUPS

A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal.

Baking Time : 15 to 20 mins.
Preparation Time : 15 mins.
Baking Temperature : 200°C (400°F).
Cooking Time : 25 mins.

Makes 8 pieces.

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

For the toast cases

1. Remove the crust from the bread slices.
2. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4. Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling

1. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2. Add the capsicum and green chillies and fry for 1 minute.
3. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed

1. 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.
2. Serve hot.