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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