Recipe: Tomato and Mushroom Toast Cups

Both the toast cups and filling for this quick, impressive appetizer can be made ahead for stress-free cottage entertaining (see Tips, below). Count on 2–3 cups per person; you can halve the recipe for a smaller group. The filling is also good in crepes or omelettes.

Serves:
Course: Snack

Ingredients

  • 30 slices (about 2 loaves) white bread
  • ½ cup (125 ml) butter, softened and divided
  • 4 cups (1 L) coarsely chopped mushrooms
  • ½ cup (125 ml) chopped onion
  • ¼ cup (60 ml) all-purpose flour
  • 1 cup (250 ml) evaporated milk or light cream
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tbsp (30 ml) chopped fresh dill
  • 1 tbsp (15 ml) chopped fresh parsley
  • 1¾ cups (425 ml) diced grape or cherry tomatoes
  • salt
  • freshly ground pepper
  • Grated Parmesan or mozzarella cheese (optional)

Instructions

1. Trim crusts from bread or cut slices into 3½” (9 cm) rounds with a cookie cutter or drinking glass. Butter both sides (set aside 3 tbsp/45 ml butter for Step 3) and press into muffin tins.

2. Bake at 350°F (180°C) for 10–15 minutes or until golden around edges.

3. Heat 3 tbsp (45 ml) butter in a large skillet. Add mushrooms and onion. Cook on medium heat, stirring often, for 5 minutes or until tender. Stir in flour. Gradually add evaporated milk, stirring until thickened and smooth. Add mustard, dill, and parsley. Gently stir in tomatoes. Season with salt and pepper. Fill cups with mixture. If desired, sprinkle with Parmesan or mozzarella cheese.

4. Bake 10–15 minutes at 350°F (180°C) or until heated through.

Tips:

You can make the toast cups ahead and freeze, and make the filling early in the day and keep it in the fridge.

For convenience, replace the flour and milk with a 10 oz (284 ml) can of condensed cream of mushroom soup.

Be sure the bread you buy is at least 3½” (9 cm) in diameter or the toast cups will be too shallow to hold the filling.