Easy Mini Muffin Cup Appetizers Recipes
EASY MINI MUFFIN CUP APPETIZERS
These elegant morsels are incredibly easy to make. They are simply thin bread baked. Later, add just a bit of this ricotta-based creamy filling, top with a bit of tomato or parsley and you have a swoon-worthy appetizer.
Provided by Laura
Categories Appetizer
Time 18m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Brush the insides of 12 mini muffin cups with olive oil and set aside.
- (Optional step) Using a rolling pin or clean bottle, roll over the bread slices to make them flatter.
- Cut the slices in half. With a light touch, press a half of each of those 6 slices into one of the 12 mini muffin cups. Repeat with the other 11 halves. With the remaining 2 slices, cut each in half (now you have 4 pieces), cut them again in half (now you have eight) and then in thirds, so you have 24 small pieces that you can use to "patch" the muffin cups.
- Brush the mini muffin cups with olive oil. Try to get into the corners and along the top of the bread. Bake the mini muffin cups at 375 degrees F for about 8 minutes until the edges on top start to get brown.
- Once the mini muffin cups are done, let them cool in the pan. Gently remove them for storage or filling once they are room temperature.
- Heat the olive oil in a small pan. Add the leeks and cook for about 4-5 minutes, stirring occasionally until the leeks are translucent. Add the parsley and cook for another 30 seconds - 1 minute.
- Add the leeks and parsley to the ricotta cheese and mix well in a small bowl. Add the garlic powder, oregano, salt and pepper. Taste and adjust the seasonings according to your preferences.
- Store the baked mini muffin cups in a tightly closed container until you are ready to fill them. At the last minute, put about 1-2 teaspoons of filling into each cup. Top with a half a grape tomato. Enjoy!
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