Baked Corn and Tomato Bread Cups
by Tarla Dalal
You would never have thought that leftover bread can turn into such an exotic treat!
Watch the magic unfurl, as simple bread slices transform into crisp, buttery cups that can hold a mouth-wateringly cheesy mixture of juicy corn, tangy tomatoes and crunchy veggies.
You can prepare the bread cups earlier, but prepare the stuffing and assemble the Baked Corn and Tomato Bread Cups just before serving, to enjoy the cheesy texture of the filling before it turns chewy.
These dainty bread cups can be served as Evening Tea Snacks or as Starters / Snacks at any Party .
Baked Corn and Tomato Bread Cups recipe - How to make Baked Corn and Tomato Bread Cups
Preparation Time: Cooking Time: Baking Time: 15 to 17 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 8 cups
For The Bread Cups
8 leftover bread slices
butter for greasing and brushing
For The Filling
2 tbsp oil
1/2 cup chopped onions
1/2 cup chopped capsicum
2 tsp finely chopped green chillies
1 cup chopped tomatoes
3/4 cup boiled sweet corn kernels (makai ke dane)
salt to taste
1/2 cup grated processed cheese
For the bread cups
- For the bread cups
- Remove the crust from all the bread slices.
- Roll each slice with a rolling pin.
- Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
- Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or until crisp. Keep aside.
For the filling
- For the filling
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and green chillies and sauté on a medium flame for 1 minute.
- Add the tomatoes, corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cheese and mix well. Keep aside.
How to proceed
- How to proceed
- Divide the filling into 12 equal portions.
- Fill a portion of the mixture in each of the bread cups.
- Serve immediately with tomato ketchup.
| Energy | 132 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.5 g |
| Fiber | 0.8 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 198.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 17 mg |
| Folic Acid | 9.2 mcg |
| Calcium | 56 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.9 mg |
| Potassium | 58.7 mg |
| Zinc | 0.1 mg |
It''s delicious and very interesting to serve it I will try it hundred percent 😃 mazedar hai
If you coat each of the left over bread slices with a tsp of curd and then knead them in to a dough with salt and pepper, then this dough can be rolled in to small puris to make a sort of pie with a better finish than this method.
I love it
These crispy cups stuffed with corn and tomatoes are great to serve for parties. The addition of cheese makes it even more tastier and creamier.
Love the way bread slices are baked into a basket and then stuffed with corn and tomatoes. Very tasty.