These are great to have on hand for appetizers. They're easier to make than pastry and easier to eat as they don't crumble. They are also lower in calories.
Trim crusts from bread and roll each slice until it is about 1/8 inch thick. Using a 2 inch cookie cutter, cut two circles from each slice, saving trimmings for bread crumbs. Brush lightly with oil. Tuck circles into 1-1/2 inch muffin tins and bake in 350 degree F oven for 10 to 15 minutes or until crisp and light golden brown. Let cool on racks.
These can be stored in airtight containers for up to a week or frozen for a month. One loaf of bread should yield about 40 toast cups. Use any filling you wish.
Source: This came from a magazine article that I saved years ago.
By mother of 5 from Nova Scotia
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