and cubes of monterey jack cheese.
I experimented to see what type of breads would make the best toasted cups. My family loves artisanal or very grainy breads, but I found that you don't actually see the toastiness if you use that type of bread, and it was very heavy. So, I chose to make it with simple white bread, which resulted in a light, crispy, toasty crunch.
You can really get creative with these toasted cups. I suggest filling them with whatever you might put on a crostini or in a sandwich.
Oh, light bulb moment…I just thought of another idea for these toasted cups for lunch with the ladies. You’ll have to stay tuned for that post.
12 slices white bread
8 oz pkg mushrooms
1/2 cup monterey jack cheese, cut into 1/4" cubes
4 T butter
salt and garlic powder to taste
Melt 3 tablespoons butter. Prepare muffin tins by brushing with melted butter. Cut crusts off of bread. Brush bread on both sides with butter. Place bread in muffin tin, pushing down to form a cup. Bake in oven until lightly toasted. In the meantime, prepare the mushrooms. Chop mushrooms and sauté with one tablespoon butter. Continue cooking until all moisture is gone. Season with salt and garlic powder. Toss in monterey jack cheese cubes. Divide mushroom mixture among the 12 toast cups. Serve immediately.
Recipe by Gale