Baked Corn and Tomato Bread Cups


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Baked Corn and Tomato Bread Cups

5/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD

Added to 130 cookbooks   This recipe has been viewed 60632 times

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 .

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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
Show me for cups

Ingredients

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
Method
For the bread cups

  1. Remove the crust from all the bread slices.
  2. Roll each slice with a rolling pin.
  3. Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
  4. 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

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum and green chillies and sauté on a medium flame for 1 minute.
  3. Add the tomatoes, corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the cheese and mix well. Keep aside.

How to proceed

  1. Divide the filling into 12 equal portions.
  2. Fill a portion of the mixture in each of the bread cups.
  3. Serve immediately with tomato ketchup.

Nutrient values per cup
Energy132 cal
Protein3.6 g
Carbohydrates15.5 g
Fiber0.8 g
Fat6.4 g
Cholesterol0 mg
Vitamin A198.5 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C17 mg
Folic Acid9.2 mcg
Calcium56 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.9 mg
Potassium58.7 mg
Zinc0.1 mg

RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook

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Reviews

Baked Corn and Tomato Bread Cups
5
 on 27 Aug 16 10:51 PM


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.
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Tarla Dalal    Hi Smita, thanks for your suggestions.
Reply
29 Aug 16 10:02 AM
Baked Corn and Tomato Bread Cups
5
 on 09 Mar 16 10:44 AM


I love it
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Tarla Dalal    Thanks Dinesh. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
09 Mar 16 05:13 PM
Baked Corn and Tomato Bread Cups
5
 on 27 Dec 15 02:26 PM


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Tarla Dalal    We would love to hear from you again. Let us know which recipes you love.
Reply
28 Dec 15 09:51 AM
Baked Corn and Tomato Bread Cups
5
 on 14 Dec 15 12:14 PM


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.
Savoury Bread Cups
5
 on 06 Jul 13 01:48 PM


Love the way bread slices are baked into a basket and then stuffed with corn and tomatoes. Very tasty.