Cheesy Vegetable Discs
by Tarla Dalal
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Added to 27 cookbooks
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A delight to behold and a greater delight to bite into, Cheesy Vegetable Discs make a fabulous, eye-catching starter for any party .
With two discs of bread seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting.
You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the coloured capsicum, baby corn and zucchini and sauté on a medium flame for 2 minutes.
- Add the chilli flakes, dried oregano, salt and chilli sauce, mix well and cook on a medium flame for a few seconds.
- Switch off the flame, add the cheese and basil and mix well. Keep aside.
- Place 2 bread slices on a clean, dry surface and cut them into approx. 62 mm. (2½”) diameter round using a cookie cutter or a vati.
- Now cut one round into 50 mm. (2”) diameter round using another cookie cutter or a vati. Only the outer ring is to be used. Discard the centre round.
- Apply a little butter and red chilli sauce on a bread roundel, place the bread ring over it and press it lightly.
- Put a tbsp of the stuffing in the centre depression of the ring and spread it evenly. Apply a little butter on the edges of the bread ring.
- Repeat steps 1 to 4 to make 13 more discs.
- Arrange 7 discs on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts and the discs turn crispy.
- Repeat step 6 to bake 7 more discs.
- Serve immediately.
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