Baked Corn and Tomato Bread Cups
by Tarla Dalal
Added to 149 cookbooks
This recipe has been viewed 83747 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 .
Nutrient values per cup
|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|
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