Baked Corn and Tomato Bread Cups

by Tarla Dalal

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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

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Preparation Time: 15 mins Cooking Time: 4 mins Baking Time: 15 to 17 minutes Baking Temperature: 200°C (400°F) Total Time: 36 mins 8Makes 8 cups
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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

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

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

How to proceed

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

Nutrient values per cup

Energy	132 cal
Protein	3.6 g
Carbohydrates	15.5 g
Fiber	0.8 g
Fat	6.4 g
Cholesterol	0 mg
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
Calcium	56 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	15.9 mg
Potassium	58.7 mg
Zinc	0.1 mg

RECIPE SOURCE : Recipes Using Leftovers

Reviews

shail sahay

on 13 Jan 23 12:26 PM

It''s delicious and very interesting to serve it I will try it hundred percent 😃 mazedar hai

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Tarla Dalal Thankyou😊 Do try the recipe.

19 Jan 23 02:55 PM

Vijay jain

on 17 Apr 20 04:50 PM

Tarla Dalal Thank you for your feedback Vijay. Happy cooking.!

17 Apr 20 08:57 PM

Smita

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.

Tarla Dalal Hi Smita, thanks for your suggestions.

29 Aug 16 10:02 AM

dinesh j patel

on 09 Mar 16 10:44 AM

I love it

Tarla Dalal Thanks Dinesh. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.

09 Mar 16 05:13 PM

Tarla Ved

on 27 Dec 15 02:26 PM

Tarla Dalal We would love to hear from you again. Let us know which recipes you love.

28 Dec 15 09:51 AM

Payal Parikh 86

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.

Loves Food

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.

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Baked Corn and Tomato Bread Cups

Baked Corn and Tomato Bread Cups recipe - How to make Baked Corn and Tomato Bread Cups

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