Toasted Tomato Tartlets
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon softened butter
- 24slices extra-thin white bread (like Pepperidge Farm)
- 12ripe cherry tomatoes, halved
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (24 servings)
86 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Brush 24 tiny muffin tins (1½ inches in diameter) with the butter.
- Step 2
Using a 3-inch-diameter biscuit cutter or a glass, cut a circle from the center of each slice of bread. Carefully fit a circle of bread into each muffin tin, pressing it in gently so it covers the bottom and sides.
- Step 3
Place a tomato half, cut side up, into each muffin tin. Sprinkle with the cheese.
- Step 4
Place in the oven and bake for 5 minutes or so, until the bread is lightly toasted. Remove the tartlets from the tins. Serve warm.
Private Notes