Crispy Caesar Cups
To make a bed for these hors d'oeuvres, grate 5 to 7 ounces Parmesan in long, thin strips. Guests can also use this cheese to sprinkle over the cups, if they like.
- Yield: Makes 24
Source: Martha Stewart Weddings, Summer/Fall 1997
For the bread cups:
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon cayenne
- 1 clove garlic, peeled and mashed to a paste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 24 slices thin white sandwich bread
For the filling:
Heat oven to 375 degrees with rack in upper third. Using a fork, combine butter, cayenne, garlic paste, salt, and pepper in a bowl. Reserve at room temperature.
Cut crusts off bread. On dry surface, flatten one slice of bread with rolling pin to 1/16 inch. Cut circle with a 2 1/2-inch-round cookie cutter. Brush butter mixture onto one side of bread. Press bread round, buttered-side up, into hole of 24 minimuffin tin (each cavity measuring 2 inches in diameter and 3/4 inches deep), letting bread scallop inside edges of each tin. Repeat, with slice of bread at a time, until all are used.
Bake until bread is toasty, 6 to 8 minutes. Transfer to baking rack to cool and set. May be made a day ahead and kept in an airtight container at room temperature.
Just before serving, stack lettuce, and cut across into 1/8-inch-thick strips. Transfer to a medium bowl. Toss with Caesar dressing just before serving so lettuce does not wilt. Fill each bread cup with lettuce; top with frico topping and minicroutons.