Crisp bread shells

Crisp bread shells

By
From
Encyclopedia of Food and Cookery

A variation on the rusk theme, these easy and economical little shells can be filled with any hot savoury mixture to serve as appetisers and are an alternative to croustades.

Use sliced fresh white or wholemeal bread, shaping it into tiny bite-size cases.

Ingredients

Quantity Ingredient
fresh bread, sliced and crusts removed
oil
or butter, melted

Method

  1. To shape shells, brush one side of each bread slice with oil or melted butter. Press, oiled side down, into patty pans. Press well down to fit pans, and corners of bread will sit up to form a pretty shell.
  2. Bake in a preheated moderate oven for 15–20 minutes or until crisp and golden. Remove from pans, cool on a wire rack and store in an airtight container.
  3. When appetisers are required, fill shells with any hot, savoury mixture. Place on baking trays and heat through for 10–15 minutes in a preheated moderate oven.
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