Equipment
Oven
Mini muffin tins
or Standard muffin tin (yield will be lower)
Pastry brush
or Back of a spoon
Biscuit cutter
or Drinking glass
Ingredients
24 servings
Main
- 14 g unsalted butter, softened
- 24 white bread
- 12 cherry tomato, halved
- 30 g parmesan cheese, freshly grated
Nutrition (per serving)
84
Calories
3g
Protein
14g
Carbs
2g
Fat
0g
Fiber
0g
Sugar
109mg
Sodium
Method
01
Preheat the oven to 200°C (400°F).
02
Apply the softened butter to 24 mini muffin tin wells using a pastry brush.
03
Cut a circle from each bread slice using a 7.5cm (3-inch) biscuit cutter or glass.
04
Press one bread circle into each muffin well, ensuring the bread lines the bottom and sides.
05
Place one cherry tomato half into each bread cup with the cut side facing up.
06
Distribute the grated Parmesan cheese evenly over the tomatoes.
07
Bake for 5 minutes at 200°C (400°F) or until the bread edges are golden brown.
5mLook for: Bread edges are lightly toasted and golden.
08
Remove the tartlets from the tins and serve immediately while warm.
Chef's Notes
- For a richer flavor and better browning, use a good quality, slightly stale white bread. The dryness helps it crisp up more effectively.
- Ensure your muffin tin wells are thoroughly buttered to prevent the bread cups from sticking. A light spray of cooking oil can also be used in conjunction with butter.
- Don't overfill the bread cups with tomatoes, as they will release moisture during baking, which can make the bread soggy. A single layer of tomato halves is ideal.
- Keep a close eye on the tartlets during the final minutes of baking; the bread can go from golden to burnt very quickly due to the high heat and thinness of the bread.
- For an extra layer of flavor, consider adding a sprinkle of dried herbs (like oregano or basil) or a tiny pinch of red pepper flakes over the tomatoes before the cheese.
Storage
Refrigerator: 1 day — Bread will lose crispness over time.
Reheating: Reheat in a 180°C (350°F) oven for 3-5 minutes to restore texture.
