Canapé toast cups

 

8 slices medium sliced white bread

Olive oil

Preheat oven to 180 c.

Cut the crusts off the bread, then roll them flat with a rolling pin.

Use a fluted round pastry cutter to cut out circles.

Brush each side of the bread with olive oil and press into mini cup baking tray.

If you don't have one, you can just bake them flat, but then obviously they don't form cups, just little flat platforms!

Bake for about 12 minutes or until golden brown. They should be crisp when cool. If not, give them another couple of minutes back in the oven to crisp up.

Leave to cool completely then fill with your chosen filling.

Here pea puree, which we topped with Serrano ham, but forgot to photograph.