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Serves 6 (2 appetizers each)
4 slices of any Mrs Baird’s whole grain bread, torn into pieces
4 tablespoons butter or light margarine, melted
1 egg white, beaten until foamy
2 teaspoons coarsely chopped fresh dill weed
Broccoli-Cheddar Filling:
1/2 cup coarsely chopped cooked broccoli florets
1/2 cup shredded cheddar cheese
1/4 cup light sour cream
2 tablespoons diced cooked bacon
Chicken-Artichoke Filling:
1/2 cup finely chopped cooked chicken breast
1/4 cup finely chopped canned artichoke hearts (drained)
2 tablespoons light mayonnaise
2 tablespoons diced pimientos
1 teaspoon lemon juice
Place slices of bread in a food processor and process for 5 to 10 seconds for soft bread crumbs. Place crumbs on a nonstick baking sheet sprayed lightly with vegetable oil spray and bake in a preheated 350°F oven for 5 to 6 minutes, or until crumbs are golden brown and toasted. Place bread crumbs in a medium bowl and add butter, egg white, and dill weed. Season with salt and pepper to taste, if desired. Mix with a spoon, until combined. Spoon about 2 tablespoons of the mixture into 12 mini muffin tins that have been lightly sprayed with vegetable oil spray. Press mixture into the bottom and up the sides of the muffin tins. Bake for 12 minutes, or until golden brown. Place baking sheet on a cooling rack and let cool in the pan for 1 to 2 minutes, then remove from pan and cool an additional 5 minutes.
For broccoli-cheddar filling, mix all ingredients together in a medium bowl, and spoon mixture into finished bread cups.
For the artichoke-chicken filling, mix all ingredients together in a medium bowl, and spoon mixture into finished bread cups.
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