mitchell
Crash Test Dummy
[rec]Lox’s and Asiago Cups (Appetizers)
1/2 pound of lox’s (smoked salmon), chopped finely
2 slightly beaten eggs
3/4 pound shredded Asiago cheese
1/2 cup finely chopped green onions
3 tablespoons lemon juice
1 1/2 teaspoons ground ginger
1 1/2 pounds spongy white bread, sliced and crusts removed
Approx. 36 small sized cupcake foils or mini muffin pans
To make bread cups, press each piece of bread flat (I use a small dough roller and roll it out) and cut into four triangles. If you choose to use the mini muffin pan, please spray with a veggie spray like Pam before making. Put three triangles into each cupcake foil or mini muffin pan to form a shell on the bottom and sides of foil. Bake in the oven at 375 degrees for 5 minutes to firm up the cups before adding the filling or the crust will become soggy. Mix the first six ingredients together and fill each bread cup with enough of mixture to mound slightly (about 1 heaping tablespoon). Place the individual cups on a cookie sheet if you did not use the muffin pans. Bake at 375 degrees for 12 minutes or until slightly browned around the edges of bread cup. (Makes approx. 36 canapés)
Note: You can freeze these before baking and used as needed. I just line up on a cookie sheet until frozen then drop them into Ziplocs and take out as many as needed. Cooking time is increased to approx. 18 minutes for frozen cups.
1/2 pound of lox’s (smoked salmon), chopped finely
2 slightly beaten eggs
3/4 pound shredded Asiago cheese
1/2 cup finely chopped green onions
3 tablespoons lemon juice
1 1/2 teaspoons ground ginger
1 1/2 pounds spongy white bread, sliced and crusts removed
Approx. 36 small sized cupcake foils or mini muffin pans
To make bread cups, press each piece of bread flat (I use a small dough roller and roll it out) and cut into four triangles. If you choose to use the mini muffin pan, please spray with a veggie spray like Pam before making. Put three triangles into each cupcake foil or mini muffin pan to form a shell on the bottom and sides of foil. Bake in the oven at 375 degrees for 5 minutes to firm up the cups before adding the filling or the crust will become soggy. Mix the first six ingredients together and fill each bread cup with enough of mixture to mound slightly (about 1 heaping tablespoon). Place the individual cups on a cookie sheet if you did not use the muffin pans. Bake at 375 degrees for 12 minutes or until slightly browned around the edges of bread cup. (Makes approx. 36 canapés)
Note: You can freeze these before baking and used as needed. I just line up on a cookie sheet until frozen then drop them into Ziplocs and take out as many as needed. Cooking time is increased to approx. 18 minutes for frozen cups.