Asparagus and Chive Toast Cups

Directions

Filling

1. In a large skillet, heat olive oil. Sauté leeks, blanched asparagus, chives, chili flakes, parsley, salt and pepper.
2. Slowly add Kinnikinnick All Purpose Flour Blend and mix until vegetables are coated with flour.
   
3. Stir in cream. Continue stirring until mixture thickens (about 3 - 5 minutes).
4. Add ½ cup grated cheese. Mix until cheese has melted.
5. Remove from heat and set aside.

Bread Cups

1. Preheat oven to 375°F (190ºC). Spray mini muffin pan with non-stick spray and set aside.
2. With a rolling pin, carefully flatten 24 slices of bread (12 of each type).
3. Cut each slice of bread into two 2½" rounds for a total of 48 rounds.
4. Gently press the bread cut-outs into mini muffin pan.
5. Bake in preheated oven for 10 - 12 minutes (bread should be crisp and hold form).
6. Let bread cups cool for 10 minutes.
7. Remove bread cups from muffin pan and place on a baking sheet. 

 Assembly

1. Place 1 tablespoon filling into each bread cup.
2. Top with remainder of grated cheese.
3. Return to preheated oven and bake for 10 minutes. The filling should be golden brown and heated through.
4. Garnish with fresh chives and serve warm.
   

Yields 48 appetizers