• 3 slices of bread
  • 3 tbsp melted butter
  • 40g brie
  • 2 tbsp cranberry sauce
  • Fresh parsley

The ultimate thrifty canape. An austerity-canape if you will. Bread cleverly toasted into cups to hold whatever your heart desires. Brie and cranberry is an old favourite of course but really the contents of your fridge and cupboard are the only limitation.

Makes about 12 but really depends how many people you need to feed and how full your fridge is with leftovers. Here’s a video if you prefer to watch rather than read:

Ingredients:

- 3 slices of bread
- 3 tbsp melted butter
- 40g brie
- 2 tbsp cranberry sauce

Get your oven onto a really high temperature; 220 C. Roll your bread out thinly using a rolling pin and using a small cutter to fit a mini muffin tin, cut as many circles as you can from it. Take each little circle and brush with melted butter then press into a mini muffin tin, butter side down. Bake for 5 – 10 minutes. You’ll know they’re done when they’re crisp and golden and they look like little toast cups.

Once they’ve cooled, line up your little toast cups and then whatever you’ve got in the fridge you can pop into these. I often have odds and ends of cheese leftover at Christmas time and I always have half a jar of cranberry sauce in the fridge, so this is a great way to use it up. I finished with some parsley here mainly to add a bit of colour.

Print friendly version of this recipe