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Mini Muffin Cups done and some filled

Easy Mini Muffin Cup Appetizers

These elegant morsels are incredibly easy to make. They are simply thin bread baked. Later, add just a bit of this ricotta-based creamy filling, top with a bit of tomato or parsley and you have a swoon-worthy appetizer.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 mini muffin cups
Author Laura

Ingredients

Mini Muffin Cups

  • 8 slices thin white bread, crusts cut off
  • 2-3 tablespoons olive oil

Filling

  • 1/2 -1 teaspoon olive oil
  • 1 leek quartered lengthwise and finely chopped
  • 1 handful parsley leaves, minced
  • 3/4 cup ricotta cheese
  • 1/8 teaspoon garlic powder or granules, or 1 small clove garlic, finely minced
  • 1/4-1/2 teaspoon dried oregano
  • kosher or sea salt
  • freshly ground pepper

Instructions

Mini Muffin Cups

  1. Preheat the oven to 375 degrees F. Brush the insides of 12 mini muffin cups with olive oil and set aside.  

  2. (Optional step) Using a rolling pin or clean bottle, roll over the bread slices to make them flatter.

    Rolled mini muffin cups
  3. Cut the slices in half. With a light touch, press a half of each of those 6 slices into one of the 12 mini muffin cups. Repeat with the other 11 halves. With the remaining 2 slices, cut each in half (now you have 4 pieces), cut them again in half (now you have eight) and then in thirds, so you have 24 small pieces that you can use to "patch" the muffin cups. 

  4. Brush the mini muffin cups with olive oil. Try to get into the corners and along the top of the bread. Bake the mini muffin cups at 375 degrees F for about 8 minutes until the edges on top start to get brown. 

  5. Once the mini muffin cups are done, let them cool in the pan. Gently remove them for storage or filling once they are room temperature.

Filling

  1. Heat the olive oil in a small pan. Add the leeks and cook for about 4-5 minutes, stirring occasionally until the leeks are translucent. Add the parsley and cook for another 30 seconds - 1 minute. 

  2. Add the leeks and parsley to the ricotta cheese and mix well in a small bowl. Add the garlic powder, oregano, salt and pepper. Taste and adjust the seasonings according to your preferences. 

Filling the Mini Muffin Cups

  1. Store the baked mini muffin cups in a tightly closed container until you are ready to fill them. At the last minute, put about 1-2 teaspoons of filling into each cup. Top with a half a grape tomato. Enjoy!

Recipe Notes

The ratio in the filling is about 1 tablespoon of cooked leeks/parsley to 1/4 cup ricotta or 1-to-4. Feel free to vary it according to your taste. 

If you prefer to use fresh garlic instead of granulated or powdered garlic, add 1 small clove minced, to the leeks when you add the parsley. 

Don't worry if one or more of the extra pieces of bread don't adhere to the muffin cups. You can "Paste" them back on with the filling:)