Vegetable Toast Cups

“Vegetable Toast Cups”

Vegetable Toast Cups are wholesome and healthy appetizers made with whole wheat bread and vegetables. Its a great alternative to sandwiches and bread pizza and can be made at a short notice with just a few ingredients.
The best thing about this is that  these are easy to make and you could get your little ones involved in making these too. Usually I keep the chopped veggies along with the cheese ready, while I prepare the muffin tin my lil one is busy mixing the filling….and trust me its fun to work along with kids. Just let them enjoy and fill up the bread cups, sprinkle the shredded cheese. Its a delight looking at them eagerly watching the bread cups bake in the oven….

 Indeed a Kid friendly recipe…..they not only enjoy helping and making these but love too eat them too…


Whole wheat Bread, – 8 slices
Onion, chopped – 1 small
Tomato, de-seeded and chopped – 1 small
Capsicum, chopped – 1/2 cup (I used red and green capsicum)
Black olives, sliced – 1 tablespoon
Green olives, sliced – 1 tablespoon
Mozzarella cheese, shredded – 3 tablespoon + 1/2 cup
Salt to taste
Chilli flakes – 1/4th teaspoon
Oregano – 1/8th teaspoon


Pre-heat oven on 200°C or 400°F


Trim the sides of the bread, flatten the bread slices using a rolling pin. Butter a muffin tray and press the flattened bread slices into the molds of the muffin tray.

In a large mixing bowl add the chopped onion, tomatoes, capsicums, sliced green and black olives along with 3 tablespoon of  shredded cheese. Add salt, oregano and red chilli flakes, mix well. Divide the filling mixture into 8 equal portions.
Place 1 teaspoon of shredded mozzarella in each of the molded bread cups, place one portion of the mixture in each bread cup. Sprinkle some more shredded cheese over the filling and bake in pre-heated oven for   15 – 18 minutes.
Once done the edges of the bread will turn crisp and golden brown, run a small knife around the mold to loosen the bread cups, remove from mold and serve immediately
I have used whole wheat bread but you could use regular white bread also.
For the filling, I have used the most basic ingredients but you are free to use any vegetables of your choice like broccoli,mushrooms, baby corns or you could even use chicken, eggs or sausages for the filling.
Usually muffin tins come in 6 0r 12 cup sizes and if you are baking these in the 12 cup tin then you could alternatively leave 4 of the cups empty. Also avoid the tins that are very thin, as it often tends to burn the muffin.
Well If you are planning to make these with your kids then don’t worry much about dividing the filling, just let them randomly fill the cups.

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