An awesome snack, light meal or larg-ish appetizer, the only catch to these tart-like goodies is that there’s no guarantee they’re going to come out ‘pretty’ – but I promise they’ll taste good! I found this recipe on Tasty’s feed, they’re very simple to make but time is needed to press them evenly into muffin tins. I haven’t tried freezing them yet but they can be used so many ways that once you give them a whirl you’ll be able to whip them up at a moment’s notice – enjoy!

Broccoli Cups – makes one pan of 12 muffin cups

2 c. chopped broccoli

1 clove of garlic, minced

1 c. grated Parmesan

1 egg

1 T. + olive oil

Preheat the oven to 375 and put everything into your food processor and pulse until well-combined. Lightly oil (spray works best) your favorite non-stick baking tin and then evenly distribute the mix among all 12 muffin cups. Press each portion firmly and evenly across the bottoms and up the sides to make 12 similar looking ‘cups’.

Bake for about 30 minutes until the cups are lightly browned and the edges look crisp. Allow them to cool in the pan before using a sharp knife to carefully loosen the edges and left them out onto a rack to cool completely.

Some great filling ideas are; your favorite meat sauce topped with fresh mozzarella and a sprig of basil – ricotta mixed with a bit of chopped parsley and green onion and topped with a cherry tomato – roast chicken with a pesto sauce topped with tomatoes or basil.

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