Food

These healthy little bundles look great and taste even better. Opa!

By Voula Halliday

Serves 6 as a main or 12 as an appetizer

12 slices whole-wheat sandwich bread, crusts trimmed
3 cups (750 mL) cooked tangy braised beef short ribs, bones removed
3/4 cup (175 mL) crumbled feta cheese or ricotta
1 large tomato, finely chopped
1/2 cup (125 mL) tzatziki
1 cup (250 mL) cucumber, seeded and finely chopped (optional)
1/2 cup (125 mL) red onion, finely chopped (optional)
12 kalamata olives, pits removed (optional)
1/2 cup (125 mL) fresh cilantro or parsley, finely chopped

1. Heat oven to 350 F (180 C).
2. Press one slice of bread into each section of muffin tin, using your fingers to gently squish bread into an even, round cup shape.
3. Bake in preheated oven until edges turn toasty brown, about 8 minutes. (Note: You can prepare toast cups 1 day in advance and store in a sealed container until ready to use or freeze for up to 3 weeks.)
4. Meanwhile, in a large bowl, shred beef using two forks: Pull meat with tines of forks to break apart until just coarsely shredded.
5. After toast cups are baked, gently press 1/4 cup (50 mL) of shredded beef into bottom of each cup, then top each with 1 tbsp (15 mL) crumbled feta cheese and chopped tomato.
6. Bake in preheated oven for 10 to 15 minutes, until cheese has softened.
7. To serve, top each cup with chopped cucumber, onion and dollop of tzatziki. Garnish with an olive and finely chopped cilantro.

Variations

• Multi-grain bread adds a lovely crunch to every bite and a healthy boost as well.
• Make 'em Mexican! Top beef and cheese with salsa before baking. Finish with a dollop each of sour cream, guacamole and sliced jalapeno peppers plus a sprinkle of cilantro.