Smoked Oyster Puffs

1. 1

   TOAST CUPS:

2. 2

   Preheat oven to 350u00b0F.

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   Cut rounds from bread slices, using 2 1/2 inch biscuit cutter.

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   Brush both sides with butter and press into 1 3/4 inch muffin tins.

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   Bake for 10 to 15 minutes, or until edges are golden brown.

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   Remove from oven and leave in tins to cool.

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   FILLING:

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   While toast cups are baking, beat together cream cheese and horseradish.

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   Drain smoked oysters and blot with paper towels.

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    Place one smoked oyster in each baked toast cup.

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    Top each oyster with a dollop of cream cheese mixture, dividing evenly among cups.

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    Top each cup with a pinch of shredded parmesan and dust lightly with paprika.

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    Return to oven and bake for 10 to 15 minutes, or until parmesan melts.

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    Cool slightly before removing from pan.

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    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.