Partygoers of all ages will be busy "goblin" up these bite-size critters of tuna-filled toast cups. If you like, you can use chives instead of carrots for the legs.
- Portion size 24 servings
Ingredients
Toast Cups:
Method
Toast Cups: Cut crusts off bread, reserving for another use. Using rolling pin, flatten bread to 1/8-inch (3 mm) thickness; using 2-inch (5 cm) round cookie cutter, cut 2 rounds from each slice. Press rounds into 1-1/2-inch (4 cm) tart cups; brush with butter. Bake in 400°F (200°C) oven until light golden, about 10 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 1 week or freeze for up to 1 month.)
Meanwhile, in bowl, stir together tuna, mayonnaise, celery, salt, pepper and dillweed. (Make-ahead: Cover and refrigerate for up to 1 day.) Spoon 2 tsp (10 mL) into each toast cup; top with olive half. Press chives for antennae and carrot strips for legs into each.
Nutritional facts <b>Per piece:</b> about
- Sodium 182 mg
- Protein 3 g
- Calories 59.0
- Total fat 3 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 7.0
