- 5 slices of medium sliced white bread, crusts removed
- A little butter, melted
- 200g garlic and herb cream cheese
- 1 punnet redcurrants
- Preheat the oven to 180°C/350°F. Using a rolling pin, gently roll the slices of bread so they are slightly thinner. Use a cutter to stamp out 15 shapes. Butter each shape with the melted butter then place into a mould, butter side down, and bake for 10 minutes. Allow to cool.
- Divide the cream cheese between the bread bases ─ use one teaspoon to scoop the mixture from the tub and another teaspoon to push it from the first spoon into the bases. Garnish with redcurrants.
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