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1. Heat oven to 350 degree F. Brush 2 dozen mini-muffin pan cups with some of the 3 tablespoons butter. With rolling pin, roll bread slices flat. Cut into 2-1/2-inch squares. Press into prepared pans. Bake 8 to 10 minutes or until golden. Repeat with remaining butter and bread.
2. Soak porcini in boiling water. Melt the 2 tablespoons butter in large saucepan over medium heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into cream; stir into mushrooms. Add brandy, salt, and pepper; boil, stirring, 2 minutes. Stir in tomatoes and parsley.
3. Spoon filling by slightly rounded teaspoonfuls into Toast Cups. Makes 4 dozen.