Roasted Garlic Cups

These are regulars at parties at our house. Beyond yummy!

1 loaf (about 24 slices) white bread
butter-flavored spray
6 to 8 unpeeled garlic cloves
1 tablespoon olive oil
1 package (8 ounces) light or reduced-fat cream cheese
2 tablespoons butter
2 teaspoons minced chives
1/4 teaspoon salt


Flatten each bread slice lightly with your hand or a rolling pin. Cut each slice of bread with a 2-in. round cookie cutter or top of a small jar or glass. I try to get two circles out of each piece. Spray both
sides of bread rounds with butter-flavored spray; press into miniature muffin cups coated with cooking spray. Bake at 350° for 10-15 minutes or until golden.

Meanwhile, place garlic cloves on a piece of aluminum foil and pour oil over garlic. Fold foil around garlic and seal tightly. Bake at 350° for 25-30 minutes or until garlic is very soft. When garlic is cool, remove from skins and mash.

In a bowl, beat cream cheese, butter, chives and salt until smooth. Add garlic; beat until combined. Put rounded teaspoonfuls of cream cheese mixture into each bread cup. Garnish with extra chives.

It's easy to make ahead; just fill the cups right before serving. I keep the cream cheese mixture in a zip top bag in the fridge, then cut a small corner off of the bottom and use it to pipe in the filling when I'm ready. The empty bread cups store well airtight on the counter for a day or two.