Festive Star Cups & Mini Star Toasts Wreath
These Festive Star Cups and Mini Star Toasts are the ultimate Christmas appetisers! Buttery bread stars with three delicious flavours: vibrant spinach and cream cheese, tangy whipped feta with pomegranate, and gooey brie with cranberry. Fun to assemble and beautifully presented, they’re perfect for holiday entertaining or adding a touch of sparkle to your festive table.
Equipment
- 6.5 cm star cutter/s
- 3.5cm star cutter/s
Ingredients
Star Cups & Mini Toasts
- 18 slices bread
- softened butter
Cranberry and Brie
- 60g brie cut into small cubes
- cranberry sauce
Whipped Feta, Pomegranate and Rosemary
- 1 tbsp olive oil
- 1 rosemary sprig
- 100g feta cheese
- pomegranate arils
- rosemary leaves
Spinach and Lemony Cream Cheese
- 80g cream cheese
- 1 cup baby spinach
- Zest and juice of ½ lemon
- Salt and pepper to taste
Instructions
Star Cups & Mini Toasts
- Preheat your oven to bake at 180℃.
- Use a star-shaped cookie cutter to cut out the bases for your cups from your bread slices.
- Cut a second star for each base, then remove the centre with a smaller cutter to create a star outline.
- Spread a thin layer of butter over each base star, place the star outline on top, and gently press so it sticks and forms a cup.
- Spread a little more butter over the top.
- Place ⅔ of the assembled star cups on a lined baking tray and bake for 6-8 minutes or until golden. Set aside to cool.
- From the leftover crusts, cut out mini stars with a small star cutter.
- Gather the removed star centres and the mini stars, spread lightly with butter. Place ⅔ of these stars on a lined baking tray and bake for 3-5 minutes or until golden and crisp.
Cranberry and Brie
- Place the remaining star cups and mini stars on a lined baking tray and add brie to the centre of each.
- Bake for 5-6 minutes or until the brie has melted. Set aside to cool slightly.
- Spoon cranberry sauce on top of each star.
Whipped Feta, Pomegranate and Rosemary
- Heat the olive oil in a small saucepan and fry the rosemary sprig for a few minutes or until fragrant. Set aside to cool slightly.
- Once cooled, remove the rosemary sprig and blend the rosemary oil with the feta until smooth.
- Pipe the whipped feta into half of the toasted star cups and onto half of the toasted mini stars.
- Top each with a cluster of pomegranate arils and a few rosemary leaves to resemble mistletoe.
Spinach and Lemony Cream Cheese
- Blend cream cheese, spinach, lemon zest, lemon juice, salt and pepper until smooth.
- Pipe the mixture into the remaining star cups and onto the remaining mini stars.
Assembly
- Arrange the star cups and mini stars on a platter or plate in the shape of a wreath.
- Serve and enjoy!
Notes
Don’t throw away the leftover bread!
The crusts can be turned into croutons, breadcrumbs, or even mini cheesy bites. It’s a great way to reduce waste and get a few extra festive treats out of your star cups.
Decorate your wreath with sprigs of rosemary for the final festive touch.