Smoked Oyster Puffs

• 24 ounces thin sandwich bread
• 1/4 cup butter, melted
• 1 (3 3/4 ounce) can smoked oysters
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon creamed horseradish
• shredded parmesan cheese
• paprika

1. TOAST CUPS:
2. Preheat oven to 350u0b0F.
3. Cut rounds from bread slices, using 2 1/2 inch biscuit cutter.
4. Brush both sides with butter and press into 1 3/4 inch muffin tins.
5. Bake for 10 to 15 minutes, or until edges are golden brown.
6. Remove from oven and leave in tins to cool.
7. FILLING:
8. While toast cups are baking, beat together cream cheese and horseradish.
9. Drain smoked oysters and blot with paper towels.
10. Place one smoked oyster in each baked toast cup.
11. Top each oyster with a dollop of cream cheese mixture, dividing evenly among cups.
12. Top each cup with a pinch of shredded parmesan and dust lightly with paprika.
13. Return to oven and bake for 10 to 15 minutes, or until parmesan melts.
14. Cool slightly before removing from pan.
15. Serve warm.

thin sandwich bread, butter, oysters, cream cheese, horseradish, parmesan cheese, paprika

Taken from www.food.com/recipe/smoked-oyster-puffs-100652 (may not work)