8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.