I shared my crazy steps to get to this recipe here, but I figured I would make it easy to navigate by putting it in simple form for those interested in JUST the recipe and not the story!
12 slices of bread (I used Sara Lee Honey Wheat Bread but any regular bread would work)
Set the oven to 375 degrees
Trim the crusts off the bread slices. You want them somewhat square in shape, but mine were definitely not even!
Flatten the slice. You can use a rolling pin for evenness if you prefer. I just used my hand.
Baste the bread on both sides with the Italian dressing, don’t over saturate! That was my mistake with my first batch. Make sure you get all the way to the edge.
Next, pick the slices up and carefully place in a muffin / cupcake tin. They will be slightly soggy, so the weight will pull them to the bottom with little help from you. Let them slide in, then position the corners so they are up, out of the tin. Be careful not to tear the bread
Place in the oven 13-16 minutes, making sure not to burn them, but you want them to be crisp.
They will come out nice and brown, let them cool about 5-10 minutes, then pop then out of the tin and place in a flat surface to finish cooling.
When ready to serve, carefully fill cups with pasta salad and serve! Nice way to have pasta salad as an appetizer.