TOMATO AND WILD RICE TARTLETS

1 box Uncle Ben's Long Grain and Wild Rice
8 ounces cream cheese
1/2 cup chopped, sundried tomatoes in oil
1/2 cup butter, melted
48 slices very thin bread

Prepare rice according to package directions. Cool slightly. Stir in cream cheese and tomatoes.

Heat oven to 375 degrees F.

Cut each slice of bread into a 3-inch round. Lightly brush both sides with butter. Carefully press into mini-muffin pans; press sides firmly to form cups.

Bake 11 to 14 minutes or until golden brown. Spoon about 1 rounded tablespoon filling into each cup. Bake 5-7 minutes longer or until heated through.

Makes 48
Source: Pillsbury Classic Cookbook