Bunny Toasts for a Toddler’s Easter Basket

By Sandy Hu
The latest from Inside Special Fork

I've been wracking my brains, trying to figure out how to fill Tara’s Easter basket. No chocolate eggs or bunnies for a child who isn't yet two years old. So, how to delight her?

I didn't want to make cookies, because I’d rather not give her anything sugary. And homemade crackers could be tough on her teeth. So I came up with…Bunny Toasts!

I packaged the Bunny Toasts in a cellophane bag and they looked as festive and special as any sweet Easter treat. Then I took small plastic containers, filled them with mom-approved snacks (Cheerios, cut-up cashews) and decorated each container with ribbon and a bunny cutout made by tracing cookie cutter shapes. With some Easter stickers, crayons and coloring books, I’m all set.

Maybe it’s a stretch, but for adults, I think a few Bunny Toasts could be scattered on a cheese board, along with the bread or crackers; or tucked among the veggies in a crudité platter—by the carrots, of course.

Bunny Toasts
Good-quality sliced white bread
Melted butter
Currants, for eyes

Tools:
Bunny cookie cutter
Pastry Brush
Bamboo skewer or toothpick

Heat oven to 350° F. Cut bunny shapes from bread slices using a cookie cutter. Lightly brush melted butter one side. Poke a small hole with a skewer for the eye and insert a currant, pressing it into the hole with the skewer so it lodges in firmly.

Arrange the bunnies on a baking sheet, butter-side down and bake for 5 minutes. Turn bunnies and bake about 10 to 13 minutes more, or until bunnies are crisp, dry and lightly browned. Test one of the bunnies by breaking it in half, to make sure it is toasted throughout. If the center is still soft, the bunnies will not stay crisp.

Cool on wire rack and package in airtight containers.

Note: if you don’t have currants, you can use small bits of raisins.

Here are some other Easter ideas:

• Easter Brunch Quiche, a recipe by Marilyn Hunter, shortcuts the prep by using frozen pie crust.
• This simple recipe for Roasted Asparagus with Balsamic drizzle and Parmesan shavings would be lovely with roast ham or lamb. Recipe by Lori Powell.
• No-Bake Ribbon Cake starts with purchased pound cake, split and filled with a ricotta filling and frosted in chocolate. If you want to decorate it for Easter, tint marzipan almond candy dough (you can see how I used the same technique for Valentine’s Day) and cut out bunnies or chicks with cookie cutters.
• And, in case you missed it, last year’s edible Easter Egg Nests are easy to make, and can be used as fun place cards or party favors.

Happy Easter—and happy spring!

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