Bread Tartlets With Corn & Capsicum Filling

Something different to serve to your kids :)
Ingredients (makes 6)
For The Tartlet Cases
6 fresh bread slices
soft butter

Filling
1/2 cup steamed sweet corn
1/2 cup chopped capsicum (red,yellow,green)
1/4 cup chopped green onions
1/2 tsp olive oil
1 tbsp cheese spread
1 tbsp milk
1/2 tsp cornstarch
1/4 tsp Oregano
Salt & Pepper

Method
For the tartlet cases
Remove the crust from the slices. (I didn't remove that's why the edges look different)
Roll each slice with a rolling pin.
Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
Brush with melted butter and bake in a hot oven at 230 degree c (450 degree f) for 8 to 10 minutes or until crisp.

For Filling
Saute all vegetables in olive oil and keep aside.
Take milk in a pan & mix cheese spread in it on slow flame.
Add cornstarch & mix well. Add salt, pepper & oregano.
Add vegetables, mix & cool it

How to Proceed
Fill tartlets with filling & bake for 5 mins. Serve immediately.
These tartlets cant be kept after filling as they become soggy.