Banana Tartlets with Rum Glaze
Contributed by Laura O. (Santa Fe, NM)
4 large slices of multi-grain bread with crusts removed
2 Tbsp. butter
2 Tbsp. light-brown sugar
2 Tbsp. rum
3 to 4 ripe bananas halved crosswise, and thinly sliced
Preheat oven to 425°F.
Flatten bread with a rolling pin, to about 1/8 inch thick, and place on a baking sheet.
In a small saucepan, melt butter over medium-low heat.
Lightly brush both sides of bread with half of the melted butter.
Bake bread until lightly browned (about 4 minutes on each side), and set aside.
Place saucepan with remaining butter over medium heat and add sugar; stir to combine and bring to a boil.
Remove from heat, and stir in rum.
Place bananas on bread, overlapping slightly. Bake until warmed throughout (about 5 minutes).
Remove from oven, and brush with rum mixture; serve.