Artichoke Croustades
Artichoke Croustades, a appetizers recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Artichoke Croustades
Ingredients
- 18 sl Soft white bread; crusts
- -removed 3 tb Unsalted butter; melted
- 6 oz Marinated artichoke hearts
- -drained & finely chopped 3 tb Mayonnaise
- 1 tb Scallion; finely chopped
- -chop some of tops/garnish 1/4 c Parmesan cheese; grated
- 1 tb Parmesan cheese; grated
Method
- Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square.
- Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins.
- Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden.
- These may be made 2 days in advance & kept in an airtight container.
- In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste.
- Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top.
- Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling.
- Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates.
- From Best of Gourmet 1992.
More Appetizers recipes
- Asparagus Almondine
- Asparagus Salad
- Baba Ganoush
- Baby Potatoes Coated with Almonds
- Beau Monde Dip
- Beef and Cheese Log