Artichoke Croustades
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | slices |
white bread
soft, crusts removed |
|
| 3 | tablespoons |
butter
melted |
|
| 6 | ounces |
artichoke hearts
marinated, drained, finely chopped |
|
| 3 | tablespoons |
mayonnaise
|
|
| 1 | tablespoon |
scallions, spring or green onions
finely chopped, chop some of tops for garnish |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | slices |
white bread
soft, crusts removed |
|
| 45 | ml |
butter
melted |
|
| 173.4 | ml/g |
artichoke hearts
marinated, drained, finely chopped |
|
| 45 | ml |
mayonnaise
|
|
| 15 | ml |
scallions, spring or green onions
finely chopped, chop some of tops for garnish |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
Parmesan cheese
grated |
|
Directions
Roll each bread slice flat with a rolling pin and trim it to form a 2½ inch square. Brush both sides of the squares lightly with the butter and fit the 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 to 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 artichoke hearts, mayonnaise, 1 tablespoon of the scallion, ¼ cup 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. Garnish the croustades with the scallion green and arrange 3 of them on each of 6 small plates.
