|
| Home
-> [Appetizers, Artichoke, Vegetables] -> [Artichoke croustades Recipe] |
| |
| |
Artichoke croustades
|
| Artist: |
_ |
| Categories: |
Appetizers, Artichoke, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 18
| slice | Soft white bread, crusts | | | -removed | | 3
| tbsp | Unsalted butter, melted | | 6
| oz | Marinated artichoke hearts | | | -drained & finely chopped | | 3
| tbsp | Mayonnaise | | 1
| tbsp | Scallion, finely chopped | | | -chop some of tops/garnish | | 1/4
| cup | Parmesan cheese, grated | | 1
| tbsp | Parmesan cheese, grated |
|
Procedures:
| 1 | Roll each bread slice flat with a rolling pin and trim it to form a 2 ? square. | | 2 | 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. | | 3 | Bake the croustades in the middle of a preheated 350 deg. | | 4 | Oven 12-14 minutes, oruntil the edges are pale golden. | | 5 | These may be made 2 days in advance & kept in an airtight container. | | 6 | In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, ?c of the parmesan, and salt & pepper to taste. | | 7 | Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining parmesan on top. | | 8 | 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. | | 9 | Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates |
|
|
|
| |
| |
| |
|
|
|
|
|
|