Ingredients Jump to Instructions ↓

  1. 18 Soft white bread - crusts

  2. 3 tablespoons 45ml Unsalted butter - melted

  3. 6 oz 170g Marinated artichoke hearts - drained and finely chopped

  4. 3 tablespoons 45ml Mayonnaise

  5. 1 tablespoon 15ml Scallion - finely chopped

  6. Some of tops/garnish

  7. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

  8. 1 tablespoon 15ml Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. 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 the squares into gem muffin tins, pressing the bread against the sides of the tins.

  2. Bake the croustades in the middle of a preheated 350F oven 12-14 minutes, or until the edges are pale golden. These may be made 2 days in advance and kept in an airtight container. In a bowl stir together the artichoke hearts, mayonnaise, 1 tbs of the scallion, 1/4 c of the Parmesan, and salt and pepper to taste.

  3. Divide the mixture by heaping teaspoons among the croustades 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.

  4. Garnish the croustades with the scallion green and arrange 3 of them on each of 6 small plates.


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