Creamy Artichoke Croustades

Image via yummly

Image via yummly

By: Sheilah Kaufman

I make the croustades ahead and freeze them in a zip lock bag.  I use Wonder bread since it is softer and easier to cut, but any bread can be used.  I also use the croustades in mini size and muffin size and fill them with egg salad, chicken salad, shrimp salad, etc. for a luncheon or bigger appetizer that needs a fork instead of being finger food.


  • 24 slices thin sandwich bread, crusts removed
  • 4 tablespoons melted butter (approximately)
  • 14 ounce can artichoke hearts, packed in water, drained well twice, minced
  • 1 cup mayonnaise garnish: paprika
  • 1 tablespoon Dijon
  • 1 teaspoons Worcestershire
  • 2 tablespoons grated Parmesan cheese
  • Kosher salt
  • Freshly ground pepper
  • Paprika

How to prepare:

  • Preheat oven to 375°F.
  • Roll bread out with a rolling pin, until very thin and cut into circles about
  • 2 3/4-inch with a round cutter.
  • Brush with melted butter.
  • Press each slice into a 1 3/4-inch diameter cup of a mini muffin pan. Press with your fingers so it fits snugly.
  • Bake 5 to 10 minutes until lightly browned. Do not over-bake.
  • Remove from pans and set aside on a baking sheet. Raise oven to 400°.
  • Squeeze out any excess moisture from artichokes. Place in a large bowl with
  • mayonnaise, mustard, Worchestershire, and cheese. Mix well, stir in salt and pepper to taste.
  • Divide mixture evenly into croustades and sprinkle lightly with paprika.
  • Bake 10 to 15 minutes, allow to cool slightly, and serve. Makes 24. May be frozen when cooled.