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
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.