Artichoke Croustades
Submitted by PJM
Crispy bread cups filled with marinated artichoke hearts, Parmesan, and mayo, broiled until bubbly. An elegant bite-sized appetizer you can make ahead.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minThese little croustades are cocktail party gold.
Slices of white bread get rolled flat, cut into squares, brushed with butter, and pressed into mini muffin tins. A quick bake turns them into crispy golden cups that can be made up to two days ahead.
The filling is simple but irresistible: chopped marinated artichoke hearts mixed with mayonnaise, scallions, and Parmesan. Spoon it in, hit it with more cheese on top, and broil until bubbly.
Three per plate makes for a refined first course.
Pro Tips
- Make the bread cups in advance and store in an airtight container. They’ll stay crisp for two days
- Watch them closely under the broiler. The edges of the croustades can burn fast
- Use marinated artichoke hearts and drain well. The oil adds flavor but too much makes things soggy
- Room temperature mayo blends more smoothly with the filling
Ingredients
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.
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