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Ingredients
- 18 slc very soft white bread the crusts removed and reserved foranother use
- 3 Tbsp. unsalted butter melted
- 1/2 c. finely minced liquid removed marinated (a 6-ouncejar) artichoke hearts
- 3 Tbsp. mayonnaise
- 1 Tbsp. finely minced scallion plus finely minced scalliongreens for garnish
- 1/4 c. plus 1 Tbsp. freshly grated Parmesan
Directions
- Roll each bread slice flat with a rolling pin and trim it to create a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-c. muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350F. oven for 12 to 14 min, or possibly till the edges
- are pale golden brown. The croustades may be made 2 days in advance and kept in
- an airtight container.
- In a bowl stir together the artichoke hearts, the mayonnaise, 1 Tbsp.
- of the scallion, 1/4 c. of the Parmesan, and salt and pepper to taste, divide the mix by heaping tsp. among the croustades, and sprinkle
- the remaining Tbsp. Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or possibly till the filling is bubbling.
- Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.
- Serves 6 as a first course.
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