Recipe - Artichoke Croustades

18 sl Soft white bread; crusts
removed
3 tablespoon Unsalted butter; melted
6 ounce Marinated artichoke hearts
drained & finely chopped
3 tablespoon Mayonnaise
1 tablespoon Scallion; finely chopped
chop some of tops/garnish
One fourth cup Parmesan cheese; grated
1 tablespoon Parmesan cheese; grated

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 th
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 1214
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 artich
hearts, mayonnaise, 1 tablespoon of the scallion, One fourth 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. Garni
the croustades with the scallion green and arrange 3 of them on each of 6
small plates. From Best of Gourmet 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini