Artichoke Croustades

1. 1

   Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square.

2. 2

   Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins.

3. 3

   Bake the croustades in the middle of a preheated 350F.

4. 4

   oven for 12 to 14 minutes, or until the edges are pale golden.

5. 5

   The croustades may be made 2 days in advance and kept in an airtight container.

6. 6

   In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top.

7. 7

   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 until the filling is bubbling.

8. 8

   Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.