---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Artichoke Croustades
 Categories: Appetizers, Vegetables
      Yield: 6 Servings
 
     18 sl Soft white bread;
           - crusts removed
      3 tb Unsalted butter; melted
      6 oz Marinated artichoke hearts;
           - drained & finely chopped
      3 tb Mayonnaise
      1 tb Scallion; finely chopped,
           - chop some of tops for
           - garnish
    1/4 c  Parmesan cheese; grated
      1 tb 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 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°F oven for 12 to 14 minutes, or until 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 tb scallions, 1/4 cup Parmesan, and salt & pepper to
  taste. Divide the mixture by heaping teaspoons among the croustades
  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.

  Recipe FROM: Best of Gourmet, 1992
 
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