Artichoke Croustades


by Helen Fletcher

Posted on November 1, 2011 at 7:00 AM

Updated Monday, Oct 31 at 12:11 PM

These little toasts are great all by themselves. I always make extra just to have leftovers. The bread used for these is important. When I had my take out shop, I tested several breads to see what worked the best. Pepperidge Sourdough Sandwich bread is the one that worked best for us. I use a 2"x1 1/2" oval cutter and can get 4 croustades out of one piece. The near end pieces yield less. The prepared croustades freeze beautifully before baking. They can be baked straight from the freezer in about 10 to 12 minutes. These are good hot or room temperature.

1 loaf Pepperidge Farm Sandwich Bread or other sandwich bread, prepared as above

Olive Oil as needed

3/4 cup artichoke quarters, well drained (not marinated)

2/3 cup grated asiago cheese (Parmesan may be substitued)

4 ounces cream cheese, room temperature (1/3 less fat is fine)

1/4 cup mayonnaise

1/4 teaspoon cayenne

1/3 teaspoon salt
Paprika as needed

Preheat oven to 350 degrees. Using a 2 x 1 1/2 inch oval cutter (or anyone you wish) cut ovals out of the bread slices. Place on a parchment lined cookie sheet and brush with olive oil. Bake 7 to 10 minutes until lightly browned.

In the meantime place the remaining ingredients, except the paprika, in a food processor and process until smooth. Place in a pastry bag fitted with a #9B tip. Pipe dip onto croustade and bake for about 8 minutes. Place paprika in a very fine sifter and dust the top of the croustades. If these have been frozen, bake for about 10 to 12 minutes at 350 degrees.

Yield: 24 croustades