How To make Artichoke Croustades
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/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 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 12-14 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 tb of the scallion, 1/4 c 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.
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Fig and blue cheese phyllo tart – Savory
This easy-to-make quiche with figs, mushrooms and blue cheese is delicious cold, warm or hot from the oven. Enjoy!
Ingredients
5 sheets of phyllo pastry
4 tbsp butter
8 oz mushrooms
1 cup crème fraîche or sour cream
1 egg
4 oz crumbled blue cheese
2 fresh or dried figs
1 tbsp balsamic vinegar
8 basil leaves
Baking crust
Preheat the oven to 400°F. Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter. Grease a 4¼x13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter. Cover with 2 more sheets of phyllo and brush with butter. Place the last sheet in the middle and brush with butter. Fold the overhanging edges loosely inside. Bake for about 10 min.
Filling
Slice the mushrooms. Whisk together the crème fraîche, egg and blue cheese. Pour over the baked crust. Place mushrooms on the cheese. Bake about 15 min., or until puffed and golden.
While the quiche bakes, cut the figs into thin slices. Remove the quiche from the oven and let cool slightly. Sprinkle over the figs and balsamic vinegar. Garnish with basil.
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