| | | Croustades with Artichoke and Prosciutto Filling Lower in calories than pastry shells, these crisp and golden-brown toast cups are easy to make and enormously appealing with this delicious filling. Makes 36 croustades  Ingredients 36 slices thin white bread
1 small garlic clove, peeled
1/2 small onion, halved
2 teaspoons unsalted butter
1/4 cup parsley leaves
1 1/2 ounces Parmesan cheese, cut into 1-inch cubes
1 1/2 ounces prosciutto, cut into 1-inch pieces
2 ounces frozen artichoke hearts, thawed
2 tablespoons mayonnaise
black pepper to taste Directions: Preheat the oven to 350°F. Stack 4 slices of bread at a time and trim the crusts. Place side by side on a cutting board and use a rolling pin to roll the slices very thin. Cut rounds with a 2 3/8-inch cookie cutter (you may use a glass of the same diameter). You will get one round from each bread slice. Reserve the trimmings to use for a bread pudding, stuffing or to grind to make fresh bread crumbs. Fit the rounds into mini-muffin pans*; and press into the cup and up the sides of each cup. Bake until golden brown and crisp, about 10 minutes. Remove from the oven and reserve. Increase the oven to 400°F. In a Cuisinart® Food Processor fitted with the metal blade, with the machine running add the garlic through the small feed tube and process the garlic 10 seconds until finely chopped. Add the onion and pulse 8 times to chop. Heat the butter in a Cuisinart® 10-inch Skillet over medium heat and cook the onion and garlic until soft, about 5 minutes. Reserve. Add the parsley to the work bowl and process 10 seconds to finely chop. Add the Parmesan and process 15 more seconds. Add the prosciutto and pulse 12 times to coarsely chop. Add the onion and garlic, artichoke hearts, mayonnaise and pepper and pulse 6 times to combine. Fill each Croustade with 1 teaspoon filling and bake until heated through, about 5 minutes. Serve warm. *Mini-muffin cups measure approximately 1 7/8-inch wide by 3/4-inch deep. |
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