Ahh, well, this is a super simple recipe: press white bread into muffin tins and bake. Fill with stuff and bake some more. And they do make a simple appetizer!
The advantage is that these can be frozen and used for a variety of fillings. The recipe card tells us they don’t have to be unthawed before filling and baking.
The recipe is card 65 from the 2 in 1 International Recipe Card Collection offers a seafood filling. You may need a Manhattan or two or three to help the work of preparation move along.
Newberg Croustades
Servings 50 croustades
Ingredients
Croustades
- Thinly sliced sandwich bread
Newberg Filling
- 1 cup seafood minced
- 1 cup dairy sour cream
- 3 tablespoons tomato paste
- 1/4 cup mushrooms chopped
- 2 tablespoons dry sherry
- 1/2 cup swiss cheese shredded
- 2 teaspoons lemon juice
- 1/4 cup parmesan cheese grated
Instructions
Make the croustades
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Preheat oven to 400.
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Using cookie cutter or fruit-juice glass, cut out 3-inch rounds from thinly sliced sandwich bread. Allow 2 rounds per bread slice.
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Lightly grease small muffin tins. Press rounds into tins.
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Bake in oven 8-10 minutes or until bread is toasted. Remove from tins and cool. These may be frozen. You do not need to thaw them before stuffing and broiling.
Make the Newberg Filling
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Combine ingredients except Parmesan cheese in saucepan and heat. Do not boil.
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Construct the Newberg Croustades
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Preheat oven to broil.
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Arrange croustade shells on baking sheet and fill with filling. Allow 1 tablespoon per shell. Sprinkle with parmesan and paprika. Place under broiler until bubbly and golden, about 1 minute. Serve warm.
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