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.
- Thinly sliced sandwich bread
- 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
Make the croustades
Preheat oven to 400.
Using cookie cutter or fruit-juice glass, cut out 3-inch rounds from thinly sliced sandwich bread. Allow 2 rounds per bread slice.
Lightly grease small muffin tins. Press rounds into tins.
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
Combine ingredients except Parmesan cheese in saucepan and heat. Do not boil.
Construct the Newberg Croustades
Preheat oven to broil.
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.