Sandwich Croustades are prepared in small bread bowls which you make from ready-made bread slices and bake in a muffin tin.
(A sandwich is "stuff" in bread. But nobody said what shape the bread has to be.)
The key croustade recipe features mushrooms and shallots in a creamy
sherry sauce, but lots of other filling options follow, including
breakfast and brunch croustades such as the bruschetta-like version
Good vegetarian food.
16 thin slices of fresh, moist bread
1 cup vegetable stock
1/2 cup heavy cream
1/4 cup quality sherry
1/4 cup (4 T.) butter
1-1/2 pounds cremini or white mushrooms, sliced
1/4 cup minced shallots
2 tablespoons flour
1 tablespoon fresh minced thyme (1 teaspoon dried)
Salt and freshly ground pepper to taste
1 bunch fresh chives, for garnish
Prepare the bread: Preheat the oven to 350°. Using a 3-inch cookie cutter, cut the bread slices into rounds. (If you prefer, just remove the crusts and leave them square.) Gently press the bread into standard muffin cups and toast in the oven until lightly browned, about 10 minutes.
Prepare the filling: Stir together the vegetable stock, heavy cream and sherry in a measuring cup and set aside.
In a large skillet (a large non-stick wok works, too) melt the butter over medium-high heat, add the sliced mushrooms and stir until tender, 5 to 10 minutes. Reduce the heat a little, add the flour and stir constantly for 1 minute. Slowly stir in the sherry mixture, stirring constantly, until the sauce is smooth and thickened, about 2 minutes. Remove the skillet from the heat and stir in the thyme. Taste, and season with salt and pepper. (If you have used bouillon to make the stock it may be salty enough already.)
Fill and serve the Croustade bowls: Remove the shells from the
muffin tins and place them on a baking sheet, or two. Divide the
mushroom mixture evenly among the shells, garnish with snipped chives,
and serve. Makes 8 servings.
Cold Croustade Options:
Cool the croustade shells before filling and do not send them back to the oven.