Gail’s Croustades

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Renee Gleason

ingredients

Croustade Shells

• 1 cup extra virgin olive oil (much less--about a half a cup or less)
• 2 to 4 cloves garlic, minced
• 1/2 tsp salt or to taste
• 1 loaf sourdough bread (must be very fresh), sliced

Spinach and Ham Filling

• 2 Tbl unsalted butter
• 2 cloves garlic, minced
• 1/2 cup minced onion
• 2 Tbl all purpose flour
• 1/2 cup heavy cream
• 1 tsp Dijon (less)
• 3 Tbl brandy
• One 10-oz package frozen spinach, thawed, squeezed dry, and pureed.
• 1/4 to 1/2 cup chopped ham (less than 1/4 lb)
• 1/4 cup minced fresh parsley
• Ground white pepper and freshly grated nutmeg to taste
• 1/4 cup grated jack cheese
• 1/4 cup grated parmesan (sprinkled over the top of each croustade before baking)

Asparagus and Mushroom Filling

• 3 Tbl unsalted butter
• 2 Tbl mined fresh parsley
• 1 Tbl minced shallots
• about a 1/2 lb fresh mushrooms, chopped
• 1 Tbl all purpose flour
• 1/4 cup Madeira (can use Sherry)
• 1 cup heavy cream (can use light)
• 1 pound asparagus, trimmed, minced and blanched about 3 minutes
• Grated muenster, teleme, jack, gruyere or havarti, to taste
• Salt, ground white pepper, fresh lemon juice, dried thyme, and freshly grated nutmeg to taste

See full recipe

Source: Gail Giufre Pirodsky

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