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Gail’s Croustades

ReneeRenee Gleason

These are a great appetizer and I made them a lot as a Christmas starter. They were always little Steve’s favorite. You can use all kinds of fillings, but these two are my first choices.

servings:Filling and shells enough for about 60 croustades


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
Gail’s Croustades photo
See Full Recipe


Fillings can be made up to 3 days in advance, refrigerated, or frozen for up to 3 months. Can assemble croustades up to 3 hours in advance, left at room temperature.



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