CROUSTADES - FOR CROUSTADES OF CHICKEN
(makes 24 cocktail sized Croustades)
Croustades are edible containers and in this instance crispy bread cases. They can be made up to three days in advance if kept in an airtight container in a cool place (not in the refrigerator).
This recipe forms a part of the Croustades of Chicken Tonnato with Lemon and Capers recipe.
8-12 slices fresh thin white bread
30g (2 tbsp) butter (melted)
- Preheat oven to 180oC.
- Using a rolling pin, roll bread as thinly as possible. Using a 6.5cm diameter cutter, or glass of similar diameter, cut out bread rounds.
- Gently push bread rounds into 24 baby muffin tins. Brush each bread round with butter. Place a muffin tray on top to bake blind.
- Place in oven for 8-10 minutes or till golden brown and crisp. Cool and store in an airtight container till required.