---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Vegetables
       Yield: 6 servings
      18 sl Soft white bread; crusts
       3 tb Unsalted butter; melted
       6 oz Marinated artichoke hearts
            -drained & finely chopped
       3 tb Mayonnaise
       1 tb Scallion; finely chopped
            -chop some of tops/garnish
     1/4 c  Parmesan cheese; grated
       1 tb Parmesan cheese; grated
   Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2
   square.  Brush both sides of the squares lightly with the butter and fit th
   squares into gem muffin tins, pressing the bread against the sides of the
   tins.  Bake the croustades in the middle of a preheated 350 deg. oven 12-14
   minutes, oruntil the edges are pale golden. These may be made 2 days in
     advance & kept in an airtight container. In a bowl stir together the
     hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt
   pepper to taste. Divide the mixture by heaping teaspoons among the croustad
   and sprinkle the remaining Parmesan on top.  Broil the croustades under a
   preheated broiler about 6 from the heat, being careful not to let the
   croustade edges burn, for 1 minute, or until the filling is bubbling. Garni
   the croustades with the scallion green and arrange 3 of them on each of 6
   small plates. From Best of Gourmet 1992.