These crispy, golden bread cases are ideal for nibbles at parties or special evenings.  You can make them either in the miniature bun tins or normal size depending on how big you would like them to be!

THE CROUSTADES

Amounts will vary as to how many you are making!

Medium sliced bread about one day old

Butter – melted

Clove of Garlic

 Cut the crusts form the bread slices and using a rolling pin roll out the bread until it is very thin.

 Use round cutters appropriate to the size you are making and cut out the rounds.

 Crush the garlic into the melted butter and paint both sides of the bread.

 Place into the tins and shape firmly.

 Bake at 180°C Fan for about 15 to 20 minutes, the bread should be golden brown.

 Remove from the tins and cool on a wire rack. These can be stored as they are for up to 3 weeks.

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FILLINGS

Again quantities for fillings depend on the amount you are making. The amounts for the following 4 fillings will cover 12 small cases. I have used certain garnishes on different fillings but you can use just one such as parsley on all if you wish!

BACON AND MUSHROOM

4 Rashers streaky bacon – cut into lardons  1 small banana shallot – chopped fairly small

8 – 10 small button mushrooms – slices   1 Tablsp Oil

30 grams Butter      30gm Plain flour

285mls Milk or a mix of milk and cream.   Pepper for seasoning / Parsley for garnish

 Place the oil in a fry pan and add the bacon, fry for 2 or 3 minutes then add the onions.

 Cook for a couple of minutes then add the butter and mushrooms, cook for a minute or two more.

 Add the flour and mix everything together, cook for one minute then add the milk gradually, stirring until thickened and creamy. Add seasoning and leave to cool

 Place in your cases and garnish with a little parsley

ROAST BEEF AND HORSERADISH

I Large thin slice of roast beef or 2 small   250ml Crème Fraiche

2 Teasps Hot horseradish cream    Watercress for garnish.

Seasoning

 Cut the beef into small pieces and add to the crème Fraiche along with the horseradish cream, season.

 Spoon into the cases and add a tiny sprig of watercress as a garnish.

PRAWN COCKTAIL

Small packet of fresh tiny prawns   A little finely shredded lettuce

50ml Marie Rose sauce     A little paprika pepper

Lemon for garnish

 Place a little lettuce in the bottom of each case with prawns on the top.

 Spoon over the Marie Rose sauce and garnish with a sprinkling of paprika and a small wedge of lemon.

SMOKED SALMON

2 large Slices smoked salmon    250ml Crème Fraiche

Dill for garnish

 ‘Ribbon’ the smoked salmon into 12 pieces and roll up.

 Place a spoonful of crème Fraiche into each case

 Position a roll of smoked salmon on the top and garnish with a sprig of dill.