(Yields 20 Croustades)
8 slices of very soft white bread, crusts removed
3 tablespoons unsalted butter, melted
1 can marinated artichoke hearts, drained & chopped
¼ cup mayonnaise
2 green onions, finely sliced
½ cup plus grated Parmesan cheese
½ cup gorgonzola cheese, crumbled
Preheat oven to 350ºF.
Roll each bread slice flat with a rolling pin. Using a round biscuit cutter that is 2 inches in diameter cut rounds out of each slice of bread. Press each bread round into the bottom and sides of a mini muffin tin making sure that the bottom of the cup will be flat after it is baked. Lightly brush each bread cup with the melted butter.
Bake the croustades for 10 to 15 minutes, or until the cups are lightly browned. The croustades may be made 2 days in advance and kept in an airtight container.
In a bowl stir together the artichoke hearts, mayonnaise, green onions, a third of the parmesan cheese, gorgonzola cheese and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons of Parmesan cheese on top.
Broil the croustades under a preheated broiler, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling.