Haydn in the Kitchen, p. 3
6 slices stale bread
Butter, softened
1 14-oz can artichoke hearts
Mayonnaise
Parmesan cheese
Sesame seeds
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| Gluten-free whole grain bread worked well for this. |
Remove crust from bread. Spread bread with enough softened butter to cover. Cut bread into quarters. Place artichoke pieces on each section. Cover with mayonnaise.
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| Your life will be much easier if you use squeezy mayo for this. |
Sprinkle with Parmesan cheese. Top with
sesame seeds. May be done in advance and refrigerated. Bake on cookie sheet at 350F
for 15 minutes.
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| Surprisingly attractive, in the end! |
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| Served in a spread with some Zapp's chips and some of Matt's pineapple jalapeno poppers. |
My Rating: 5/5 "I thought I was making these as a joke - like "haha, check out this weird 70s canape." But then surprise! they were really, really good. (The butter on the bread is crucial to the overall flavor, so don't skimp on it.) In the end it's kind of like eating artichoke dip, except easier and lighter and more refreshing."
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