Mini Croustades Shells Food

MINI REUBEN CROUSTADES

Mini Reuben Croustades image

If you like Reuben sandwiches, you'll love these delectable bite-sized morsels. They're perfect for St. Patrick's Day.

Provided by Chula King

Time 40m

Number Of Ingredients 7

Ingredients

18 pieces Melba Thin Rye bread (See Note 1)
2-1/2 Tablespoons unsalted butter (melted)
1-1/2 cups 6-ounces finely chopped corned beef
1/2 cup sauerkraut (drained and finely chopped)
1/3 cup Russian Dressing (See Note 2)
3/4 cup 3-ounces finely shredded Swiss or Gruyère cheese
1 Tablespoon chopped chives for garnish (optional)

Steps:

Preheat oven to 350° F.
Croustades: Cut two 2-inch circle from each slice of bread. Press into mini muffin tins. Brush with melted butter and bake at 350° F 12 to 15 minutes or until bread is lightly toasted all over. Cool. Store in airtight container or freeze until ready to use.
Reuben Mixture: Combine corned beef, sauerkraut and Russian Dressing in a small bowl. Stir to combine.
Fill Croustades with Reuben mixture just before baking. Top with shredded Swiss cheese and bake at 350° F for 10 minutes or cheese is melted and Reuben mixture is until heated through. If desired, garnish with chopped chives. Let cool 5 minutes before serving. Yield: 36 appetizers.

Nutrition Facts : Calories 24 kcal, Fat 2 g, Cholesterol 4 mg, Sodium 59 mg, ServingSize 1 serving

MINI BRIE TARTS

Mini Brie Tarts image

My friend Paulette gave me this gem for my Family Recipe Book;they always a hit. These tarts will be the talk of the party. And the best part; so easy!

Provided by Sageca

Categories Cheese

Time 25m

Yield 12 tarts

Number Of Ingredients 3

Ingredients

12 miniature tart shells, frozen
1 (200 g) package brie cheese
red pepper jelly

Steps:

Bake shells according to package directions. Let cool.
Divide cheese in 12 pieces of equal size. Place in cooked shells.
Bake in a 350°F oven for 15 minutes until cheese is melted.
Top each tart with 1 Tsp of red pepper jelly.
Serve and enjoy!
Tip:.
You might prefer to remove the rind off the cheese.
Shells can be baked and stored in the freezer for up to 1 week.
Cranberry sauce is a good substitute for red pepper jelly.
Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.

SALMON STUFFED SILJANS

Salmon Stuffed Siljans image

This recipe comes from my cousin Carolyn. It is soooooo tasty! Simple to make. I usually double this recipe if I am having a crowd. It always gets eaten and stores well in fridge for several days.

Provided by chez patty

Categories < 30 Mins

Time 30m

Yield 30 Siljans

Number Of Ingredients 7

Ingredients

1 (8 ounce) package Philadelphia Cream Cheese
1 (7 1/2 ounce) can sockeye salmon, drained and cleaned
1 tablespoon green onion
1 tablespoon lemon juice
1/4-1/2 teaspoon Tabasco sauce
1/4-1/2 teaspoon Worcestershire sauce
2 (40 g) packages Siljans mini croustade shells

Steps:

Soften cream cheese and mix till smooth with electric mixer.
Add the salmon, lemon juice, Tabasco and Worcestershire.
Beat slowly with mixer till well blended.
Add the green onion and mix in with spoon.
Refrigerate.
Take out of fridge one hour before serving.
Fill Siljans with the salmon mixture.
Serve immediately; if they sit the Siljans go soggy.
You can also use this as a spread on crackers.

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