croustade

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croustade

crous·tade

 (kro͞o-städ′)
n.
A molded or hollowed bowllike crust, as of pastry, rice, or bread, used as a serving container for another food.

[French, from Provençal croustado, from Old Provençal, from Latin crūstātus, past participle of crūstāre, to encrust, from crūsta, crust; see crust.]

croustade

(kruːˈstɑːd)
n
(Cookery) a hollowed pastry case or piece of cooked bread, potato, etc, in which food is served

crous•tade

(kruˈstɑd)

n.
a shell, as of pastry or bread, baked or fried and filled with ragout or the like.
[1835–45; < French < Occitan crustado < Latin crustāta, feminine past participle of crustāre to encrust, derivative of crusta crust]
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For the latter, I like to serve it in the little Rahms croustades that you can buy in delis and good supermarkets, topped with either a small caper, little blob of mustard, pink peppercorns or a herb leaf.
The children cooked up leek and mushroom croustades, potato and beetroot salad and butternut thyme scones among other tasty treats.
The exquisite menu includes five buffet-themed stations (curry house, a taste of Northern India, across the Indian Ocean, farm to table, and signature dish) and six different Hindi sweets (Madras chocolate-toffee pudding, Bombay kulfi, kaffir lime bars, salted caramel budino, apple-boysenberry croustades, and Indian coconut cups).
ROAST VEG AND GOAT'S CHEESE CROUSTADES (25-30 bite-size croustades) 1 part-baked baguette Olive oil to drizzle 1 large carrot 2 courgettes 1 red onion 1 red pepper 1 large aubergine 3-4tbsp olive oil 1tsp dried or 1 sprig fresh rosemary Salt and pepper 1 clove garlic, finely chopped 1tbsp lemon juice 200g goat's cheese log, thinly sliced Method Slice the baguette into 5mm-thick slices (25-30 slices).
Cook uncovered for six-eight minutes or until the croustades are golden-brown.
To serve: divide the warm chestnut pate between the croustades, pile the butternut squash on top.
friendly bartenders and such tasty appetizers as smoked salmon and goat cheese croustades.
I am a little perplexed by where the Marmite comes in with croustades of seared salmon and tarragon mayonnaise, though.
Brush the croustades with a little melted butter, place on a baking tray and toast in the oven for about 10 minutes until golden brown.
Savouries features are mini blinis and filled savoury pastry croustades, as well as the new range of Triple S Ranch beef pies, and jumbo sausage rolls.
While you're in the kitchen, dig out some flan tins and create these tasty tomato and leek croustades.