Artichoke Bites

Artichoke Bites

Comments: Make extra batches of artichoke mixture; it freezes well for up to 2 months.
Make extra crust bites; keep frozen to serve along with any savory filling.
Servings: 48 croustades
Ingredients Preparation

1 tablespoon [15 mL] olive oil
4 green onions, chopped
14 ounces [398 mL] artichoke hearts or bottoms, drained then finely chopped
2 cloves garlic, minced
1 teaspoon [5 mL] dried oregano
1/4 cup [60 mL] finely chopped sundried tomatoes
1/4 cup [60 mL] finely chopped kalamata olives
1 cup [225 g] freshly shredded Gruyere cheese
1/4 cup [60 g] freshly grated Parmesan cheese
48 crust rounds*
Freshly grated Parmesan cheese, to garnish 

Crust Rounds*

1 loaf sliced white or whole-wheat sandwich bread
1/4 cup [60 g] melted butter or olive oil [60 mL] 

For the crust bites, preheat oven to 375°F [190°C].
Remove crust from bread slices [reserve to make bread crubs if desired].
Flatten each slice using a rolling pin.
Using a 2-inch [5-cm] cookie cutter, cut out 3 to 4 rounds per slice of bread.
Press into small buttered or oiled tart pans; brush rounds with melted butter or olive oil.
Bake into preheated oven for approximately 12 minutes, until golden and crisp.
Remove from oven; leave to cool onto a wire rack.
Preheat olive oil into a non-stick skillet over medium-high heat.
Stirring, fry together chopped green onions, artichoke hearts or bottoms, minced garlic and oregano for 3 minutes.
Stir in finely chopped sundried tomatoes and kalamata olives.
Remove from heat.
Transfer to a bowl; leave croustades to cool slightly.
Stir in freshly shredded Gruyere cheese and grated Parmesan cheese.
Mixture can now be refrigerated, covered, for up to 3 days.
Shortly before serving, arrange crust rounds onto a baking sheet.
Spoon 1 teaspoon [5 mL] tomato-olive filling onto each crust round.
Sprinkle with additional freshly grated Parmesan cheese.
Bake croustades into preheated 375°F [190°C] oven for 10 to 12 minutes, to melt the cheese.

Those sound like a great, I love artichokes.