One of the mysteries of the English language finally explained.
A crisp piece of bread or pastry hollowed to receive a savoury filling.‘we had mushroom croustade with a hazelnut topping’
- ‘A creamy Brie filling piped into a croustade shell, topped with chopped Macadamia nuts and baked til golden brown’
- ‘Spoon into the bread croustades and serve hot, garnished with snipped chives.’
- ‘Store the croustade shells covered in a dry area.’
- ‘Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green salad on the side.’
- ‘Return the croustade to the oven for 10-15 mins, to heat through, then remove from the tin and serve on a warmed plate.’
- ‘Fresh goat cheese on toasted croustade topped with grilled vegetable medley tossed in balsamic vinaigrette.’
- ‘Simply cut croustades in desired shape and size from puff pastry dough sheets.’
- ‘Use this flavored oil for basting, for croustades, and for keeping things from sticking to your grill.’
- ‘The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into tartlet cases.’
- ‘Nowadays croustades are considered old-fashioned in France; they may still be encountered on buffet tables at grand receptions, or as an accompaniment to drinks.’
- ‘There were also dense slabs of chocolate fondant, and an apple croustade with a light, frilly crust that melted to butter in your mouth.’
- ‘The great thing about this easy appetizer recipe is that these little croustades can be stored in an airtight tin for up to 2 weeks.’
- ‘There is a wonderful recipe from that region for a croustade that encases apples and prunes in Armagnac.’
French, from Old French crouste or Italian crostata ‘tart’ (from crosta ‘crust’).
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.