Wonder
Soft. Delicious. Nutritious.
Wonder bread Curried Chicken Salad Appetizer Croustades
Makes 12 appetizer servings
12 slices Wonder® bread
- Craving calcium? Use Wonder Classic White bread
- Hungry for whole grains? Try Wonder Made With Whole Grain Wheat bread
1/2 cup light sour cream
2 tablespoons orange marmalade
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium rib celery, finely chopped
1 green onion, finely chopped
1/2 red bell pepper, finely diced
1 can (9.75 ounces) white chunk chicken breast, drained
3 tablespoons finely chopped roasted peanuts
12 red grapes, sliced in half
Wonder bread Croustades
Preheat oven to 400F.
Cut crusts from Wonder bread and flatten with a rolling pin until quite flat, about ⅛-inch thick. Cut circles from the bread with a 2 1/2-inch round cookie cutter. (You can cut 2 circles from each slice of bread.)
Lightly brush mini-muffin pan with melted butter. Gently press each round of bread into a mini-muffin cup, forming it into a bowl shape. Repeat, making as many Croustades as specified in the recipe.
Bake about 9 to 10 minutes, or until golden brown.
Cool slightly, then remove the Croustades from the pan and allow them to cool completely on a wire rack.
Curried Chicken Salad
In a medium bowl combine the sour cream, marmalade, curry powder, salt and pepper. Add the celery, green onions, red pepper and chicken breast. Stir to combine; flaking the chicken into small pieces. Gently fold in peanuts.
Fill Croustades and top with a red grape half.
When serving, plan on 2 filled Croustades per serving.
The story behind the sensation.
“Croustades are wonderful, versatile cups made from Wonder bread. Baked until hot and crispy, these bread cups are the perfect “bowl” for your favorite filling. Make small, appetizer-size Croustades in mini-muffin pans or choose larger, main dish-size Croustades by baking in regular-size muffin pans.”
- Kathy Moore and Roxanne Wyss
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