By larchie on March 22, 2010
"This is quite possibly the best dish I have ever prepared; it comes from the cookbook of a very famous and decorated New Orleans chef. I made the small adjustment of cutting the "croutons" into smaller piece than she does to make this a finger food appetizer for parties. I made it recently to truly wide acclaim. With the simplicity of this dish, it is beyond essential that only premium quality ingredients be used. The number of portions for the dish is difficult to estimate, but it will, as is, give you 24 bite size pieces so figure from there."
Serving Size: 1 (78 g)
Servings Per Recipe: 6
"My mouth was watering just reading the recipe! I left out the cream and used marsala wine instead, ( just cause thats what I had). It was a very simple but elegant recipe, I will definatley be entertaining with this one. Very rustic looking and earthy tasting, my idea of a perfect appetizer! Thanks, Laura"