Info
- Course: Hors D'oeuvre
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 73 Times
Can be made ahead of time.
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Goat Cheese Croustades
Cookbook
Versatile, crisp croustade baskets can host a wide range of different fillings, such as this delicious combination of goat cheese, mint, and tomato.
Yield : Makes 12 croustades
Prep Time : 10 mins
Cooking Time : 30 mins
Ingredients
For the Croustade Baskets:
- 4 slices of thin slice whole-wheat or white sandwich bread
- 1 tbsp melted butter or olive oil
For the filling:
- 6 cherry tomatoes
- Olive oil, to drizzle
- Salt and freshly ground black pepper
- 3 oz (85g) rindless goat cheese
- Mint leaves, for garnish
Special Equipment:
- 2 in (5cm) round cookie cutter
- 12-cup mini-muffin pan
Directions
1. Preheat the oven to 350°F (180°C). Trim the crusts from the bread. Flatten the slices with a rolling pin, and brush with the melted butter.
2. Using a 2 in (5cm) round cookie cutter, stamp out 3 pieces from each slice of bread. Push the bread, butter-side down, firmly into a 12-cup mini-muffin pan. Bake for about 12 minutes, or until well crisped. Remove the croustades from the pan and let cool on a wire rack.
3. Cut each cherry tomato in half. Spread on a baking sheet. Drizzle with oil and season with salt and pepper. Roast for 25 minutes, until the tomatoes are shriveled. Let cool.
4. Divide the goat cheese among the croustades. Top each with a tomato half, and garnish with mint leaves. Serve immediately.
Notes
Prepare ahead: The croustade baskets can be stored in an airtight container for up to 1 week. The roasted tomatoes can be refrigerated for up to 3 days.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and 3/4 teaspoon added salt.
48 kcal
2 % daily value
2 % daily value
1 % daily value
29 mg
4 mg
2 g
1 g
0 g
4 g
3 mg
217 mg
1 g
3 g
2 % daily value
