← Back to Search Results
baking
Goat Cheese Croustades

Photo by:
Comments: 1
 

Recipe

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<Br>
Cooking time: 30 Mins<Br>

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 (% daily value)

Nutritional information is based on 12 servings and 3/4 teaspoon added salt.

48kcal (2%)
21mg (2%)
1mg (2%)
24mcg RAE (1%)
29mg
4mg
2g
1g
0g
4g
3mg (1%)
217mg (9%)
1g (6%)
3g (4%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • suzkenworthy

    03.30.10 Flag comment

    I didnt do the mint (other than plate garnish) and put a drop of honey on each. Big hit at book club.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
living-raw-food Living Raw Food
by Sarma Melngailis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?