Goat Cheese Croustades
Versatile, crisp croustade baskets can host a wide range of different fillings, such as this delicious combination of goat cheese, mint, and tomato.
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.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursehors d'oeuvre
Dietary Considerationpeanut free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, crisp, rich
Type of Dishcanape/crostini
- 4 slices of thin slice whole-wheat or white sandwich bread
- 1 tbsp melted butter or olive oil
- 6 cherry tomatoes
- Olive oil, to drizzle
- Salt and freshly ground black pepper
- 3 oz (85g) rindless goat cheese
- Mint leaves, for garnish
- 2 in (5cm) round cookie cutter
- 12-cup mini-muffin pan
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.
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.
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.
Divide the goat cheese among the croustades. Top each with a tomato half, and garnish with mint leaves. Serve immediately.
2008 Dorling Kindersley