Goat Cheese Croustades

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Cook Time
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Recipe: #12184

March 03, 2014

"I found this recipe while surfing around in Cookstr, and what really intrigued me was the little "bread baskets". I like this recipe, but the variations you could make are endless! Try other cheeses, other fillings. Go savory, or go sweet! The original recipe is from "The Kitchen Bible". This recipe makes 12 croustades - I would estimate for an appy tray you would need two or three per person."

Original is 12 servings


  • Serving Size: 1 (92.2 g)
  • Calories 71
  • Total Fat - 3.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 6.5 mg
  • Sodium - 96.6 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.1 g
  • Protein - 3.2 g
  • Calcium - 81 mg
  • Iron - 0.5 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350°F. Trim the crusts from the bread, then flatten the slices with a rolling pin. Brush with the melted butter.

Step 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.

Step 3

Bake for about 12 minutes, or until nice and crisped. Remove the croustades from the pan and let them cool on a wire rack.

Step 4

Cut each cherry tomato in half and place on a parchment-lined baking sheet. Drizzle with oil and season with salt and pepper. Roast for 25 minutes, or until the tomatoes are shriveled. Let cool.

Step 5

With a spoon, divide the goat cheese among the croustades. Top each with a tomato half. Garnish with the minced mint leaves. Serve immediately.


No special items needed.

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