Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
For the croustade baskets
- 1tablespoons melted butter or olive oil
- 4 slices thin slice white bread
For the filling
- 6 cherry tomatoes
- 85grams rindless goat cheese
- 2tablespoons olive oil, to drizzle
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 1 sprig mint leaves, for garnish
Nutrition per serving
302kJ / 72Cal
302 Kilojoules or 72 Calories
3% of daily energy intake*
Protein
1.6grams
Fat
5.1grams
Carbs
4.9grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 180°C. Trim the crusts from the bread. Flatten the slices with a rolling pin, and brush with the melted butter.
Step 2 of 4
Using a 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.
Step 3 of 4
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.
Step 4 of 4
Divide the goat cheese among the croustades. Top each with a tomato half, and garnish with mint leaves. Serve immediately.
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