Recipe: Cherry Tomato Croustades


It’s Thursday — that means you get a quick and easy recipe from Mama K!!!

Last week my office had a holiday party and we usually do a “cooking” theme where we rent out a cooking school for the evening and prepare our own meal, over lots and lots of wine.   There was one appetizer that I thought was so simply amazing and also soooooooo versitle that it could actually work really well with kids, since you could experiment with different topings that they like.   And, the kids can help make the dish.

The beauty of it is that it’s a toasted “shell” and you fill it with cheese, and basically anything else that you want.   The recipe below features cherry tomatoes.  I did it over the weekend with cheddar cheese and leftover chicken.    Try it out!  Very easy and very yummy!   Let me know what fillings you would like to try or have tried!!!   Also great as appetizers for entertaining.  Hey, adults have to have fun too.

Have fun!!

Ingredients:

  • 12 slices of thin bread
  • 1/2 pint cherry tomatoes, coarsely chopped
  • 3 Tablespoons fresh basil, chopped
  • 1/2 teaspoon coarse salt
  • freshly ground pepper
  • 1/4 cup Gruyère cheese, grated

Directions:

Cut rounds from the bread using a 3-inch round cookie cutter (I used a drinking glass).  Fit the rounds into muffin tins, molding them gently to form little cups.  Bake them in the middle of a pre-heated 425 degree oven for 10-12 minutes until golden.  Watch that they do not burn.

Combine the tomatoes with the basil, salt, and pepper.  Taste for seasoning.  Fill each croustade with 1 teaspoon of the cheese and spread about 1/2 teaspoon of the tomato mixture on top.  Arrange the croustades on a baking dish or baking sheet and bake about 10 minutes.

Prep time:  15 min

Cook time:  20 min (10 min for croustade, 10 min to heat filled croustade)

This recipe was created by Tante Marie’s Cooking School.   http://www.tantemarie.com

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