Goat Cheese and Leek Croustades

Of all the edible containers we use for hors d’oeuvres, these are the easiest to make. Use the highest-quality white bread you can find (this is not the time for Wonder Bread).
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For the croustade cups36 slices high-quality white sandwich bread* For the filling1 tablespoon butter |
Preheat oven to 350°F. Prepare the cupsWith a 2 1/2-inch round cookie cutter, cut out a round of bread from each slice. Brush one side of each round with the melted butter. Press the bread, butter side down, into the cup of a mini muffin tin. The bread will not reach the top of the cups. Prepare the fillingIn a large saucepan, melt the butter over low to medium heat. Add the leeks and sauté, stirring frequently, until softened, 8 to 10 minutes. If the leeks begin to brown, lower the heat. Make-Ahead FactorThe croustade cups can be made 3 days ahead and kept tightly covered at room temperature. The goat cheese filling can be made 3 days ahead and kept covered and refrigerated. The assembled croustades can be made and baked, then frozen for up to 2 weeks. Warm them in a 350°F oven for 12 to 15 minutes. With a metal spatula, remove the croustades to a wire rack for a few minutes until the cups firm up. |