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).

For the croustade cups

36 slices high-quality white sandwich bread*
4 tablespoons (1/2 stick) butter, melted

For the filling

1 tablespoon butter
1 cup finely chopped leeks, white and pale green parts (about 2 medium leeks)
8 ounces soft mild goat cheese
1 tablespoon extra-virgin olive oil
3 tablespoons plain yogurt
1 1/2 tablespoons finely chopped chives
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup pine nuts

*Our favorite white bread is small, so we can only get one round per slice. If you use a larger loaf, you may be able to cut two rounds from each slice and will only need 18 slices.

Preheat oven to 350°F.

Prepare the cups

With 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.

Bake until the top edges are browned, 11 to 13 minutes. Remove the croustades to a wire rack to cool.

Prepare the filling

In 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.

In a food processor, blend the goat cheese, olive oil, yogurt, chives, parsley, salt, and pepper until smooth. Transfer to a bowl and stir in leeks. Set aside.

Toast the pine nuts in a small pan over medium heat, shaking frequently, until lightly browned, 5 to 7 minutes. Set aside.

Return the croustade cups to the muffin tins and fill each cup with goat cheese mixture. Top with 3 to 4 pine nuts. Bake for about 5 minutes.

Makes 36 croustades.

Make-Ahead Factor

The 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.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.