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*
For the filling
1 tablespoon butter
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.
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.
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.