- 4 slices of thin slice whole-wheat or white sandwich bread
- 1 tbsp melted butter or olive oil
- 6 cherry tomatoes
- Olive oil, to drizzle
- Salt and freshly ground black pepper
- 3 oz (85g) rindless goat cheese
- Mint leaves, for garnish
- 2 in (5cm) round cookie cutter
- 12-cup mini-muffin pan
- Preheat the oven to 350°F (180°C). Trim the crusts from the bread. Flatten the slices with a rolling pin, and brush with the melted butter.
- Using a 2 in (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.
- 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.
- Divide the goat cheese among the croustades. Top each with a tomato half, and garnish with mint leaves. Serve immediately.