John Myers
Ingredients for 1 servings:
- 6 slices of toast
- some olive oil
- 150 g goat’s cheese
- 12 small tomatoes
- 10 mint leaves
- salt and pepper
- Sugar
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Looks great on the finger food buffet
Cut the crusts off the slices of toast, then flatten each slice with a rolling pin. Brush the slices with olive oil and cut out 4 circles with a diameter of 5 cm from each slice. Press the dough circles firmly into the holes of a mini muffin tin. Bake in a preheated oven at 180°C for about 10 minutes. Then let them cool on a wire rack. Wash and halve the tomatoes (quarter larger tomatoes); very small tomatoes are best. Place them on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and sugar. Bake in a preheated oven at 160°C for 20-30 minutes. Let them cool on the sheet. Wash the mint, pat dry, and cut into coarse strips. Stir the goat’s cheese slightly with a spoon to make it more smooth. Then fill it into a piping bag fitted with a small nozzle. Fill the crusts with the cream cheese. Place one or two strips of mint and then a tomato on top. Then add some freshly ground pepper. Tips: The crusts and tomatoes can be prepared the day before if they are stored in an airtight container (keep the tomatoes refrigerated). You can also use basil instead of mint. Fill the crusts as close to serving as possible, no more than 30-45 minutes, as they unfortunately don’t stay crispy for long. One serving is equivalent to 24 pieces (= one mini muffin tray full).
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