Goat Cheese Croustades

• 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

1. Preheat the oven to 350F (180C).
2. Trim the crusts from the bread.
3. Flatten the slices with a rolling pin, and brush with the melted butter.
4. Using a 2 in (5cm) round cookie cutter, stamp out 3 pieces from each slice of bread.
5. Push the bread, butter-side down, firmly into a 12-cup mini-muffin pan.
6. Bake for about 12 minutes, or until well crisped.
7. Remove the croustades from the pan and let cool on a wire rack.
8. Cut each cherry tomato in half.
9. Spread on a baking sheet.
10. Drizzle with oil and season with salt and pepper.
11. Roast for 25 minutes, until the tomatoes are shriveled.
12. Let cool.
13. Divide the goat cheese among the croustades.
14. Top each with a tomato half, and garnish with mint leaves.
15. Serve immediately.

thin slice, butter, tomatoes, olive oil, salt, rindless goat cheese, mint leaves, cutter, pan

Taken from www.cookstr.com/recipes/goat-cheese-croustades (may not work)