Cheese Croustades


A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.

Cheese Croustades Recipe
Photo: Justin Walker
Total Time:
25 mins


  • 1 (8-ounces) goat cheese log, at room temperature

  • 1/2 cup salted European-style butter (4 ounces) (such as Plugrá), softened

  • 1/2 cup whole-milk ricotta cheese (4 ounces)

  • 1 teaspoon lemon zest, plus lemon peel twists for garnish (from 1 lemon)

  • 1/2 teaspoon herbes de Provence

  • 1/4 teaspoon white pepper

  • 1/8 teaspoon finely ground sea salt

  • 1/4 cup cranberry relish or red currant jelly

  • 2 (1.9-ounces) package frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions

  • Fresh chive batons


  1. Stir together goat cheese, butter, ricotta, lemon zest, herbes de Provence, white pepper, and sea salt in a medium bowl until smooth. Spoon goat cheese mixture into a piping bag fitted with a large star tip. Spoon 1/4 teaspoon relish into each pastry shell, and pipe about 1 tablespoon goat cheese mixture on top of relish. Garnish with lemon zest curls and chive batons.

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