I had a few sheets of pastry left over from another dish and a bit of goat cheese that needed to be used. So, I found this recipe for cheese baskets and put it into practice right away. I used what I had in the fridge and ended up with some simple appetizers, perfect for any meal with multiple guests or as a quick snack.
Quick Info
Total time: about 35 minutes
Preparation time: 20 minutes
Baking time: 15 minutes
Servings: 12 baskets (one standard muffin tray)
Difficulty: easy
Recipe type: appetizer, savory snack
Ingredients
4-5 sheets of pastry (store-bought, I used Lidl's)
250 g hard goat cheese
3 tablespoons sour cream
3 tablespoons yogurt
2 handfuls of finely grated cheese (I used Emmental)
1-2 teaspoons pesto sauce (optional)
1 bunch of wild garlic
1-2 eggs
salt and pepper to taste
12 cherry tomatoes
50 ml oil (for brushing the sheets)
Preparation method
1. Start with the cheese. Grate it on a large grater and place it in a large bowl. Add the sour cream, yogurt, and egg. Mix well. If the filling is too thick, add another egg or a bit more sour cream, as needed.
2. Incorporate the grated cheese, pesto sauce if using, wild garlic cut into thin strips, salt, and pepper. Mix everything until it becomes a homogeneous composition. Taste and adjust the spices to your liking.
3. Cut the cherry tomatoes in half and set them aside.
4. The pastry sheets should be kept on a clean, slightly damp kitchen towel, so they don’t dry out while you work. Cut them into suitable squares (about the size to cover the cavity of a muffin tin).
5. Brush each square with a little oil using a pastry brush. Layer 3-4 squares for each basket and place them in the muffin tray, pressing gently to take the cup shape.
6. Fill each basket with the cheese mixture, without leveling it too much.
7. On top, place two halves of cherry tomato and sprinkle a pinch of pepper.
8. Bake in a preheated oven at 180°C for 15 minutes, until the sheets turn golden and crispy.
9. Remove the baskets immediately onto absorbent paper to eliminate excess oil.
Why I make this recipe often
It’s quick to make, uses up leftover cheeses and pastry sheets that would otherwise dry out or be forgotten. The filling is versatile, and the baskets hold up well for a few hours at room temperature – useful when I have guests or need a last-minute appetizer.
Tips and variations
Tips
If the pastry sheets dry out quickly, always cover them with a damp towel while you work with them.
Be careful not to overfill the molds – the cheese can easily overflow while baking.
Remove the baskets onto absorbent paper while they are hot, so they don’t soak up the oil when they cool down.
Substitutions
Goat cheese can be replaced with feta or another hard cheese you have on hand.
The grated cheese can be any type – Gruyère, cheddar, or whatever leftovers you have in the fridge.
Yogurt can be substituted with thicker Greek yogurt.
Wild garlic, if out of season or unavailable, can be omitted or replaced with green onions.
Variations
You can add some chopped herbs to the filling, such as dill or parsley.
Pesto sauce gives a different flavor, but it’s not mandatory – you can also use a bit of tomato paste if you want a different taste.
Instead of cherry tomatoes, you can use regular tomatoes cut into small cubes or thin slices.
Serving ideas
They are best served warm or at room temperature, as an appetizer at parties or meals with guests.
They can also be packed in a container for a picnic or taken to work as a savory snack.
They pair well on mixed platters alongside other appetizers, cold cuts, or fresh vegetables.
Frequently asked questions
1. What kind of cheese works best in this recipe?
Hard goat cheese worked well because it’s not too moist, but you can also try feta, telemea, or even firmer cheese.
2. Can I prepare the baskets in advance?
Yes, you can make the cheese mixture a few hours ahead and keep it in the fridge. It’s best to bake the baskets close to serving time to keep them crispy.
3. Can the baked baskets be frozen?
I do not recommend it. After thawing, the pastry sheets will not be crispy and will become soggy.
4. Is the pesto sauce necessary?
No, it’s optional. It adds an interesting flavor if you have it, but it’s not essential for the recipe.
5. Can I use a regular tray if I don’t have a muffin tin?
Theoretically yes, but the baskets will not hold their shape as well and the filling may overflow.
Nutritional values
Approximately, for one basket: around 100-120 kcal, of which about 5 g protein, 6 g fat, and 7-8 g carbohydrates. Values may vary depending on the type of cheese, sour cream used, and how much oil actually ends up on each sheet. The recipe is not dietary, but the portion is small and quite filling for a snack.
Storage and reheating
They are best eaten fresh when the sheets are still crispy. If leftovers remain, they can be kept in the fridge for 1-2 days in a closed container, but they will lose their crispy texture. They can be reheated in the oven for a few minutes, uncovered, to regain some of their original crust. I do not recommend microwaving them, as they become soft.
Quick Info
Total time: about 35 minutes
Preparation time: 20 minutes
Baking time: 15 minutes
Servings: 12 baskets (one standard muffin tray)
Difficulty: easy
Recipe type: appetizer, savory snack
Ingredients
4-5 sheets of pastry (store-bought, I used Lidl's)
250 g hard goat cheese
3 tablespoons sour cream
3 tablespoons yogurt
2 handfuls of finely grated cheese (I used Emmental)
1-2 teaspoons pesto sauce (optional)
1 bunch of wild garlic
1-2 eggs
salt and pepper to taste
12 cherry tomatoes
50 ml oil (for brushing the sheets)
Preparation method
1. Start with the cheese. Grate it on a large grater and place it in a large bowl. Add the sour cream, yogurt, and egg. Mix well. If the filling is too thick, add another egg or a bit more sour cream, as needed.
2. Incorporate the grated cheese, pesto sauce if using, wild garlic cut into thin strips, salt, and pepper. Mix everything until it becomes a homogeneous composition. Taste and adjust the spices to your liking.
3. Cut the cherry tomatoes in half and set them aside.
4. The pastry sheets should be kept on a clean, slightly damp kitchen towel, so they don’t dry out while you work. Cut them into suitable squares (about the size to cover the cavity of a muffin tin).
5. Brush each square with a little oil using a pastry brush. Layer 3-4 squares for each basket and place them in the muffin tray, pressing gently to take the cup shape.
6. Fill each basket with the cheese mixture, without leveling it too much.
7. On top, place two halves of cherry tomato and sprinkle a pinch of pepper.
8. Bake in a preheated oven at 180°C for 15 minutes, until the sheets turn golden and crispy.
9. Remove the baskets immediately onto absorbent paper to eliminate excess oil.
Why I make this recipe often
It’s quick to make, uses up leftover cheeses and pastry sheets that would otherwise dry out or be forgotten. The filling is versatile, and the baskets hold up well for a few hours at room temperature – useful when I have guests or need a last-minute appetizer.
Tips and variations
Tips
If the pastry sheets dry out quickly, always cover them with a damp towel while you work with them.
Be careful not to overfill the molds – the cheese can easily overflow while baking.
Remove the baskets onto absorbent paper while they are hot, so they don’t soak up the oil when they cool down.
Substitutions
Goat cheese can be replaced with feta or another hard cheese you have on hand.
The grated cheese can be any type – Gruyère, cheddar, or whatever leftovers you have in the fridge.
Yogurt can be substituted with thicker Greek yogurt.
Wild garlic, if out of season or unavailable, can be omitted or replaced with green onions.
Variations
You can add some chopped herbs to the filling, such as dill or parsley.
Pesto sauce gives a different flavor, but it’s not mandatory – you can also use a bit of tomato paste if you want a different taste.
Instead of cherry tomatoes, you can use regular tomatoes cut into small cubes or thin slices.
Serving ideas
They are best served warm or at room temperature, as an appetizer at parties or meals with guests.
They can also be packed in a container for a picnic or taken to work as a savory snack.
They pair well on mixed platters alongside other appetizers, cold cuts, or fresh vegetables.
Frequently asked questions
1. What kind of cheese works best in this recipe?
Hard goat cheese worked well because it’s not too moist, but you can also try feta, telemea, or even firmer cheese.
2. Can I prepare the baskets in advance?
Yes, you can make the cheese mixture a few hours ahead and keep it in the fridge. It’s best to bake the baskets close to serving time to keep them crispy.
3. Can the baked baskets be frozen?
I do not recommend it. After thawing, the pastry sheets will not be crispy and will become soggy.
4. Is the pesto sauce necessary?
No, it’s optional. It adds an interesting flavor if you have it, but it’s not essential for the recipe.
5. Can I use a regular tray if I don’t have a muffin tin?
Theoretically yes, but the baskets will not hold their shape as well and the filling may overflow.
Nutritional values
Approximately, for one basket: around 100-120 kcal, of which about 5 g protein, 6 g fat, and 7-8 g carbohydrates. Values may vary depending on the type of cheese, sour cream used, and how much oil actually ends up on each sheet. The recipe is not dietary, but the portion is small and quite filling for a snack.
Storage and reheating
They are best eaten fresh when the sheets are still crispy. If leftovers remain, they can be kept in the fridge for 1-2 days in a closed container, but they will lose their crispy texture. They can be reheated in the oven for a few minutes, uncovered, to regain some of their original crust. I do not recommend microwaving them, as they become soft.