Caprino in Crosta

Caprino in Crosta are smallish bread buns with goats cheese inside, they make such a lovely change from a cheese sandwich, they are also a surprising delight when served with soup. As the name suggest, they are Italian finger food from the south I think.


1 sachet of fast acting dried yeast

1/2 teaspoon of granulated sugar

200 grams (7oz) strong flour

1/2 teaspoon of Salt

2 or 2.5 of good olive oil

1/2 teaspoon of dried Oregano and 1/2 teaspoon of dried sage, both chopped finely,

About 350 grams or so of Goats cheese (12 oz log) (fig 1)

1 egg separated, yolk beaten.



Dissolve the yeast and sugar in 100 ml (3.5 fl oz) of warm water, sift the flour into a bowl, make well in the centre of the flour.

Add the yeast/water, the oil and salt, kneed the contents into a smooth dough, form it into ball, oil a bowl and place the dough in the centre, cover with cling film and set aside in a warm area to rise (fig 2).

Grease a baking tin with oil, set the oven to pre heat 200°C (390°F).

Once the dough has risen, gently mix in the herbs.

Roll out the dough, cut into 8 circles all slightly larger than the diameter of your cheese.

Cut the cheese into 4 equal circles and place in the centre of the 4 circles of dough (fig 3).

Brush round the sides with with the beaten egg to help seal the dough, then place the tops on, gently squeezing the top and bottom together (fig 4).

Brush the tops with beaten egg to ensure the dough is sealed then place in the oven for about 20 minutes, (fig 5) delicious!

The ones in the picture are without herbs, just because we wanted to try them without, and we have found we prefer them cold rather than fresh from the oven, but either way, they are good!

Caprino in Crosta


Click on a photo to enlarge it


Caprino in Crosta Fig 1

Caprino in Crosta Fig 2

Caprino in Crosta Fig 3

Caprino in Crosta Fig 4

Caprino in Crosta Fig 5

Caprino in Crosta