Mini bread baskets with cream cheese, herbs, capers and lemon
Published on 20 April 2026
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Excellent for an aperitivo, delicious and easy to make. I used capers, lemons and extra virgin olive oil from my area, Lake Garda, specifically Gargnano.
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Ingredients
INGREDIENTS FOR 24 MINI BASKETS
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Method
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I put the cheese in a bowl.
I prepare the herbs and capers for chopping.
I chop them finely.
I add the chopped mixture to the cheese with pepper and a splash of oil. I taste and add salt if needed, as the capers are already salty.
I grate in plenty of lemon zest.
I mix well.
I transfer the cream to a piping bag and refrigerate.
Meanwhile I prepare the baskets, flattening the sandwich bread with a rolling pin.
I divide each slice into 8 small squares.
I put them in a mini muffin tin.
I bake at 180°C in a fan oven for about 8/10 minutes, until golden and crisp.
Once cool, I fill them with a walnut-sized amount of cream, then add a caper and a little wedge of lemon. Do not fill them too far in advance or they will soften. I fill a few at a time: they are delicious when crisp.
Original source: https://incucinaconlilly.com/2026/04/20/cestino-di-pane-finger-food-con-formaggio-spalmabile-erbe-aromatiche-capperi-e-limone/