Cooking queries ok on this thread? Starter help

[Raera]

Has anyone made bread croustades? Delia recipe looks really easy and can be done in advance.
BUT, do they really stay crispy in a tin for 2 weeks?
I'm planning making 3 very small ones per person and filling with 3 different pates so I don't need to serve bread separately, all in one light starter, probably with some green shit (as it's called in our family which means salad garnish) on the side.
What do you think? Will it work or will it be soggy? Thinking filling about 45 mins before service.
Happy Christmas!

Could you make a batch this weekend and see how fresh they stay in a tin?

Do they freeze ok? if so, making them early and then freezing them would make life easy.

I'm of no help but we're also a 'green shit' family.

I would be doubtful of them staying crisp and fresh for two weeks unless you are able to vacuum seal them.

Pleased to make the acquaintance of another "green shit family"!
As suggested above, I've just made a trial batch.

https://www.deliaonline.com/recipes/type-of-dish/picnic-recipes/little-croustades-filled-with-gravadlax-and-soured-cream

That's the recipe. I used 5cm cutters and they are too small for filling with pate, need to be bigger.
I buttered the whole bread slices (I used 50/50 sliced loaf), then cut out the croustades. The leftover bits also got baked so I've got some nice croutons for sprinkling over something, if I don't munch them as they are yummy!

I will report back to say how well they keep in a clicknlock box.

In case anyone is interested in make ahead bread cases.

After a week in a plastic box, they are still crisp and tasty, so that's my starter sorted!