Bruschetta Goat Cheese Cups: Adaptation


I haven’t done an appetizer recipe on this blog yet, but I made an adaptation of these this weekend and had to share the recipe, which comes from They are so easy to make, and the pesto-basil substitution makes them even easier. These would be great to bring to any get-together.

Here is the original recipe:


  • 1 (1.4-ounce) package crispy pastry shells
  • 1 (4-ounce) goat cheese log, crumbled
  • 1/3 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
  • Garnish: fresh thyme leaves


  1. Place shells in a shallow pan. 
  2. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. 
  3. Spoon 1 teaspoon bruschetta topping into each shell.
  4. Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.

**Pesto-Goat Cheese Cups: Substitute 1/4 cup prepared basil pesto for 1/3 cup bruschetta topping. Proceed as directed, omitting thyme leaves. Top with finely chopped tomato and toasted pine nuts after baking.

My mom and I made these as an appetizer for our family’s Easter Dinner. Unfortunately, I didn’t even get the chance to take a picture of the final product before they were devoured. We decided to do the Pesto-Goat Cheese Cups adaptation, but we also added prosciutto to give the cups a little more substance. We made thirty cups, and I bought about a quarter pound of prosciutto to fill the cups with (I ended up having a good bit leftover). These were so easy to make, and they were absolutely delicious! I highly recommend them.



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