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 MyRecipes.com. 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
- Place shells in a shallow pan.
- Divide goat cheese evenly between shells, pressing gently to fill bottom of each.
- Spoon 1 teaspoon bruschetta topping into each shell.
- 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.