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.



Grilled Chicken Bruschetta

Grilled-Chicken-BruschettaThis recipe comes from Skinny Taste, a blog with the goal of creating low-fat, healthy meals. The recipe is very easy to make, and feels healthier than many easy chicken dishes.

Here is the recipe:


  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken cutlets


  1. Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
  3. Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Reviewers raved about the recipe, and some added comments about possible additions, sides or substitutions:

BruschettaChickenComment1 BruschettaChickenComment3 BruschettaChickenComment4 BruschettaChickenComment5As a health-based site, Skinny Taste also includes nutrition facts for their recipes:

UntitledI made this dish over the summer, and it was incredible. I was living in New York City and did not have access to a grill, so I sauteed the chicken instead. Here is a picture of my take on the recipe, which I served with couscous and a simple mango-avocado-red onion-feta spinach salad: