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Prep Time
15 Mins
Bake Time
5 Mins
Yield
Makes 24 cups (about 6 servings)

How to Make It

Step 1

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.

Step 2

Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.

Step 3

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.

Step 4

Note: For testing purposes only, we used Siljans Croustades Crispy Shells and Gia Russa Sweet Pepper, Vegetable & Olive Bruschetta Topping.

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