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Bruschetta-Goat Cheese Cups

Bruschetta topping can be found in the refrigerated section or with pasta sauces in your local grocery store.

Southern Living FEBRUARY 2006

  • Yield: Makes 24 cups (about 6 servings)
  • Prep time:15 Minutes
  • Bake:5 Minutes

Ingredients

  • 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

Preparation

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.

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

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Bruschetta-Goat Cheese Cups recipe

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