Bruschetta-Goat Cheese Cups
- 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 350u0b0 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.
pastry shells, goat cheese, sweet pepper, thyme
Taken from www.myrecipes.com/recipe/bruschetta-goat-cheese-cups (may not work)