Description
These Sun Dried Tomato Pesto Goat Cheese Bites are a delightful appetizer featuring mini phyllo shells filled with a creamy mixture of goat cheese, Greek yogurt, pecorino romano, pesto, and sun dried tomatoes. Baked to perfection and topped with toasted pine nuts and fresh basil, they offer a savory, tangy flavor perfect for parties and gatherings.
Ingredients
Phyllo Shells
- 15 mini phyllo shells
Filling
- 2 ounces goat cheese, softened
- 1/3 cup plain Greek yogurt
- 3 tablespoons shredded pecorino romano cheese or parmesan cheese
- 2 tablespoons pesto
- 2 tablespoons chopped sun dried tomatoes
- Kosher salt and fresh ground black pepper to taste
Toppings
- Toasted pine nuts
- Extra sun dried tomatoes
- Fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for baking the filled phyllo shells.
- Prepare Filling: In a mixing bowl, whisk together the softened goat cheese, plain Greek yogurt, shredded pecorino romano cheese, pesto, chopped sun dried tomatoes, kosher salt, and freshly ground black pepper until smooth and well combined.
- Fill Phyllo Shells: Evenly divide the cheese and tomato filling among the 15 mini phyllo shells, filling each one generously but without overstuffing.
- Bake: Arrange the filled phyllo shells on a baking sheet and bake in the preheated oven for 12 to 15 minutes, until the filling is heated through and slightly golden on top.
- Add Toppings and Serve: Remove the bites from the oven, then immediately top each with extra chopped sun dried tomatoes, toasted pine nuts, and fresh basil leaves. Serve warm for the best flavor and texture.
Notes
- You can substitute pecorino romano with parmesan cheese if preferred.
- Ensure goat cheese is softened to mix smoothly with other ingredients.
- Use fresh basil for garnish to add a bright herbal note.
- These bites are best served immediately after baking to enjoy the crisp phyllo shells.
- For a nut-free version, omit the pine nuts or substitute with toasted seeds.
