Creamy Goat Cheese Tartlet Appetizers
These easy, quick, and cute goat cheese cups are a treat for the taste buds, bursting with three different savory and sweet flavors all in one creamy bite!
Ingredients
- 2 boxes Pillsbury Mini Refrigerated Pie Crusts or 2 boxes Athens Mini Phyllo Shells
- 1 large roll soft goat cheese
- Fig jam, bacon crumbles Optional - fresh thyme
- Canned cranberry sauce, orange zest
- Fischer & Wieser Original Roasted Raspberry Chipotle Sauce, chopped pecans
Instructions
Mini Pie Crust Cups:
- Preheat the oven to 425 degrees. (or 400 for a nonstick mini muffin pan)
- Bring mini pie crusts to room temperature. Tear at perforations and either cut to mini muffin cup size for thinner crust or fold the whole piece into the cup for a thick crust. Shape the edges of the crust as desired.
Mini Phyllo Shells:
- Preheat the oven to 350 degrees.
- Place phyllo cups onto a baking sheet.
Filling:
- Fill the cups with goat cheese, leaving room for toppings. Gently press it down.
- Top a third of the goat cheese cups with fig jam and bacon crumbles. Sprinkle with fresh thyme (optional)
- Top a third of the goat cheese cups with cranberry sauce. Zest an orange peel over after baking.
- Top the last third with raspberry chipotle sauce and chopped pecans.
Baking:
- Pie Crust Cups: Bake for 12-15 minutes or until edges are golden brown.
- Phyllo Cups: Bake for 8-10 minutes until golden and crispy.
Tried this recipe?Let us know how it was!