- Rating:
- Servings:
- 8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 8 Mini Fillo Shells thawed
- 4 ounces Goat Cheese
- 1 tablespoon Sun Dried Tomato Pesto
- 1 tablespoon Sun-dried Tomatoes halves minced
- 2 Sun-dried Tomatoes halves sliced for garnish
Directions
Preheat oven to 350ºF.
In a bowl, mix the cheese and the next 2 ingredients together. Fill each shell with the mixture and garnish with the tomato slices. Bake in the oven until heated through.
Note:
If you want to spice the filling up a bit, add some Don Enrique Pico De Gallo.
