Ingredients
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8 mini filo shells, thawed
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4 ounces goat cheese
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1 tablespoon Sun-Dried Tomato Pesto
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1 tablespoon Sun-Dried Tomatoes, halves minced
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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.
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