Go Back
–+ servings
Sun Dried Tomato Pesto Goat Cheese Bites on a white plate.
Print Recipe
5 from 1 vote

Sun Dried Tomato Pesto Goat Cheese Bites

Mini phyllo shells filled with a goat cheese, pesto and sun dried tomato mixture are an easy and delicious appetizer!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizers, Vegetarian + Vegan
Cuisine: American
Keyword: goat cheese, pesto, phyllo, sun dried tomatoes
Servings: 15 servings
Author: Danae Halliday

Ingredients

  • 15 mini phyllo shells
  • 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
  • Toasted pine nuts basil and extra sun dried tomatoes for topping

Instructions

  • Preheat oven to 325° F. In a bowl whisk together the goat cheese, Greek yogurt, pecorino romano, pesto, sun dried tomatoes, salt and pepper. Divide the filling evenly into the phyllo shells.
  • Bake for 12-15 minutes. Top the bites with extra sun dried tomatoes, pine nuts and basil. Serve immediately.

Nutrition

Serving: 1g | Calories: 50kcal | Carbohydrates: 3g | Protein: 3.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 34mg | Sugar: 1g