August 26, 2011

Bruschetta Goat Cheese Cups

One thing that boggles my mind is when my guy eats something such as bruschetta off of an appetizer plate and then the following day he's scraping chunks of tomatoes away from his pasta. It confuses the hell out me.

What's even more of a mind blower is when he requests something such as the bruschetta to be made at home. What?!? You want me to make something that contains tomatoes which I know you don't really prefer?

I pushed the bruschetta request to the back of my mind. It has been stored away almost to be forgotten for over two months now. While at the grocery store I walked past the Italian section and something caught my eye. It was an assortment of bruschetta. Not just the tomato variety. I ended up picking up a jar of olive bruschetta.

No idea what I was going to do with it until I came across a recipe for Bruschetta Goat Cheese Cups. I figure with football season upon us these would make perfect Game Day food fare.

With store bought freezer puff pastry shells, crumbled goat cheese, the olive bruschetta, and some dried thyme I had all I needed to put these Bruschetta Goat Cheese Cups together. They came together in a snap. They were so flavorful with the buttery pastry shell, creamy goat cheese, salty and oily olive bruschetta. A perfect two or three bite appetizer.

Did my guy like them? Can't even tell you since I ended up making these while he was away. Anyway I'm marking this one request from the records. Speaking of marking off... I'll be marking #7 off of my "Stir The Pot" page. 3 down, 22 to go. and Southern Living, February 2006
Makes 6 Servings or 24 Cups (Serving size = 4 cups)

Stars of the Show:
  • 1 (1.4-ounce) package crispy pastry shells
  • 1 (4-ounce) goat cheese log, crumbled
  • 1/3 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
  • Garnish: fresh thyme leaves
And Action:

Place shells in a shallow pan. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. Spoon 1 teaspoon bruschetta topping into each shell.

Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.


Tina said...

Bruschetta with olives-that is new to me but it does sound delicious. These little filled puffs are making me hungry. Thanks for sharing.

ping said...

Olives bruschetta? Don't think I've seen those before ... sounds interesting tho and they certainly look good! Great finger food!

Pegasuslegend said...

Doesnt everything taste better with these flakey cups of butter yum nice job!

Pretend Chef said...

Tina - The olive bruschetta was crave worthy. I found myself scooping it onto crusty bread or olive flavored chips. It was seriously yummy. Perfect for my salt tooth.

Ping - It was a nice three bite appetizer.

Claudia - The buttery pastry cups were fantastic with the creamy goat cheese and salty bruschetta.

Anonymous said...

olives and garlic rubbed in goes excellent with bruschetta.And all the other stuff:)

Pretend Chef said...

Dzoli - Couldn't agree with you more. Seriously yummy!

Peggy said...

What a great little appetizer! Love the idea of olive bruschetta as opposed to tomato!

Laurie @simplyscratch said...

Olives + Bruschetta + Goat Cheese = Faint. Love this recipe!

Pretend Chef said...

Peggy - That was my first time having olive bruschetta and it was different from the "usual" with tomato but in a great addictive kinda way.

Laurie - I think you'd really love it. I couldn't keep my hands off of them.

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