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.
MyRecipes.com 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
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.