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Appetizer
Italian
8 servings
10 minutes
5 minutes
8 mini filo 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
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.
If you want to spice the filling up a bit, add some Don Enrique Pico De Gallo.
