Pesto Goat Cheese Phyllo Bites

These sun-dried tomato pesto goat cheese bites transform ordinary gatherings into memorable occasions with minimal effort. The creamy, tangy filling nestled in crispy phyllo shells creates an irresistible contrast that disappears quickly from appetizer platters.

I first made these for a last-minute dinner party when I had limited ingredients in my pantry. The combination was so spectacular that guests insisted on the recipe before leaving, and now they've become my signature appetizer for everything from holiday gatherings to casual wine nights.

Ingredients

• Mini phyllo shells: Provide the perfect crispy vessel without any pastry-making skills required
• Goat cheese: Creates a tangy creamy base that balances the other flavors beautifully
• Greek yogurt: Adds lightness to the filling while maintaining creaminess
• Pecorino Romano or Parmesan cheese: Introduces a salty umami depth that elevates the entire bite
• Pesto: Contributes herbal notes and rich olive oil flavor that ties everything together
• Sun dried tomatoes: Provide concentrated sweet tomato flavor and chewy texture contrast
• Pine nuts: Offer a buttery crunch that complements the creamy filling
• Fresh basil: Brightens the finished bites with color and aromatic freshness

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to exactly 325°F which ensures the phyllo shells become golden and crisp without burning while the filling warms through perfectly. Position your rack in the middle of the oven for even heat distribution.

Create the Filling:

In a medium bowl whisk together the softened goat cheese and Greek yogurt until completely smooth with no lumps. This initial blending is crucial for texture. Add the grated pecorino or parmesan followed by the pesto and chopped sun dried tomatoes. Season thoughtfully with salt and pepper remembering that both the cheese and sun dried tomatoes already contain salt.

Fill the Shells:

Arrange the phyllo shells on a baking sheet lined with parchment paper. Using a small spoon or piping bag carefully divide the filling among all 15 shells making sure to fill each one generously to just below the rim. The filling will puff slightly while baking.

Bake to Perfection:

Place the filled shells in the preheated oven and bake for 12 to 15 minutes. You want the edges of the phyllo to turn golden brown and the filling to be just warmed through but not bubbling aggressively. Overbaking can cause the delicate shells to burn.

Add Final Touches:

Immediately after removing from the oven top each bite with additional chopped sun dried tomatoes toasted pine nuts and small basil leaves or ribbons. These final additions provide fresh flavor visual appeal and textural contrast to the warm bites.

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The sun dried tomatoes are truly the star ingredient here. I discovered their magic years ago while studying in Italy where I learned that the slow drying process concentrates their natural sugars creating an ingredient with intense umami that transforms even the simplest dishes into something extraordinary.

Make-Ahead Options

These goat cheese bites offer excellent flexibility for entertaining. You can prepare the filling up to three days in advance and keep it refrigerated in an airtight container. The phyllo shells can be filled several hours before baking just cover them loosely with plastic wrap in the refrigerator. During party prep simply pop them in the oven for the final baking step. The toasted pine nuts can also be prepared ahead and stored at room temperature in a sealed container.

Flavor Variations

The beauty of this recipe lies in its adaptability. Try swapping the sun dried tomato and pesto for caramelized onions and thyme for a French-inspired version. For a Spanish twist incorporate chopped roasted red peppers and smoked paprika. During summer months fresh corn and basil create a seasonal sensation. The creamy goat cheese base works beautifully with countless flavor combinations allowing you to customize based on seasonal ingredients or dinner themes.

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Serving Suggestions

Present these bites on a wooden board or slate platter for rustic elegance. They pair beautifully with crisp white wines like Sauvignon Blanc or sparkling Prosecco which cut through the richness of the filling. Consider serving alongside other Mediterranean-inspired appetizers like marinated olives fresh figs wrapped in prosciutto or a simple bruschetta. For a stunning presentation arrange the bites in concentric circles around a small bowl of additional pesto for dipping.

Frequently Asked Questions

→ Can I make these Sun-Dried Tomato Pesto Goat Cheese Bites ahead of time?

You can prepare the filling up to 2 days ahead and store it covered in the refrigerator. The phyllo shells can be filled up to 4 hours before baking, kept refrigerated. For best results, bake just before serving as the shells are crispiest when freshly baked.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, cream cheese makes an excellent substitute. Ricotta or mascarpone can also work, though they have a milder flavor. For a different taste profile, try feta cheese - just reduce the added salt as feta is naturally saltier.

→ Where do I find mini phyllo shells?

Mini phyllo shells are typically found in the freezer section of most grocery stores, often near frozen pastries or desserts. Brands like Athens offer these pre-baked shells that just need filling and reheating.

→ Can I make these bites without phyllo shells?

Yes! You can use other vessels such as endive leaves for a low-carb option, mini tart shells, or even cucumber rounds. The filling can also be spread on crostini or crackers for a different presentation.

→ How should I store leftovers?

Store any leftover bites in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5-7 minutes until warmed through. Note that the phyllo shells may not be as crisp when reheated.

→ What can I serve with these goat cheese bites?

These bites pair wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. They work well as part of an appetizer spread alongside olives, antipasto platters, or a simple green salad with vinaigrette.