Categories: Appetizers
Ingredients
- 5 oz. soft goat cheese
- 3 tbsp. heavy cream
- 12 mini phyllo shells, baked
- 1/4 cup refrigerated pesto
- 3 tbsp. pine nuts, toasted
Directions
-
In food processor, blend cheese until smooth. Add cream. Pulse to blend; season. Transfer to a small Ziploc bag. Cut off 1 corner of bag; pipe cheese into phyllo shells. Top with pesto and nuts.