Goat Cheese and Sundried Tomato Appetizers

Our monthly cooking club met to honor the Oscars. We decided that everyone should bring an “Award winning” recipe. I happen to enjoy watching the competitive cooking/baking shows on TV and immediately thought of the Pillsbury BakeOff. I went to the website to find a recipe. I decided on this appetizer because I love goat cheese and sun dried tomatoes. This recipe won the BakeOff appetizers division in 2004 and is delicious. Everyone really enjoyed it.

I did use the new Pillsbury Recipe Creations instead of biscuits. I also didn’t read the directions properly and used a regular sized muffin pan instead of a mini muffin pan. So I just doubled the amount of filling it calls for.

Goat Cheese and Sundried Tomato Appetizers – from Pillsbury
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits – I used the new Crescent recipe creations
1/2 cup mayonnaise
2 oz. (1/2 cup) crumbled goat cheese
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 teaspoon dried onion flakes – I used onion powder
1 teaspoon dried pesto seasoning – I used fresh parsley
1 tablespoon grated Parmesan cheese

Heat oven to 375°F. Separate dough into 10 biscuits (I cut the dough into 12 pieces); separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.

In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.

Bake at 375°F. for 10 to 16 minutes or until golden brown (Mine baked for exactly 10 minutes). Remove from muffin cups. Cool 5 minutes before serving.

I’m entering this in Joelen’s Tasty Tools event for April. She’s featuring muffin pans this month!

    Pin It

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

  4. #
    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    5
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

  6. #
    6
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

  8. #
    8
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

  9. #
    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

  11. #
    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

Leave a Comment