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!

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9 Responses to “Cranberry, Caramelized Onion, and Goat Cheese Dip”

  1. #
    oneordinaryday — January 11, 2010 at 2:10 pm

    Bookmarked!! Sounds awesome!

  2. #
    Colleen — January 11, 2010 at 4:15 pm

    That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.

  3. #
    Julie — January 11, 2010 at 8:17 pm

    Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.

  4. #
    nutmegnanny — January 12, 2010 at 12:27 am

    Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂

  5. #
    Colleen — January 12, 2010 at 10:35 pm

    This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?

  6. #
    Jen — January 13, 2010 at 12:35 am

    I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.

  7. #
    Colleen — February 13, 2010 at 1:53 pm

    Just posted this – delicious! It will be one of my standards from now on!

  8. #
    Lisa Burnett — February 13, 2010 at 10:29 pm

    what do i do with the pecans if i choose to use them?

  9. #
    Jen — February 13, 2010 at 10:32 pm

    Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.

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